Chewy moist peanuty chocolaty- these are amazing and made with ground almonds makes them gluten free yet delicious
<Peanut and Chocolate Chip Blondies – Makes about 12
180 gr ground almonds
1/2 teaspoon salt
120 gr unsalted butter
3/4 cup coconut palm sugar
2 large eggs
1 teaspoon vanilla extract
90 gr salted roasted peanuts, divided
90 gr bittersweet chocolate chips divided
Preheat oven to 180C.
Line an 8×8 inch metal baking sheet with parchment paper.
Put ground almonds and salt in a medium bowl and mix.
Melt the butter in a pot over low heat.
Remove from heat; add sugar and whisk until smooth.
Cool mixture slightly and whisk in eggs and vanilla.
Add to the ground almonds and mix well by hand.
Add half the peanuts and chocolate chips.
Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
Bake until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 20 minutes; cool completely in pan on rack then cut.