Imagine sinking your teeth into a decadent, fudgy blondie that's not just incredibly delicious, but also completely gluten-free, paleo, and vegan! These Chocolate Chip Pumpkin Blondies are the ultimate treat that proves healthy desserts can be mind-blowingly good. With a perfect balance of rich pumpkin, creamy almond butter, and melty dark chocolate chips, this recipe will transform your perception of guilt-free indulgence. Whether you're following a special diet or just craving a wholesome sweet treat, these blondies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 16 blondies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips (dairy-free)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- In a large mixing bowl, combine pumpkin puree, almond butter, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-incorporated, with no visible lumps.
- In a separate bowl, mix almond flour and baking soda. Sift these dry ingredients to remove any clumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a consistent batter forms. Be careful not to overmix, as this can affect the texture of the blondies.
- Gently fold in half of the dark chocolate chips, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper to lift the blondies out of the pan and transfer to a wire rack.
- Allow to cool completely before cutting into 16 equal squares. For clean cuts, use a sharp knife and wipe between each slice.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- • Use room temperature ingredients for the smoothest batter consistency • Don't overmix the batter - this can make your blondies tough • Make sure to use dairy-free chocolate chips if maintaining vegan status • Line your pan with parchment paper for easy removal and clean cutting • Let the blondies cool completely before cutting for the best texture • Store in an airtight container to maintain freshness • For extra richness, you can add a sprinkle of sea salt on top before baking • If you prefer a less sweet version, adjust maple syrup to taste
Nutrition Facts
Calories: 125kcal
Carbohydrates: 9g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
