Blondie vs Brownie Bars

Blondie vs Brownie Bars

This is the ultimate debate, do you prefer blondies or brownies? Well they are both delicious and I can’t make up my mind so I decided to combine the two. Blondie on the bottom and chewy brownie on top. The best part is that it’s all made in 1 bowl.

Blondie vs Brownie Bars

The blondie portion is a bit more cake-like while the brownie portion is a bit fudgier. I cooked mine for 17 minutes because I like the brownie part to be more chewy.

Blondie vs Brownie Bars

These bars of full of healthy fats from the almond butter, eggs and coconut oil. They are also gluten-free and dairy-free. It also uses some coconut flour but remember a small amount goes a long way if you haven’t baked with it before.

Blondie vs Brownie Bars

When eating leftovers, I like to reheat it for a few seconds so that the chocolate chips get all melty. The middle square is the best and I topped that one with some salted caramel ice cream. So delicious, which is also the brand of ice cream I love!

Blondie vs Brownie Bars

Yield: 9 squares

Blondie vs Brownie Bars

Ingredients

  • 2 eggs
  • 1 cup of creamy almond butter
  • 1/2 cup of coconut sugar
  • 2 tbsp of maple syrup
  • 1 tsp of vanilla extract
  • 1 tbsp of coconut oil, melted cooled to room temp
  • 1 tbsp of coconut flour, melted
  • 1/2 tsp of baking soda
  • 1/2 cup of chocolate chips/chunks + more for decorating
  • 1/8 sea salt
  • 2 1/2 tbsp of cocoa powder, sifted in
  • 1 tbsp of coconut oil
  • 2 tbsp of maple syrup

Instructions

  1. Preheat the oven to 350 F and line 8 x 8 baking pan with parchment paper.
  2. In a large bowl whisk/beat together the almond butter, eggs, coconut sugar, 2 tbsp of maple syrup, vanilla, and coconut oil until smooth. It will be pretty sticky. I used an electric mixer for this part.
  3. Next, add the baking soda, coconut flour and sea salt and fold into the mixture using a non-stick spatula. Then fold in the chocolate chips.
  4. Pour half the batter into the bottom of the baking dish. Since it is sticky, place some plastic cling wrap on top and press the batter into an even layer with your hands then remove the plastic wrap. This gives you a non-stick way to easily press down the batter. Don’t worry once it cooks it fluffs right up.
  5. To the remaining batter in the bowl, add another tbsp of coconut oil, 2 tbsp of maple syrup and sift in the cocoa powder and stir until combined. Pour this layer on top of the first and spread as evenly as you can. Top with extra chocolate chips.
  6. Bake for 17- 20 minutes, you want the brownie part to be a bit fudgy and chewy so be careful not to overcook. Remove and let it cool before slicing.
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