Blondie Brownies
These two treats are such fan-favorite sweets, for good reason. Now, we will never have to chose between the two! Eating the batter is encouraged more than normal here, given that it is completely vegan and paleo. With each bite, melted chocolate oozes out, while being consumed by the soft, fudgey texture. Try not to let the big batch fool you, they go by quick, especially when people who have a sweet tooth (like me!) are nearby.
Ingredients:
2 (flax) eggs
1/2 cup almond butter
1/2 cup coconut sugar
1/4 cup coconut oil, melted and cooled
1/2 cup almond flour
3 tbsp coconut flour
1/4 cup cacao powder
1/2+ cup chocolate chips
Directions:
Preheat the oven to 375 degrees and line a small, preferably 8x8, pan with parchment paper or lightly grease with coconut oil.
Prepare the flax eggs, if using, and set aside to thicken.
Combine the almond butter and coconut sugar, then stir the thickened eggs in as well.
Add the coconut oil, along with the almond and coconut flours, until well incorporated.
Fold the chocolate chips in.
Remove and set 1/2 cup of the batter to the side. Gradually stir the cacao powder into the remaining batter.
Transfer the cacao-including batter to the prepared pan. Form dollops of the blondie mixture on top, then lightly press them flat.
Bake for 22-26 minutes, then let them cool for at least five minutes.
Enjoy freshly warm and be sure to try them cold for round two!
Store the leftovers, if any, in an airtight container in the fridge.
Notes:
Feel free to switch up the almond butter, for your preferred nut or seed butter! I recommend cashew or sunflower, given the fact these are on the neutral side of things.
