Want a super easy chocolate chip blondie recipe that is gluten-free, dairy-free, corn-free, soy-free, egg-free, nut-free and legume free? It could also be potato-free but I used Ener-G egg replacer which is not potato-free. This is my son’s favorite dessert. Interestingly these actually taste better without the eggs than they do with the eggs. Go figure. I like to make them at night and then cut and refrigerate them in the morning. They can be frozen as well. These are my son’s favorite dessert. They taste like an extra gooey soft chocolate chip cookie.

Yes for the most part I am recommending brands. The reason for that is because this is what I have tested and know works. I think any solid oil works. That said, I have only tested a few. Namaste makes the only blondie mix that is free of so many allergens, and Enjoy Life is serious about chocolate chips that really do not contain dairy.

So the brands actually do matter.

Without further ado, here is the recipe

1 package Namaste Blondie Mix
1 12 oz bag Enjoy Life mini-chocolate chips (the bigger ones sink)
1 cup water
2 tablespoons EnerG egg replacer powder
3/4 cup Spectrum butter flavor shortening, coconut oil or coconut spread, melted in microwave
Additional oil for greasing pan

Measuring cups and spoons
Large mixing bowl
13 x 9 stainless steel baking pan (use glass if you must and change the cook time to be longer but the recipe will not work with non-stick as the edges will burn with the darker pan).

Mix water and egg replacer in bowl
Melt oil and mix thoroughly with egg replacer mixture
Add blondie mix and combine thoroughly
Grease pan and preheat oven to 350 fahrenheit
Add chocolate chips to blondie mixture
Spread mixture in 13 x 9 pan
Bake at 350 for at least 50 minutes or until edges are well done and pulling away, a toothpick tests done and the top center has a shiny outer layer on it. One hour worked for me, but ovens vary.
Cool completely in pan before cutting or serving