Blondies are golden, honey-sweet bars with a fudgy middle, studded with cacao nibs and dairy-free white chocolate chips. Coconut flour keeps them tender and grain-free while honey gives a toffee-like depth no plain sugar can match. Twenty-four bars that bake in twenty-five minutes and cool into pure chewy comfort.
SERVES 24
Ingredients
1½ cups honey
2 tablespoons (30 ml) coconut oil, melted
½ teaspoon salt
1 teaspoon (5 ml) baking powder
2 large eggs
2 teaspoons (10 ml) vanilla extract
1¼ cups coconut flour
½ cup cacao nibs
⅓ cup dairy-free white chocolate chips
Coconut for greasing foil
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for a 13x9 baking pan by folding two long sheets of aluminum foil; the first sheet should be thirteen inches wide and the second sheet should be nine inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2.В В Whisk honey, melted coconut oil, and salt together in a large bowl. Whisk in eggs and vanilla until no lumps remain and mixture is thick, smooth, and shiny. Gently stir in flour with a rubber spatula until combined.
3.В В Scrape batter into prepared pan, smooth top, and sprinkle with white and cacao nibs. Bake until a toothpick inserted into center comes out with few moist crumbs attached (22 to 25 minutes), rotating pan halfway through baking.
4.В В Place the pan atop a wire rack and let the blondies cool completely (about two hours). Remove the bars from the pan using the foil, cut into squares, and serve.
Pro Tips
- Whisk the honey, eggs, and coconut oil until the batter is genuinely thick, smooth, and shiny — that emulsion is what gives blondies their fudgy centre.
- Stir the coconut flour in gently with a spatula and stop the moment it's combined. Overmixed coconut flour batter bakes up cakey instead of dense.
- Sprinkle the chips and cacao nibs on top rather than folding them all in — you get a proper studded crust and pockets of chocolate throughout.
- Pull them when a toothpick shows a few moist crumbs. Blondies firm dramatically as they cool and overbaking is the only real way to ruin them.
Frequently Asked Questions
Can I use almond flour instead of coconut flour?
Not in the same amount — coconut flour is far more absorbent. You'd need roughly a third the quantity of almond flour and a longer bake.
What can I use instead of white chocolate chips?
More cacao nibs, chopped macadamias, or toasted coconut. Anything that contrasts with the honey-sweet batter works well.
How do I keep blondies chewy?
Underbake slightly and cool completely before cutting. Store them airtight — a slice of bread in the tin keeps them soft for days.
Can I freeze them?
Yes — cut into squares and freeze with parchment between layers. They thaw in twenty minutes at room temperature.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for a 13x9 baking pan by folding two long sheets of aluminum foil; the first sheet should be thirteen inches wide and the second sheet should be nine inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil. 2. В В Whisk honey, melted coconut oil, and salt together in a large bowl.
- Whisk in eggs and vanilla until no lumps remain and mixture is thick, smooth, and shiny. Gently stir in flour with a rubber spatula until combined. 3. В В Scrape batter into prepared pan, smooth top, and sprinkle with white and cacao nibs.
- Bake until a toothpick inserted into center comes out with few moist crumbs attached (22 to 25 minutes), rotating pan halfway through baking. 4. В В Place the pan atop a wire rack and let the blondies cool completely (about two hours).
- Remove the bars from the pan using the foil, cut into squares, and serve.
