This easy almond blondies recipe makes the best blondie bars using almond flour. They mix in one bowl and bake in an 8x8 pan. They have a frangipane-like flavor and soft texture with a subtle crunch from the sliced almonds! You will love the 10 minutes of prep time on this simple gluten free blondie bars recipe.
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I’ve been making blondies and bar cookies for decades. As a busy mama and self taught baker, I’m a fan of quick and easy dessert bars. You will simply mix the batter in a bowl, spread in the pan, top with sliced almonds and bake. Add in that the recipe uses melted butter and no mixer and we have a winner!
Almond flavored desserts, like these amaretti cookies, almond sugar cookies or Italian almond cake are some of my favorites! I used a trick from my almond brownie recipe and added a secret ingredient to help give the blondies more structure.
Serve them with a cup of coffee (my favorite!), hot cocoa or a scoop of vanilla ice cream. They are a fantastic gluten free option for cookie exchanges or holiday parties.
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🛒 ingredients that make these blondie bars work
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
I tested these almond blondies with and without cornstarch. I found that the addition of cornstarch provides a less fragile blondie. It’s also important to let the bars cool completely before slicing and handling.
- Almond flour ~ for soft, chewy blondies be sure to use almond flour and not almond meal. Bob's Red Mill almond flour is my favorite, but I know lots of people who love the Blue Diamond brand and Kirkland brand too.
- Almond extract ~ just a touch to bring out the frangipane flavor. I use Cook’s almond extract.
- Cornstarch ~ one of my favorite secret ingredients! When initially testing this recipe the blondies tasted great, but lacked structure and fell apart easily. The cornstarch works to bind the gluten free blondies together and helps with the chewy texture.
- Sliced almonds ~ I originally tested these almond blondies without a topping. They are fantastic plain! The sugared almond topping just takes this blondie recipe up a notch.
🥣 how to make in photos
Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper.
Add granulated sugar, brown sugar and kosher salt to the melted butter and whisk until fully combined.
Then whisk in the egg, almond and vanilla extracts.
Add the baking powder and cornstarch and stir to combine.
Then add the almond flour to the wet ingredients. Now mix it all together with a spatula until combined.
Drop the almond blondie batter into the prepared pan and spread it evenly in the pan. An off-set spatula is helpful. Scatter the sliced almonds evenly over the batter and then sprinkle ½ tablespoon of granulated sugar over the almonds.
Bake for about 20 - 25 minutes, until the edges have slightly browned and are firm.
🆘 troubleshooting tips
Making blondies with almond flour makes them more delicate and they are very fragile until completely cool.
This recipe for almond flour blondies makes blondies with a brownie-like texture. To create this texture, don’t over bake! If you like a more gooey center, bake them a minute or two less. If you prefer a firmer, more cake-like texture, bake a minute or two longer.
For the best blondie bars, I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.
Glass pans also distribute the heat differently and can have similar results to dark colored baking pans. If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.
Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
🫙how to store
Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days.
The almond flour blondies can also be frozen for up to 2-3 months. Freeze in an airtight container.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these soft and chewy Almond Flour Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft and Chewy Almond Flour Blondies
Easy almond blondies are made with almond flour in one bowl and baked in an 8x8 pan. Soft, frangipane-like bars with an almond crunch and 10 minute prep.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup granulated sugar, packed (100g)
- ¼ cup packed brown sugar (50g)
- ½ teaspoon kosher salt
- 1 large egg
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon cornstarch (8g)
- 2 cups almond flour (200g)
almond crunch topping
- ¼ cup sliced almonds (30g)
- ½ tablespoon granulated sugar
Instructions
- Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper.
- In a medium to large bowl, melt the butter (you can do this on the stove or microwave). Allow it to cool for about a minute. Add granulated sugar (½ cup/100g), brown sugar (¼ cup/50g) and kosher salt (½ teaspoon) and whisk until fully combined, then whisk in the egg (1 large), almond and vanilla extracts (½ teaspoon of each).
- Add the baking powder (1 teaspoon) and cornstarch (1 tablespoon/8g) and stir to combine.
- Then add the almond flour (2 cups/200g) to the wet ingredients. Now mix it all together with a spatula until combined.
- Drop the blondie batter into the prepared pan and spread it evenly in the pan. An off-set spatula is helpful.
- Scatter the sliced almonds (¼ cup/30g) evenly over the batter and then sprinkle ½ tablespoon of granulated sugar over the almonds.
- Bake for about 20 - 25 minutes, until the edges have slightly browned and are firm. If tested with a toothpick, it should have some moist crumbs stuck to it. Allow the almond flour blondies to cool completely in the pan before cutting and serving.
Notes
The blondies are quite delicate and fragile until completely cooled.
Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days.
The almond flour blondies can also be frozen for up to 2-3 months. Freeze in an airtight container.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 24gSaturated Fat: 5gUnsaturated Fat: 18gCholesterol: 28mgSodium: 114mgCarbohydrates: 21gFiber: 4gSugar: 14gProtein: 8g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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