Blondies, I believe, are significantly underrated. Constantly overshadowed by the brownie, they are seen as too bland, too vanilla and all around not as fun. I’m here to tell you that I used to be camp brownie, and if I was given a choice, time and time again, the blondie would be left in the dust. But these Low FODMAP Gooey Choc Chip Blondies have well and truly converted me. As their name suggests, they are gooey and bursting with melty pockets of chocolate, and crisp and buttery on the outside.
The first step to nailing a good blondie is to ensure you have a good source of fat in your recipe. I’ve gone for combo of almond butter and coconut oil, because I think it adds a richer taste than simply using butter. The rest of the ingredients are quite stock-standard. You might however wonder why I use apple cider vinegar in many of my baking recipes. I have always found that it helps my baking have a little more fluffiness.
So even if you’re not a blondie fan, I strongly urge you to give these Gooey Choc Chip Blondies a go anyway – you might just become a convert like me. And if I really can’t convince you, try these Low FODMAP Brookies or my Caramel Stuffed Brownies.
Gooey Choc Chip Blondies
- 150 grams chocolate chips or chunks
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 1/4 cup rice malt syrup
- 1/4 cup almond milk
- 1.5 cups Low FODMAP plain flour I use Lofo Pantry
- 1/4 cup coconut sugar or brown sugar
- pinch salt
- 1 tsp vanilla essence
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp apple cider vinegar
Preheat the oven to 160 degrees Celsius, fan forced.
Grease and line a standard square baking tin.
Roughly chop the chocolate (if needed) and set it aside.
In a large mixing bowl, combine the almond butter, coconut oil, rice malt syrup and almond milk until it forms a smooth mixture.
Gradually sift in the flour and sugar, stirring after each addition.
Add the salt, vanilla essence, egg, baking powder and apple cider vinegar and stir to combine.
Add the chocolate chips or chunks and fold them through the mixture until they are evenly distributed.
Pour the mixture into the greased tin and bake in the oven for 15 minutes or until golden brown and the brownies are your desired consistency.