Almond Flour: I recommend using blanched almond flour (which are blanched almonds without their skins on that have been processed into a fine flour) for the best texture, as opposed to almond meal (which are whole almonds with their skins that have been processed into a meal).

Eggs: Eggs are necessary for binding the ingredients together and giving these blondies the chewy texture.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used a mix of both brown sugar and white sugar. However, you can also use cane sugar, or coconut sugar if you prefer.

Vanilla Extract: I like using vanilla extract to add extract flavor, so I definitely recommend adding it in.

Baking Powder: Baking powder is the only leavening agent used for raising the batter in this almond flour blondie recipe, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, feel free to use regular chocolate chips instead.

Pecans: Adding chopped pecans gives these blondies some crunch for contrast in texture. Alternatively, you can also use other types of chopped nuts, such as walnuts, maccadamia nuts, almonds, or pistachios.