Chocolate Chip Walnut Blondies (Grain Free)
Adapted from Barefoot Contessa Foolproof
Ingredients
Units
For the batter:
- 1 cup unsalted butter, room temperature
- 3/4 cup muscovado sugar or a very dark brown sugar
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon unflavored gelatin (I prefer Great Lakes or Bernard Jensen)
- 1 teaspoon baking soda
- 3/4 teaspoon Celtic sea salt
- 1 1/2 cups chopped walnuts
- 10 ounces bittersweet chocolate chips (I used Enjoy Life)
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Oil an 11×7-inch baking pan and then line with unbleached parchment paper with the sides hanging over (this will enable you to lift the bars out of the pan when they’re cool).
- Place the butter and sugars in the bowl of a standing mixer. Mix on high, using the beater attachment for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. With the mixer on low, add vanilla extract and then eggs one at a time. In a medium bowl, sift together the almond flour, coconut flour, gelatin, baking soda and sea salt. With the mixer on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts and chocolate chips.
- Spread the batter evenly in the prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean (the toothpick might have some melted chocolate on it, but it shouldn’t have any wet batter). Don’t overbake! Cool for 30 minutes. Hold onto the parchment paper and gently lift the bars out of the pan. Cut into squares. Serve.
Nutrition
- Serving Size: Makes 12 square bars