¾ cup almond butter or natural peanut butter, at room temp
4 tablespoons unsalted butter, softened
½ cup honey
½ teaspoon vanilla extract
2 large eggs
1 cup minus 1 tablespoon white rice flour
1 tablespoon tapioca starch
1 teaspoon baking powder
¼ teaspoon salt
½ cup semisweet chocolate chips
Position the baking rack in the middle of the oven. Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square pan and line it with parchment paper.
In a large bowl, whisk the almond butter, softened butter, honey, and vanilla until well incorporated. Add the eggs and whisk until you obtain a smooth and shiny batter.
Whisk the flour, tapioca starch, baking powder and salt in a separate bowl. Fold the flour mixture into the almond butter mixture. Fold in the chocolate chips.
Spoon the mixture into the prepared pan. Smooth the surface with a spatula. Bake for 30 minutes or until the blondie is set and the top is crunchy.
Let cool. Unmold and cut into squares.