Who cares about brownies? Okay, I like brownies… but blondies? They’re really my fave. I much prefer blondies over brownies, just like I prefer vanilla ice cream to chocolate. I hope that doesn’t mean I have to give up my lady card, because, ya know, all ladies are supposed to be gaga over chocolate. (Who am I kidding? I go gaga over chocolate too!)
These blondies are so ridiculously fast and easy to make, it would be a crime for you not to. Plus, with the versatility of topping options, you can really make them your own. The maple butter recipe I have is amazing on top of them, but a handful of pecans and chocolate chips is equally good and really fast.
They use a base of walnuts, which is great because I don’t tolerate almonds well, and so many grain-free baked goods tend to contain almond flour, particularly brownie-types. Those that are made with coconut flour tend to be too fluffy and cake-like. These have a nice, fudgy texture and the walnuts provide a neutral flavor that allows for the vanilla to really take over. Even friends who typically eat wheat have enjoyed these. Hope you enjoy them too!
Five Minute Blender Blondies
- 1. Preheat oven to 325°.
- 2. Grease 9 x 13 dishh with fat of choice (I like to use palm shortening.)
- 5. Pour batter into the prepared dish, using a spatula to scrape out the blender and smooth the top of the blondies.
- 6. Top with pecans and pop in the oven for 20-25 minutes: shorter if you like extra fudgy blondies and longer if you like them a little more well done.