Chocolate Chip Vanilla Blondies

These chocolate chip vanilla blondies are so easy to make. They are are so moist and gooey but also wonderfully crumbly. The chunks of melted raw chocolate and Choc Fudge Brownie Nugglets straight out of the oven make them the most dreamy things as the warm chocolate oozes in every bite.

We also definitely recommend making brownies at the same time so you can sandwich the blondies and tuck into both. These really are the most delicious tea-time treat and are so easy to whip up. They are my go-to when my nieces want to bake!

I really hope you all love making and eating these as much as I do!

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ingredients

Blondies

250g ground almonds (2 1/2 cups)

50g buckwheat flour (1/4 cup + 2 Tbsp)

2 teaspoons vanilla powder

100g cashew butter (1/3 cup + 2 Tbsp)

35g coconut oil (1 Tbsp)

45g coconut sugar (full 1/4 cup + 2 Tbsp)

365g maple syrup (1 1/4 cup + 1 Tbsp)

250ml almond milk (1 cup)

100g dark chocolate chocolate

2 bags Choc Brownie Nugglets (or your fave flavour), chopped

time

1 hour 5 minutes

prep:

20 minutes

cook:

35 minutes + 10 minutes cooling

level

Easy

method

Preheat the oven to 180 degrees Celsius and line a brownie tin with greaseproof paper.
In a bowl, combine the flour, almonds, vanilla and chocolate and set aside.
Cream together the coconut oil and coconut sugar in a food processor.
Add the maple and cashew butter to the processor and blend again until it’s combined.
Add this wet mixture to the dry mixture and mix it really well.
Add in the milk and stir again until it’s all completely combined.
Fold in the chopped Choc Brownie Nugglets.
Pour into the lined tray and bake for 35 minutes until golden.
Leave to cool for 10 -15 minutes in the tray before slicing.

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