These salted chocolate chip blondies are everything you want in a dessert – thick, chewy, and loaded with dark chocolate chips, all topped off with a sprinkle of flaky salt. They strike the perfect balance between indulgence and comfort, making them the kind of treat you’ll want to reach for again and again.

Fun fact: I’m not a fancy dessert kind of girl. If I had to choose between a delicate Napoleon and a humble blondie, the blondie would win every single time. There’s something about simple, hearty desserts that just feels right! These blondies don’t try to be anything they’re not – they’re just delicious, cozy, and always satisfying.

😍 Why You’ll Love My Salted Chocolate Chip Blondies

These salted chocolate chip blondies because they strike the perfect balance of chewy, gooey, and irresistibly rich. The combination of dark chocolate chips and flaky salt creates that perfect sweet-and-salty magic that will have the entire neighbourhood talking. What I love most is how simple the recipe is – it’s all about letting the flavors shine without any fuss. Plus, the healthier ingredients mean almost anyone can enjoy them – gluten-free, refined-sugar-free, paleo and you’d never know it!

🗒️ Ingredients

Dark chocolate chips: Rich and smooth, these chocolate chips melt perfectly to create the ultimate sweet treat.

Coconut sugar: A natural sweetener that adds a warm, caramel-like depth to every bite.

Vanilla extract: Pure vanilla brings a touch of warmth and complexity to balance the sweetness.

Eggs: These bind everything together, giving the blondies their chewy texture and structure.

Cashew nut butter: Smooth and creamy, this adds richness while keeping things light and nutty.

Coconut oil: A healthy fat that helps keep the blondies moist and soft, with a hint of tropical flavor.

Coconut flour: This gluten-free flour adds a subtle texture, helping the blondies rise and hold together.

Blanched almond flour: Adds tenderness and helps give the blondies that melt-in-your-mouth goodness.

Baking soda: A small but mighty ingredient that helps the blondies rise to the perfect thickness.

Kosher salt: Enhances all the flavors, bringing out the sweetness and the richness of the chocolate.

Flaky salt: The finishing touch, adding a burst of salty crunch that elevates every bite.

👩‍🍳 How to Make My Salted Chocolate Chip Blondies

🔥Preheat the oven to 325°F and grease an 8×8-inch square pan. Line it with parchment paper, leaving an overhang on two sides for easy removal after baking.

🥣 In a medium bowl, whisk together the coconut oil, vanilla extract, cashew nut butter, and eggs until smooth and well combined. Add the coconut sugar and whisk again until fully incorporated.

🥄 Stir in the coconut flour, almond flour, baking soda, and kosher salt with a rubber spatula or wooden spoon. Mix until just combined.

🍫 Gently stir in the dark chocolate chips, making sure they’re evenly distributed throughout the batter.

💛 Spread the mixture evenly into the prepared pan. Sprinkle a pinch of flaky salt over the top, then bake for 18–26 minutes. The edges should be golden brown, and the center should still be slightly soft.

💨 Let the blondies cool in the pan for 30 minutes before lifting them out using the parchment paper. For even easier cutting, pop them in the freezer for a few minutes to firm up.

🔪 Once cooled, slice into 12 bars and serve.

🥳 Enjoy!

🎩 Tips and Tricks

• Don’t overbake: The key to these blondies is the soft, chewy center. Keep an eye on them as they bake and remove them once the edges are golden but the center is still slightly soft. They’ll continue to firm up as they cool.
• Add more chocolate: If you’re a chocolate lover, don’t hesitate to sprinkle a few extra chocolate chips on top before baking for an extra indulgent finish.
• Switch up the nuts: Feel free to experiment with different nut butters (like almond or cashew) for a slightly different flavor profile.
• Freeze for easy cutting: After cooling, pop the blondies in the freezer for 10 minutes before cutting. This makes them easier to slice neatly, especially if you prefer clean, crisp edges.
• Let them cool completely: While it’s tempting to dive right in, letting the blondies cool for at least 30 minutes ensures the texture sets properly, making them easier to slice and enjoy.

🤲 Substitutions

Cashew Butter: Swap with almond butter, peanut butter, or sunflower seed butter for a nut-free version. Just ensure it’s natural and unsweetened for the best results.

Coconut Sugar: Use brown sugar, maple sugar, or date sugar as alternatives. If using liquid sweeteners like maple syrup or honey, reduce the other liquids slightly to maintain the texture.

Coconut Oil: Replace with melted butter or ghee for a richer flavor. Avocado oil also works for a neutral option.

Dark Chocolate Chips: Use milk chocolate chips, white chocolate chips, or chopped chocolate bars instead. For a dairy-free option, use vegan chocolate chips.

Coconut Flour: Almond flour can be used exclusively, but you may need to adjust the quantity slightly as coconut flour absorbs more liquid.

Eggs: Replace with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or a store-bought egg replacer for a vegan version.

Kosher Salt: Sea salt or table salt can be substituted; just adjust the quantity if using finer salts.

Flaky Salt for Topping: Skip it if you don’t have it, but it really enhances the flavor. You can also try coarse sea salt as a substitute.

Parchment Paper: Use aluminum foil lightly greased with oil or cooking spray for easy removal of blondies.

Almond Flour: If you don’t have almond flour, finely ground oat flour or cashew flour can work in a pinch.

📓 Best served with

• Vanilla, salted caramel, or chocolate ice cream
• Warm chocolate sauce or ganache
• A cold glass of milk (dairy or non-dairy)
• Espresso or coffee
• Lightly sweetened whipped cream
• Fresh raspberries or strawberries
• Salted caramel sauce
• Plain or vanilla Greek yogurt
• Toasted pecans or walnuts
• Chai latte, hot cocoa, or spiced tea

👝 How to Store Leftover Salted Chocolate Chip Blondies

Allow them to cool completely before transferring them to an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week to maintain their chewy texture. If you’d like to keep them longer, freeze the blondies by wrapping each piece individually in plastic wrap or parchment paper and placing them in a freezer-safe bag or container. When ready to enjoy, thaw at room temperature or warm them in the microwave for a few seconds for that fresh-from-the-oven taste.

🧠 Common Questions