With summer in our sights and hopefully some backyard bbq gatherings in our near future, blondies seemed like an appropriate way to welcome summer. Full disclosure, for me, the shift from spring to summer is always a bit jilting. The end of spring leaves me exhausted as the school year wraps up, and the beginning of summer with no set schedule in sight slightly freaks me out (type A, right here). So, sweet and easy it is, my friends!
These honey blondies come together effortlessly, and it’s the simple whole ingredients I love. Almond flour and coconut flour make up the protein and fiber-packed base. The egg binds and lifts, and the honey and coconut sugar caramelize for an ever-so-sweet and gooey finish.
The chopped pecans sprinkled on top give these honey blondies a bit of a pecan praline effect, but if pecans aren’t your thing or aren’t on hand, go full steam ahead without them. One thing to note: As honey tends to brown up faster than other sweeteners, I would advise watching your blondies for the last few minutes of baking to ensure they don’t go from slightly golden brown to burnt. I haven’t had that issue, but something to note, nonetheless!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 8 tablespoons coconut oil, melted
- ½ cup honey
- ¼ cup coconut sugar
- 1 egg, room temperature
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup packed almond flour + 2 tablespoons
- ¼ cup packed coconut flour
- ⅔ cup dairy-free chocolate chips (I use Enjoy Life brand)
- ⅓ cup chopped raw pecans
- Melt your coconut oil. Set aside to cool for a few minutes. Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 square baking pan and line bottom and sides with parchment paper.
- In a large bowl, add honey, coconut sugar, egg, salt, vanilla extract, and coconut oil. Whisk together until smooth. Add almond flour and coconut flour, stirring with a spatula until incorporated. Fold in chocolate chips.
- Spread the blondie batter into prepared pan, smoothing top with spatula. Batter will be sticky. Sprinkle top with chopped pecans. Bake for 23-24 minutes. Sides and top should be golden and center just set. Honey browns quickly, so watch during the last few minutes of baking to avoid over browning.
- Place baking pan on a wire rack and allow blondies to cool completely before cutting into squares.