Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment for clean edges.

Melt the butter. In a small saucepan or microwave-safe bowl, melt the butter until just liquid. Let it cool for 3–4 minutes so it doesn’t scramble the eggs.

Whisk the dry ingredients. In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined and lump-free.

Beat the wet ingredients. In a large bowl, whisk the melted butter with 1/2 cup brown-style sweetener and 1/4 cup granular sweetener until glossy and slightly thick. Add 2 large eggs and 2 teaspoons vanilla; whisk until smooth.

Bring it together. Add the dry mixture to the wet mixture and stir with a spatula until a thick, scoopable batter forms. If using, fold in 1/2 teaspoon espresso powder or a pinch of cinnamon.

Fold in the chocolate. Stir in 1/2 to 3/4 cup sugar-free chocolate chips. If you like nuts, add 1/3 cup chopped pecans or walnuts.

Press and smooth. Transfer the batter to the lined pan. It will be thick; use a spatula or damp fingertips to press it evenly into the corners. Sprinkle a few extra chips on top.

Bake. Bake for 18–24 minutes. The top should be set with light golden edges. A toothpick in the center should come out mostly clean with a few moist crumbs. Don’t overbake.

Cool and set. Let the blondies cool in the pan for at least 20–30 minutes. Lift out using the parchment and cool another 10 minutes before slicing into 16 squares.

Finish with flair. For a bakery touch, sprinkle a pinch of flaky sea salt over the warm blondies to balance sweetness.