🍫 Conrad Brownie Bites & 🍯 Jeremiah Blondie Bites

For the finale of The Summer I Turned Pretty, I couldn’t resist making two desserts — one inspired by Conrad, and one by Jeremiah. These bite-sized treats capture their personalities in dessert form:

• Conrad Brownie Bites → dark, intense, a little edgy, and undeniably fudgy.

• Jeremiah Blondie Bites → golden, sweet, carefree, and chewy with that sunshine energy.

Both are vegan, gluten-free, and simple to make — the kind of desserts that feel special but come together in just minutes. Perfect for a watch party (or any cozy summer night in).

🍫 Conrad Brownie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cocoa powder

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp vegan chocolate chips (optional, for extra fudginess)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

3. Add maple syrup, coconut oil, and vanilla. Stir until smooth.

4. Fold in chocolate chips if using.

5. Scoop batter evenly into muffin tin.

6. Bake 12–14 minutes, until set but still soft in the center.

7. Cool for at least 10 minutes before removing.

Kelly’s Notes

• These are meant to be fudgy, not cakey — don’t overbake.

• Store in the fridge up to 5 days or freeze for longer.

• Try topping with a drizzle of Brightland olive oil or flaky salt for an extra edge.

🍯 Jeremiah Blondie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cashew butter (or another nut butter - almond and peanut work great, also)

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp crushed golden Oreos or vegan white chocolate chips (optional, for fun)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a bowl, stir together cashew butter, maple syrup, coconut oil, and vanilla until smooth.

3. Add almond flour, baking soda, and salt. Stir until combined.

4. Fold in Oreos or white chocolate chips if using.

5. Scoop into muffin tin and smooth tops.

6. Bake 12–14 minutes until lightly golden.

7. Let cool 10 minutes before removing.

Kelly’s Notes

• Cashew butter gives the best golden color, but almond and peanut butter work too.

• Add a sprinkle of flaky salt on top for contrast.

• Store airtight at room temp for 3 days, or in the fridge for up to a week.

Whether you’re drawn to the dark + intense energy of Conrad or the bright + playful sweetness of Jeremiah, these bite-sized desserts are a fun way to celebrate the finale of The Summer I Turned Pretty. Both are easy, cozy, and perfect for sharing — because sometimes the best answer is not choosing at all. ✨

💛💙 If you make them, tag @kellysgreenkitchen_ so I can see your watch party spread!