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
Yield 16 servings
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.