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Preheat the oven to 350°F. Line an 8-inch-square baking dish with foil, letting it overhang on 2 sides by 2 inches so you can easily lift blondies out of the pan. Lightly oil the foil with coconut oil.
Melt coconut oil in a medium saucepan over medium heat. Add brown sugar and cook, stirring, for 3 minutes. Remove from the heat and let cool until barely warm, about 10 minutes.
In a medium bowl, whisk together teff flour, coconut flour, baking powder and salt. Add eggs 1 at a time to cooled brown sugar mixture, stirring well after each addition. Stir in vanilla and then flour mixture. Fold in chocolate chips. Pour batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, about 30 minutes. Transfer the pan to a wire rack and let blondies cool completely. Grasp the overhanging foil and lift blondies out of the pan. Place on a cutting board, peel away the foil and cut into 16 squares. Blondies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.