GLUTEN FREE CAROB BLONDIES
Servings
20
Prep Time
2-3 minutes
Cook Time
20 minutes
Author:
Missy J’s
Blondies are the blonde version of a brownie. These are chewy, soft, and oh so delicious with our crave-worthy carob mixed throughout the batter. You can make these gluten free with a sugar free sweetener or use whole wheat flour with coconut sugar, either way they are sure to satisfy your sweet tooth.
Ingredients
½ cup butter, melted
-
½ cup coconut oil, melted
-
1 cup allulose, monk fruit, or coconut sugar
¼ cup molasses
-
1 tsp sea salt
2 eggs
-
1 tbsp vanilla extract
½ cup sour cream
¼ cup cream or milk
-
1 cup gluten free or whole wheat flour
-
1 cup carob chips + 2-4 tbsp to sprinkle on top
Gluten Free Carob Blondies
Directions
Gluten Free Carob Blondies
Preheat oven to 350° and line a 9x13 inch baking pan or casserole dish with parchment paper and set aside. *If you don’t have parchment you can grease your pan.
In a large bowl combine the butter, coconut oil, sweetener, molasses, and sea salt. Beat in the eggs, vanilla extract, sour cream, and cream.
Add flour and gently mix until fully incorporated. Fold in the carob chips. *If your batter seems a little dry you can add a little more cream, milk, or water a few tbsps at a time. It should be a little more moist than a cookie dough.
Spoon the dough into the baking pan, spreading it into an even layer.
Bake for 15-20 minutes until the top and edges are light brown and the center is soft and under baked. Do not over bake! Check every minute after 15 minutes to ensure you don’t over bake. If you check with a toothpick it should come out a little gooey.
Cool in pan for at least 20 minutes before slicing. Serve warm or cooled completely and enjoy!