- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk together all the wet ingredients until everything is well combined.
- Stir in the dry ingredients and mix with a wooden spoon or rubber spatula until well combined.
- Fold in the chocolate chips.
- Transfer to an 8- (thicker) or 9-inch (thinner) square baking pan lined with parchment paper (they will stick without it) and top with additional chocolate chips if desired. Either pan works--just depends on your preference.
- Bake for 30-35 minutes for an 8-inch pan and about 25-30 for a 9-inch. The top should be golden brown, and a toothpick should come out clean. If you like gooey centers, bake for less time!
- Let cool completely before slicing. If they haven't cooled, slicing will get messy!
NOTES:
- These blondies will keep for 3-5 days. They do best when stored in a container with a lid ajar. They can get mushy if the lid is sealed but will dry out if left open.
- You can sub the almond butter for another nut butter like sunflower or cashew butter. Just make sure it is nice and runny.
- The light brown sugar can be subbed for coconut sugar, but it will change the color of the blondies slightly.
Author: www.eatwithclarity.com
