These gluten-free Caramello blondies are a delightful treat for anyone craving a gooey, caramel-infused dessert without the gluten. With a perfect balance of almond and coconut flours, these blondies are moist, chewy, and packed with sweet caramel flavor.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1/2 cup dairy-free caramel sauce.
Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking dish with coconut oil or line with parchment paper. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Fold in chocolate chips until evenly distributed in the batter. Pour half of the batter into the prepared baking dish and spread it evenly. Drizzle half of the caramel sauce over the batter in the dish. Pour the remaining batter over the caramel layer and spread it evenly. Drizzle the remaining caramel sauce on top of the batter. Using a knife, gently swirl the caramel sauce into the batter for a marbled effect. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the baking dish before slicing into squares. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
birmingham ordinariate group