Preheat the oven to 175 C. Grease and line a shallow 9x5 baking dish with baking paper, leaving a little overhang for easy removal. Grease the paper as well. You can also use an 8x8 pan, but I prefer these blondies to be thicker.<br></br>

Sift the flour, baking soda, salt and cinnamon in a large bowl. Set aside.<br></br>

In a mixing bowl, whisk the almond butter to loosen it a little, then stir in the milk and whisk gently to combine.<br></br>

Stir in the honey, sugar and vanilla. Add the egg and mix well till it is fully incorporated.<br></br>

Fold in the flour mixture. The batter will be a little thick, but if it seems excessively thick, add a little milk to help it along.<br></br>

Finally stir in the chocolate chunks. Spoon the batter into the prepared pan, smoothen the top and and sprinkle with more chocolate.<br></br>

Bake for 40 to 45 minutes (an 8x8 pan of blondies will cook faster) or until a toothpick poked in the center comes out clean. Start checking for doneness at 30 minutes and cover the top loosely with foil if it browns too quickly.<br></br>

Allow the blondies to cool in the pan. If any cracks appeared while baking, they will close up as they cool. Remove from the pan using the overhang and slice into pieces. Store in an airtight tin at room temperature for 2 to 3 days, then transfer to the fridge if you live in a warm place. Happy eating!