Cake Batter Blondies recipe with Chocolate Chips is the ultimate blondie cookie bar recipe for any occasion. Totally healthy with it entirely made from scratch with protein-packed almond flour. (Dairy-free, gluten-free)
These Cake Batter Blondies are dangerous. You know those moments where you find yourself eating the batter straight from the bowl?? Those perfect spoonfuls of butter, sugar and raw eggs? Oh yeah, we aren’t supposed to eat raw cookie batter, are we?
It’s THAT Good
Well, putting aside the thought that cookie dough is forbidden, I had this thought run through my head: “I don’t care if I get sick from eating all this dough, it just tastes too good.”
Guilty.
I am extremely pleased to mention that most cake batter bars, well, they require a store bought cake mix. Mehhhhhhhhh. Not feeling that route.
I’m all for making simple dishes (we should all know that by now; see exhibit A, exhibit B.)
Did I make my point? I’m the first to admit I’m lazy.
But there comes a point in everyone’s life when you realize that making your OWN cake from scratch is actually extremely easy. I’ll show you how easy soon. But first, let’s make these Cake Batter Blondies. Let’s go.
First things first. We need to make a buttery, rich and vanilla-ny (did I just make a word up?) base for these Cake Batter Blondies.
I wanted these blondies to be thick and chewy, therefore, I went with my all-time favorite almond flour. This Bob’s Red Mill Almond Flour has gotten me through these past two years of going gluten-free.
Almond Flour, How Do I Love Thee?
I think it’s safe to say we are BFF’s by now. I’ve said this before, but I must say it again.
Do I repeat myself a lot? Thanks for listening to me ramble on, amazing readers that you are. I love you in that I don’t really know you, and yet I know that you listen to my ramblings and I love it, kind of way.
So my repetition of my unwavering love for almond flour begins. Simply put, it is amazing. It is simply ground up almonds. They are rich in manganese and Vitamin E along with those heart healthy monounsaturated fats.
I can put almonds INTO a dessert, making it healthier versus a traditional treat AND it’s gluten-free/dairy-free.
Almond Flour . . . you complete me.
More specifically, it completes me being able to devour these goodies without any thought because they are gluten-free. Non gluten-free friends have zero clue. #fistpoundmoment
Dairy free
In this recipe, I also used another product I love: dairy-free butter. These bars are dairy-free and at the same time ultra buttery with a decadent texture. Booya!
These can be made with whatever sprinkles you are feeling. Or whatever holiday is coming up, decorate them with a new set of festive sprinkles.
Snapchat followers know some legit blood, sweat, and perhaps even tears brought these to life with 5 batches total made to get them just right.
You can follow me over on Snapchat (username: VeggieBalance) to get a sneak peek behind the scenes at Veggie Balance along with more about my life and my deep obsession with guacamole and taco salads shown almost weekly.
Let us face plant ourselves into a plate of these Cake Batter Blondies.
That’s the good life, my friends.
Cake Batter Blondies Recipe (Gluten-Free and Dairy-Free)
Dessert
Gluten-free, Dairy Free
American
Yield: 2
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Ingredients:
- 1/2 cup butter (or dairy-free butter options), softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 3/4 cup Bob's Red Mill Almond Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips (use these if needing dairy-free)
- 1/4 cup festive sprinkles + plus extra for topping
Directions:
- 1. Preheat oven to 350 F.
- 2. Prepare 9x13 pan with a piece of parchment paper cover the bottom and sides.
- 3. In a medium bowl add butter, white and brown sugar. Beat with a hand or stand mixer.
- 4. Add in eggs and vanilla extract. Beat for 3 minutes.
- 5. Add baking powder, salt and 1/2 cup of almond flour.
- 6. Continue mixing with the mixer, add remaining almond flour slowly until full incorporated.
- 7. Fold in chocolate, sprinkles and white chocolate chips. (You may omit white chocolate chips and replace with more chocolate chips).
- 8. Spread evenly into 9 x 13 pan. Add additional sprinkles on top for decoration.
- 9. Bake for 25-30 minutes. Crust wants to turn into a dark brown. Coming out fresh from the oven will seem uncooked, let fully cool in the pan before slicing into squares.
- 10. Store in a airtight container.
Author: Linnie
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(31 votes, average: 3.71 out of 5)
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Can you use regular flour?
Hi Mindy! I don’t see why not, I’m not sure if it would be a direct 1:1 ratio though. I would think it might be. Let me know how it turns out with this change in case anyone else would like to try it! Thanks 🙂
Mindy, did you make them with regular flour? I am wanting to make them for Easter. I would think 1:1 ratio as well. Would love to know how they turned out. Thanks!
Teresa, yes you can definitely make them with regular flour and it is a 1-1 ratio. Our GF flour blend works directly as a 1-1 Blend to normal All-purpose Flour. 🙂
What dairy free butter do you use?
My favorite personally is the Earth Balance brand. They also have a soy-free option as well. Happy Baking! 🙂
Yum! I love the sprinkles!
So festive and fun!
How do you measure your almond flour? I have seen some recipes where you pack it firmly into the measuring cup. Or sometimes it is just scooped in them leveled, kind of like regular flour. Thanks!
I personally don’t pack my almond flour. I measure it just like regular flour. Anything that I measure out ‘packed’ I will specifically state that in the recipe. 🙂
Almond flour is so expensive. Is there another GF or mix of GF flours you would substitute with?
Yes it definitely is expensive. While I haven’t TRIED making this with a GF Blend 1-1 Baking Flour yet I would definitely give it a try if it was me. I think it actually might work really REALLY well. The dough you want it to be slightly thicker but easily spreadable but not runny so I’d start with 1/2 the GF flour blend and slowly stir in more at a time until it reaches that dough consistency. Hope this helps!
thinking of making these for the super bowl tomorrow. i don’t have white chocolate chips, do you think it would be too chocolatey to use all regular chocolate? or would you recommend just omitting that amount? thanks!!
Ah! Sorry we were delayed in responding after the super bowl. So with this recipe I would definitely recommend the white chocolate chips.
Hi!
These Blondies sound delicious!
Has anyone tried this recipe with egg replacer? I’m allergic to eggs. I use Energy egg replacer, flax gel, or Chia gel in all of my recipes. To maintain the appearance of the Blondie, I would prefer the white powder egg replacer.
I don’t see why the white egg powder replacer wouldn’t work.
We use honey or maple sugar for our sugar. Do you think these would work replacing the sugar with either maple syrup or honey?
Haven’t tried it yet so I don’t know for sure but I would try with the honey first before trying the maple syrup. 🙂
This looks so good! What a great alternative to cake at a party or a way to serve both brownies and blondies!
Thanks for sharing! Do they keep long?
Holy YUM, Batman! These are amazing. And let me tell you, I have very high expectations and a very high bar when it comes to baked goods. These are delicious.
I used dark brown sugar instead of light, and I used butter (not dairy free).
I appreciate the note of when to take them out, mine cracked and it definitely looked uncooked in the crack, but they were perfect at 25 minutes.