In a large mixing bowl, whisk together all of the wet ingredients until everything is well combined.
Stir in the dry ingredients (making sure to pour and level the flour, don't scoop from the bag), and mix with a wooden spoon until well combined.
The batter should be on the thicker side, so don't worry if that is what you have. Fold in the chocolate chips.
Transfer to an 8x8 baking pan lined with parchment paper (they will stick without) and top with additional chocolate chips if desired.
Bake for 32-37 minutes. The top should be golden brown and a toothpick should come out clean.
Let cool completely before slicing. If they haven't cooled, slicing will get messy!
These blondies will keep for 3-5 days. They do best when stored in a container with the lid ajar. They can get mushy if the lid is sealed, but will dry out if left open.You can sub the almond butter for another nut butter like sunflower or cashew butter. Just make sure it is nice and runny. I like using the raw almond butter from Trader Joe's for all my baking.I suggest using unsalted nut butter for this recipe, but if yours is salted, just be sure to leave out the additional 1/2 tsp of salt. The light brown sugar can be subbed for coconut sugar, but it will change the color of the blondies slightly. If you only have a 9x9 baking pan, that will work but the blondies will be a bit thinner.