Chocolate Chip Blondies

So what’s up?  How’s your weekend going?

Mine’s going pretty good… probably cause I just ate one of the best blondies of my life.

It was gooey and chocolatey and super thick and I loved it.  And then I remember that it was actually somewhat healthy.  And I was like, whaaaat?  Because that blondie really didn’t taste healthy.

Like, at all.

And then I realized that those blondies I made were really making my weekend awesome.  And that they could even make a Monday awesome.  Serious Blondie power right there.

So then I decided that I should really share the awesome recipe with you all.  And then I figured out that I was really not in the mood for quality writing.  So I just threw some words together and managed to use the word “and” no less than ten times.  No really, I counted.

Sorry about that guys.  This recipe will make up for it, though.

Chocolate Chip Blondies

  • 1 cup spelt flour (all purpose is ok too)
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 2 1/2 tbsp sugar (brown, white, turbinado, etc)
  • 170 grams tofu
  • 1/2 cup applesauce
  • 1 1/2 tsp vanilla
  • 3 tbsp date paste (this can be replaced with honey or maple syrup)
  • 1/3 cup milk
  • 2/3 cup chocolate chips
  1. Preheat oven to 350F.
  2. Mix together dry ingredients in a large bowl.  
  3. Place all wet ingredients in a blender and blend until completely smooth and creamy.  
  4. Add wet ingredients to dry and mix until a smooth batter forms.  Fold in chocolate chips.  
  5. Line an 8×8 pan with parchment paper.  Scoop batter into pan and spread into an even layer.
  6. Bake for 30 minutes, until a toothpick inserted comes out clean.
  7. Let cool completely before slicing into 16 squares.

Despite my awful writing skills in this post, you really have to make these.  They’re amazing x100!

Revisited Recipe of the Day:

Mousse Frosted Chocolate Chip Cake

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  • Reply
    M Henderson
    April 28, 2013 at 6:54 pm

    Did you use firm tofu or silken tofu?

    • Reply
      April 28, 2013 at 7:06 pm

      I used the shelf stable brand of tofu that is sold online or at Trader Joes. I’m thinking any kind will work, though.

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