What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!
I don’t think I can any more excited right now. Sadly, no we have not sold our house. Therefore, I am still eyeing my dream home. But what I am excited about is how crazy delicious this deep dish chocolate chip blondies are.
Oh ya. There is salted caramel.
I thought that would get your attention!
What is better than a big skillet filled with chewy, tender and caramel loaded chocolate chip blondies? Not much but to sweeten up the deal, what if I told you it takes about 10 minutes to throw together and only 20 to bake?
Since we are talking dessert, I tried my best to make this a tad bit on the healthier side. I mean, I tried.
Healthier means you I get more, right? Right.
The base is a caramel skillet sauce. A rift off my 5 minute caramel sauce but with more maple, coconut oil and almond butter to thin it so it was pourable. Straight into my mouth! Kidding. Sorta. But really, it takes less than 5 minutes to whip up in your blender. Sneak a taste then pour it into your skillet. Easy peasy. (Did I really just say that? Someone please slap me.)
The chocolate chip blondie is a mix of almond flour, more coconut oil, a touch more of maple and chocolate chips. The fact that this blondie is paleo and therefore healthier, it crosses out the chocolate chips.
What? It makes sense in my world. And you will understand once you take a bit of the ooey gooey caramel and warm, chocolate blondie.
Tools I used to make this recipe:
- ¼ cup coconut oil, melted
- ⅓ cup almond butter
- ⅓ cup maple syrup
- 1½ cups almond flour
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 egg, beaten
- 2 teaspoons vanilla extract
- ¾ cup semi sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a blender, combine the coconut oil, almond butter and maple syrup. Blend until mixed well and smooth. Pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
- In a small bowl, combine the almond flour, salt, baking soda, and cinnamon. Add the coconut oil, maple, egg and vanilla extract. Stir until just combined. Fold in chocolate chips.
- Add to the skillet, smoothing out on top of the caramel.
- Place in the oven and bake for 20 - 25 minutes, or until the blondie is cooked through.
Looking for more chocolate?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!