My Mom’s blonde brownies have always been one of my very favorite desserts. They were one of the first things I ever learned to bake and people always go crazy for them! I recently converted my Mom’s recipe to be gluten-free with fantastic results. I use almond flour in these bars, and they taste just as delicious as the ones I made growing up!

These blonde brownies are chewy, gooey, and filled with delicious morsels of chocolate, white chocolate, and pecans. I made these for a get-together with friends who don’t need to eat gluten-free and everyone loved them! Nobody would ever guess these are gluten-free. Almond flour makes baked goods so delicious, and these are no exception. I’m sure these blonde brownies will again become one of my go-to dessert recipes!


Almond Flour Blondies {Gluten-Free, Dairy-Free Option}


  • 1/2 cup butter (coconut oil will work for dairy-free)
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup white chocolate chips (for dairy-free, use 2 cups of dairy-free chocolate chips)
  • 1/2 cup chopped pecans (optional)


  1. Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
  2. In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
  3. Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
  4. Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

24 Responses

  1. Dina says:

    they look delish!

  2. Heather says:

    I’m so glad to have found your site. One of my sons is gluten, dairy and egg free. I’d love to make these blondies. How do you think flax gel substituted for the eggs will work in them?

  3. Wow, these look amazing. Definitely going to try these out!

  4. Melissa says:

    I see at the beginning you said to grease a 9×13 “baking dish”, but at the end you say place batter in on a “baking sheet”. Does it make a difference? I baked mine in a baking dish and it didnt seem done. So I lowered the temp to 325 and baked it longer. They are delicious by the way. :-)

  5. Sara says:

    How many blond ies does this recipe yield?

  6. […] Almond Flour Blondies {Gluten-Free, Dairy-Free Option} | Meaningful Eats I made these tonight. Except I used coconut palm sugar in place of brown sugar. Thought of using honey in place of white sugar, but then just went with my organic cane sugar. Hope sleeps without me Her sweet dreams surround me, But I'm left out I'll need a fix now To believe, to feel These rooms are dark now These halls are hollow, And so am I She is hard to find now To believe, to see Hope is what we crave, And that will never change So I stand and wait I need a drop of grace To carry me today, A simple song to say It's written on my soul: Hope's what we crave ~ For King & Country – "Hope is What We Crave" Reply With Quote […]

  7. Gina-Marie Cheeseman says:

    Would it be possible to substitute coconut sugar for the brown and white sugar? I don’t eat refined sugar.

  8. Jessica says:

    OMGosh love these so so much. It’s a family favorite and people we make them for cannot believe they are gluten free. Thank you. Next, up snicker doodles!!

  9. Natalie scalise says:

    Great recipe
    can you confirm how many calories these are?

  10. […] created these Peanut Butter Chocolate Chip Bars and they are DELICIOUS! I was inspired by this recipe but made some changes as usual. I made a rookie baking mistake in that I started making these […]

  11. mo says:

    Best blondie recipe ever! I find myself making them at least once a week…it is mine and my boyfriend’s new favorite treat! :)
    I substituted sugar with pure maple syrup & coconut sugar and they turned out great!

  12. Sharon says:

    I baked these for a school staff lunchen. I didn’t tell anyone that they were gluten free and the entire dish was gone before my lunch period!! I baked them as directed, let them cool overnight and sliced them in the morning. When I took one out they were way underdone!! I actually ended up putting them back into the oven and baking them again so that they could finish cooking. They turned out great and I will definitely make again, but will alter the cooking time/temp to be sure they are done the first time :) This was my first attempt at gluten free baking and now I can’t wait to try other recipes.

  13. marina says:

    Amazing healthy cake i have tried so far .Thank you ! I have replaced the butter with coconut oil and regular sugar with coconut sugar it came out great and the house smelled heavenly too :)

  14. Lucia says:

    I just made them for the second time! Instead of chocolate chips, I used marzipan and nougat (and a bit of clotted cream fudge). My “batter” turned out pretty dry and crumbly, though. I had to kind of press it into the pan rather than pouring it… Is it supposed to be that way or did I do something wrong? The results are lovely anyway 😀

  15. A. Ward says:

    The best brownies I have ever tasted. I was nervous cooking w almond flour but it is moist and yummy. I used peanut butter chips and semi sweet chocolate chips, walnuts.

  16. […] recipe my own paleo friendly recipe, as it was originally inspired by an amazing gluten-free blog, Meaningful Eats‘, blondie recipe. Second, this recipe had to be spot on perfect, and by perfect I mean, […]

  17. Rachael says:

    Could you possibly provide me with the UK measurements for this recipe please!!

  18. Lori says:

    These are incredible. Amazing. I made for a party – didn’t mention they were gluten-free – and they were easily the favored food of the night. THANK YOU! Will makes these again and again and again!

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