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.