Chocolate Chip Blondies (Gluten Free, Dairy Free)
Ultra-flavourful chocolate chip blondies are chewy, gooey, and absolutely loaded with chunks of chocolate. Super easy to make and requires only one bowl yay!
An easy twist on a classic dessert, blondies closely resemble a brownie, blondies are made without cocoa powder and instead have a rich caramel and vanilla flavour. Instead of the deep chocolate flavour of a brownie.
I’ve made many a brownie in my time baking, but blondies not so much. In fact, I’ve only made one other kind of blondie before and it was years ago. To me brownies are just such a quick and easy recipe that is so versatile, you can’t go wrong. Unless you over baked them! Am firmly in the fudgy and gooey brownie camp, so much so I need to make a vegan version. That way I can just eat the batter straight out the bowl and do any with the baking altogether.
After you try this blondie recipe, if you’re craving brownies, I highly recommend these Chocolate Orange Brownies
How Gooey is too Gooey?
Well in my opinion that isn’t even a question, as I said before am all about the ooey gooey layer in a blondie or brownie. Let’s just say once the top has started to brown and crack then it’s time to take them out the oven. This usually happens around the 10–12-minute mark. If you unsure when to remove them always air on the side of caution and remove them sooner rather than later. You will have to leave them to set before cutting them. As they will be very soft and are easily broken otherwise.
Tips and swaps for making these chocolate chip blondies
Almond Flour- It adds a nice depth of flavour but not an overly nutty taste. Keeps these brownies paleo and low carb. Swap for gluten free plain flour but it will affect the texture.
Coconut Sugar- Gives these blondies a lovely caramel flavour and keeps them refined sugar free. Swap for light or dark brown sugar for a similar taste.
Powdered Peanut Butter– Helps lower the overall fat content without comprising on flavour. Swap for natural peanut butter.
Crunchy Peanut Butter- Adds a little crunch to an otherwise soft and gooey blondie. Gives a slightly nutty taste, works well with the almond flour. Swap for smooth peanut or other nut butter.
Egg- Helps to bind all the ingredients together. Make sure its at room temperature before using. Swap for a flax egg to make them vegan.
Dark Chocolate– I prefer to use a block of chocolate and roughly chop it up instead of chocolate chips. As I find it melts better in the final product. The dark chocolate complements the sweetness of the blondie perfectly. Swap for either a mixture of milk and dark or your preferred chocolate.
Vanilla Extract– Contributes to the overall flavour of how a blondie should taste. If you’re on a budget swap vanilla extract for vanilla essence. It won’t have as strong a vanilla taste though.
Baking Powder- Acts as a leavening agent and gives your blondies a little rise. Helping with the overall texture.
Want More! Try These Sweet Treats Next
Super easy and delicious chocolate chip blondies. Made in under 30 minutes and sure to cure any sweet cravings. So ooey and gooey you would never know they were gluten and dairy free and healthier than your average blondie.
Chocolate Chip Blondie
Ultra-flavourful chocolate chip blondies are chewy, gooey, and absolutely loaded with chunks of chocolate. Super easy to make and requires only one bowl yay! Gluten free and dairy free.
- 90 grams Almond flour
- 35 grams Coconut sugar
- 3/4 tsp Baking powder
- 25 grams Powdered peanut butter i used PBfit
- 5 tbsp Water
- 20 grams Natural peanut butter i used crunchy
- 1 medium Egg
- 1 tsp Vanilla extract
- 30 grams Dark Chocolate check its dairy free
Pre heat oven to 180c and line a small rectangular baking dish with greaseproof paper.
In a large bowl mix the powdered peanut butter and water together first. Then add the peanut butter and stir till it's well incorporated.
Next add in all the rest of the ingredients except the chocolate. Stir everything together until wll combined and no lumps remain.
Roughly chop your chocolate and reserve 1/4 for later. Stir the remaining chocolate through your batter.
Scoop batter into the prepared baking dish. Sprinkle the reserved chocolate on top and place in the oven at 180c for 10-12 minutes. Until the edges have started to brown.
Remove from oven and leave to cool for 10 minutes before removing from baking dish. Leave to cool completely on a wire cooling rack before slicing into squares. I cut mine into 8 small squares.
Store chocolate chip blondies in an airtight container for 5-7 days.