2/3cupdark chocolate chunksI use Enjoy Life mega chunks; you can also chop up a bar of your favorite dark chocolate
Wet ingredients:
1tablespoonflax meal mixed together with 3 tablespoons warm watera flax "egg"
1heaping cup mashedripe banana (2 large or 3 small bananas)
1/2cupcoconut sugar or brown sugar
2teaspoonspure vanilla extract
1/3cupalmond milk
1/2cupsmooth almond buttersubstitute peanut, cashew, or sunflower seed butter
Instructions
Preheat your oven to 350F and lightly oil an 8x8 square baking dish.
Whisk together the dry ingredients in a large mixing bowl.
Whisk together the banana, sugar, vanilla extract, almond milk, and almond butter. Stir in the flax egg. Add this wet mixture to the dry ingredients and use a spoon or spatula to combine evenly. Fold in 1/2 cup of the chocolate chunks. Transfer the batter to the prepared baking dish and sprinkle the remaining chocolate chunks on top.
Transfer the baking dish to the oven and bake for 25-30 minutes, or until the top is glossy and the edges of the blondies are just turning golden (I recommend checking them after 22 minutes, just to be sure they're not baking more quickly than you expected). Allow the blondies to cool on a cooling wrack completely before cutting into 12 rectangles and serving.
Notes
In place of the oat flour, you can use light spelt, whole wheat pastry, or all purpose flour instead.Wrap leftover blondies individually in saran wrap and store in the fridge for up to 4 days. You can also freeze individually wrapped blondies for up to 3 weeks.