Chewy Gooey Almond Flour Blondies
These blondies hit the sweet spot between chewy and gooey. They’re nut-forward, have a tender crumb thanks to almond flour, and a pool of semi-sweet chips that melts into little pockets. I test these until the texture is just right, because a blondie should pull away slightly at the edges and still feel tender in the middle.
I’ll be blunt: almond flour behaves differently than wheat flour. It doesn’t absorb liquid the same way, and overbaking will turn a promising blondie into a dry brick. Follow the timing and the cooling step, and you’ll get bars that slice clean but stay soft in the center. No complicated techniques — just a few thoughtful moves.
This recipe works for anyone who wants a more tender, gluten-free-ish take on a classic bar. It’s forgiving, quick to mix, and perfect when you want a dessert that feels homemade without fuss. Keep a watchful eye in the oven and let the cooling do some of the work.
What We’re Using
Ingredients
- 1 ⅔ cups finely ground almond flour — Provides structure, moisture, and that nutty backbone.
- ½ tsp baking soda — Light lift so the blondies aren’t flat; small amount keeps them dense but tender.
- 1/2 tsp sea salt — Balances sweetness and enhances the almond flavor.
- ½ cup unsalted butter (1 stick) — Adds richness and chew; butter also helps caramelize the edges.
- ⅓ cup granulated sugar* — Sweetens and contributes to a lighter crumb; use as written for the intended balance.
- 1 large egg — Binds the batter and contributes to chewiness and structure.
- 1 tsp vanilla extract — Flavor lift; don’t skip it.
- 1 cup semi-sweet chocolate chips** — Melty pockets of chocolate for gooey bites throughout.
Directions: Chewy Gooey Almond Flour Blondies
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.
- In a medium mixing bowl, whisk together 1 ⅔ cups finely ground almond flour, ½ tsp baking soda, and 1/2 tsp sea salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer), combine ½ cup unsalted butter (1 stick) and ⅓ cup granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
- Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined and smooth. Scrape the bowl again.
- Add the almond flour mixture to the wet ingredients. Beat on low to medium-high speed (or mix with a spatula) until a smooth, cohesive dough forms and no dry pockets remain.
- Fold in 1 cup semi-sweet chocolate chips with a rubber spatula until evenly distributed.
- Transfer the dough to the prepared baking pan. Use the spatula (or lightly oiled/dampened hands) to press the dough into an even layer, smoothing the top.
- Bake on the center oven rack for 16–22 minutes. For chewy blondies bake 16–19 minutes; for firmer bars that hold together easily bake 18–22 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and let the blondies cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the blondies from the pan, then slice and serve.
The Upside of Chewy Gooey Almond Flour Blondies
These blondies offer a few clear wins. They’re quick to put together — most of your time is 2–3 minutes of mixing and the bake. The almond flour gives a tender, moist crumb that feels indulgent without needing a lot of sugar or heavy flour. Because they rely on butter and egg for structure rather than gluten development, you don’t have to knead or overwork anything.
Another plus: they’re portable and forgiving. If you err toward the shorter bake time (16–19 minutes), you end up with a slightly underbaked center that stays gooey and delicious after cooling. If you need bars that travel or stack, the slightly longer bake window gives firmer bars while still maintaining flavor.
Texture-Safe Substitutions
When swapping, think about how each change affects moisture and binding.
- Butter — Coconut oil can replace butter 1:1, but expect a slightly different mouthfeel and subtle coconut flavor. Bars may be a touch softer at room temperature.
- Granulated sugar — Light brown sugar will add more moisture and a hint of caramel; use it if you want a chewier edge. Keep the same volume.
- Chocolate chips — Dark or milk chips work fine; chopped chocolate creates gooey pockets if you want larger melty bites.
- Egg — For an egg-free option, a commercial egg replacer or 1/4 cup plus 2 tbsp aquafaba (chickpea liquid) can work in some trials, but results vary. Expect differences in texture and rise; do not assume identical chewiness.
Must-Have Equipment
- 8-inch square baking pan — Provides the right depth for these bars.
- Parchment paper — Makes removal and slicing far easier.
- Stand mixer with paddle attachment or electric hand mixer — For creaming butter and sugar efficiently.
- Rubber spatula — For folding and smoothing the batter.
- Wire rack — For a controlled cooling step that finishes the texture properly.
Avoid These Mistakes
- Overbaking: Almond flour doesn’t dry out the same way wheat flour does, but it browns faster. Pull at the lower end of the window if you want chewy and gooey centers.
