These blondies bake up rich and buttery-tasting thanks to melted coconut oil whisked right into the brown sugar, giving that classic dense, chewy texture without any dryness. Eggs and vanilla add lift and depth, while dairy free chocolate chips melt into gooey pockets throughout every square. A handful of chopped walnuts folded in gives a nice contrast of crunch against the soft, fudgy center. The edges turn golden and slightly crisp while the middle stays soft and gooey, exactly what you want from a good blondie. Cut into 16 squares, these are easy to portion for a crowd or stash away for later, and they're a solid pick for a gluten free treat.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
In a large mixing bowl, whisk together the melted coconut oil and brown sugar until smooth and fully combined, about 1 minute.
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