Servings: 8 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins

Desserts | Snacks

Whether you've tried a blondie brownie before or not, there's no doubt that this sibling of the classic brownie is a true crowd-pleaser. The adults will love them, the kids will love them... everybody will love them! In fact, why not make them this week with the kids?


Blondie brownies

  • Coconut oil (70g, melted)
  • Vanilla extract (or pod) (1 tsp)
  • Ground almonds (192g)
  • Natural peanut butter (190g)
  • Aquafaba (water from a tin of chickpeas) (50g)
  • Raw honey (200g)
  • Almonds (1 handful)
  • Cinnamon (1 tsp)
  • Salt (A pinch)
  • Baking powder (1 tsp)
  • Dark chocolate chips/chunks (75g)


Begin by preheating your oven to gas mark 4 and line an 8x8 baking tray with parchment paper.

Start by whisking the aquafaba for 4-5 minutes until a soft peak has formed.

In another bowl, add together the coconut oil, vanilla extract, raw organic honey and peanut butter until smooth. Add the aquafaba and mix again.

Add the almond flour/ground almonds, cinnamon, salt and baking powder to your wet mixture and mix until everything is combined. Add the chocolate chips (leaving a few for the topping) and almonds and stir once more.

Pour your mixture into the baking tray and then add the remaining chocolate chips to the top of your blondie mixture.

Transfer your baking tray to the middle of the oven to bake for 25 minutes. Remove from the oven when golden brown.

Please note: the brownies will still be gooey in the middle until they cool down. Leave them to cool completely before tucking in and store in an air-tight container for up to 5 days.


Low carb blondie brownies.jpg
Low carb blondie brownies 2.jpg