|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Easy to make and even easier to eat, these deliciously moist chocolate chip blondies are perfect for school parties and other get-togethers where a variety of diets will be present. During the holiday season, blondies also make a great gift!
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup dairy-free soy margarine (softened)
- 1 3/4 cups firmly packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 12-ounce bag dairy-free semi-sweet chocolate chips
Preheat the oven to 350 F. Grease a 9 x13 baking dish and set aside.
In a mixing bowl, combine the flour, baking powder, and salt, mixing until well-combined. Set aside.
In a large mixing bowl, use an electric hand mixer set to medium speed and beat the soy margarine with the brown sugar for about 3 to 4 minutes or until creamy and fluffy.
Add the eggs, one at a time, while beating the mixture.
Add the vanilla extract and beat until the mixture is smooth and creamy.
Gradually beat in the flour mixture until well combined.
Fold in the dairy-free chocolate chips.
Spread the mixture into the prepared pan and bake for 20 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center emerges clean. Allow blondies to cool completely in the pan on a wire cooling rack before cutting into squares and serving.