Preheat the oven to 350º Fahrenheit (175º Celsius) and line an 8 inch squash baking pan with parchment paper.
In a mixing bowl combine all of the ingredients and stir until well combined.
Pour the batter into the prepared baking pan and gently spread it out using a spatula. Bake in the oven for 18-20 minutes until the top is completely set.
Once out of the oven, allow the blondies to cool in the baking pan for 10 minutes before using the parchment paper to remove it from the pan. Slice into squares and store in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.