Charlotte Emily
- Jun 2, 2021

Nutty Chocolate Chip Blondies

Updated: Aug 23, 2021

Nutty Chocolate Chip Blondies

Sweet is great, but every so often it’s nice to have a treat that isn’t too sweet… enter these nutty chocolate chip blondies!

These aren’t too sweet, but if you would like them sweeter, you can add a sweeter chocolate – perhaps a lighter ‘milk’ chocolate, or a caramel chocolate. If you prefer them less sweet like me, then use a darker, more bitter chocolate. The flax egg in this recipe, binds the mixture together like regular egg. The flax egg is really simple to make – for one, just combine 1 tbsp ground flaxseed and 3 tbsp warm water, beat them together and leave aside for 5 minutes. The resulting ‘egg’ will be quite thick and tacky.

These can be made in one bowl (apart from the flax egg) and that’s always great! Adding that these are tasty and super easy, they’re a definite must-try!

Preparation : 10 minutes

Baking Time : 25 – 28 minutes

Ingredients

• 135g Dairy-Free Butter

• 130g Caster Sugar

• 60g Brown Sugar

• 1 Flax Egg

• 3 tbsp Dairy-Free Milk (I used Oat)

• 1 tsp Vanilla Extract

• 226g Plain Flour

• 1/2 tsp Baking Powder

• 100g Chocolate Chips/Chunks

• 50g Nuts (I used Pecans)

Method

Preheat your oven to 180C fan and line your 9.5 x 9.5 inch tin with parchment paper.
Start by making your flax egg (by combining your ground flax and water) and leave it to one side for 5 mins.
Cream your butter and sugars, then add your flax egg, milk, vanilla extract and whisk until combined with the butter mix.
Add your flour and baking powder and mix again until it’s combined with the wet ingredients.
Gently fold in your chocolate chips/chunks and your nuts of choice – depending on their size and your preference, you may want to chop them up first!
Pour your mixture into your lined tin and spread it around until the top is as even and flat as possible.
If you’d like, spread some additional chocolate chips/chunks and nuts on the top before you put it in the oven.
Bake your blondies for 25 – 28 minutes, or around 5 minutes less if you’d prefer them slightly more gooey.
Once baked, leave to cool and harden in the tin for around 10 minutes, then take them out of the tin and leave on a rack to fully cool before cutting… or if you can’t wait like me, enjoy warm!