- Skipping the parchment overhang: Removing the blondies from the pan while hot is messy. The overhang makes lifting easy and prevents breakage.
- Using coarse almond meal: The recipe calls for finely ground almond flour. Coarser meal changes texture and can make the bars gritty.
- Not scraping the bowl: Butter and sugar can hide at the bowl’s edges. Scrape at least once so everything mixes evenly.
Make It Fit Your Plan
Meal-prep friendly: slice into portions and store layered between parchment in an airtight container. For a grab-and-go snack, put individual squares in small bags.
Lower-sugar option: you can try reducing sugar slightly, but expect a modest change in texture and browning. The granulated sugar here contributes to the structure and the chew; avoid halving it without testing.
Party-friendly: double the batch and bake in a half-sheet pan if you’re serving a crowd. Baking time will increase; watch for moist crumbs on a toothpick instead of wet batter.
Author’s Commentary
I make these blondies when I want something that feels a little special but doesn’t require a whole afternoon in the kitchen. Almond flour gives a gentle, buttery flavor without the chewiness of wheat — and that’s exactly what I want here. The chocolate chips are non-negotiable in my house; they create hot, gooey pockets that turn an ordinary bite into something more.
One small habit I recommend: check at 16 minutes and then every minute after. Small changes in oven temperature or pan material change the bake by a minute or two. Over time you’ll learn your oven’s sweet spot and whether you prefer pull-away edges or a very soft center.
Prep Ahead & Store
- Short-term: Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage (up to a week), keep them in the fridge; they’ll firm up but remain tasty. Bring to room temperature before serving for best texture.
- Freezing: Individually wrap squares and freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven for that fresh-baked feel.
- Reheating: Microwave a single square for 10–15 seconds to revive gooeyness, or warm at 300°F (150°C) for 5–8 minutes if frozen.
Quick Questions
- Can I make these nut-free? Not without reworking the recipe. Almond flour is the base here; swapping to another flour requires different ratios and likely additional binders.
- Why are mine dry? Most likely overbaked or your almond flour was too coarse. Try shaving off a couple of minutes and use finely ground almond flour.
- Can I add mix-ins? Yes. Chopped nuts, toffee bits, or dried fruit work. Keep total mix-ins to about 1 cup so the batter balance stays right.
- How do I get bigger gooey pockets? Use larger chunks of chocolate instead of small chips. Roughly chopped chocolate yields melty islands instead of many small dots.
Wrap-Up
If you want a fast, reliable bar that’s tender, flavorful, and melts a little in the center, these Chewy Gooey Almond Flour Blondies deliver. The method is straightforward, and the result holds up whether you serve them warm or pack them for later. Watch the timing, use finely ground almond flour, and give them a short rest after baking — that rest finishes the texture for perfectly gooey slices every time.
Chewy Gooey Almond Flour Blondies
Ingredients
Ingredients
- 1 2/3 cupsfinely ground almond flour
- 1/2 tspbaking soda
- 1/2 tspsea salt
- 1/2 cupunsalted butter1 stick
- 1/3 cupgranulated sugar*
- 1 large egg
- 1 tspvanilla extract
- 1 cupsemi-sweet chocolate chips**
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.
- In a medium mixing bowl, whisk together 1 ⅔ cups finely ground almond flour, ½ tsp baking soda, and 1/2 tsp sea salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer), combine ½ cup unsalted butter (1 stick) and ⅓ cup granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
- Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined and smooth. Scrape the bowl again.
- Add the almond flour mixture to the wet ingredients. Beat on low to medium-high speed (or mix with a spatula) until a smooth, cohesive dough forms and no dry pockets remain.
- Fold in 1 cup semi-sweet chocolate chips with a rubber spatula until evenly distributed.
- Transfer the dough to the prepared baking pan. Use the spatula (or lightly oiled/dampened hands) to press the dough into an even layer, smoothing the top.
- Bake on the center oven rack for 16–22 minutes. For chewy blondies bake 16–19 minutes; for firmer bars that hold together easily bake 18–22 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and let the blondies cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the blondies from the pan, then slice and serve.
Equipment
- 8-inch baking pan
- Parchment Paper
Notes
*Use any kind of granulated sweetener you like. For classic blondie flavor, use brown sugar. I use allulose, which is a sugar-free zero-calorie sweetener. Other great options are regular white sugar, coconut sugar, maple sugar, or monk fruit sweetener.
**
You can also use sugar-free chocolate chips, dark chocolate chips, etc.
Nutrition Facts are based on using sugar-free sweetener and regular semi-sweet chocolate chips.
