Chocolate Chip Blondies

Chocolate Chip BlondiesThese brownies are DELICIOUS… No one will ever guess that that are gluten, grain and dairy-free! Oh, and did I mention low-carb?!?  

Moist, yummy brownies… how can you go wrong!?! These were a big hit this past Sunday at my family’s Easter gathering. No one else is grain-free but EVERYONE loved them…I call that a win! The yummy coconut flavor comes from the virgin coconut oil but feel free to use unsalted butter for a more neutral tasting blondie. Also, just a few chocolate chips give you that punch of chocolate that everyone loves.

Here are the chocolate recipes and brands that I recommend that are all dairy-free and soy-free:


  • Equal Exchange 70% Cacao Chocolate Chips. I normally just chop up my 80% chocolate bar to use in recipes but I was SO happy when I found THESE 70% Cacao Chocolate Chips! I have never seen chocolate chips (at least the REAL kind) with this amount of cacao which means less sugar. 
  • Equal Exchange 80% Extra Dark Chocolate. Don’t have chips?? Just chop the this bar into pieces to use in the recipe. Each square only has 1 Net Carb, and it is the best tasting chocolate I have tried. I ALWAYS have some in the pantry. Even my hubby who HATES dark chocolate “kinda” likes this brand! I am happy he doesn’t like it so he will leave it alone! :) (I have seen this Chocolate Bar in Whole Foods.)
  • Enjoy Life Brand Chocolate Chunks (or chips). These chips are great. They have a bit more sugar, but at least they don’t contain soy lecithin, dairy, and artificial flavoring. (They can also be purchased at Whole Foods and at most grocery stores.)

Feel free to use your favorite chocolate or chocolate bar in this recipe!

026Sweeteners of Choice

Be sure to check out “All about Stevia” for more information on which stevia brands that I recommend. I have been experimenting with different brands of stevia. For this recipe, I used Trader Joe’s Organic Stevia and I LOVED it! There was no bitter aftertaste and it can be picked up at Trader Joe’s Stores or online!!

As always, use whatever sweetener you prefer!

Nut-Free Modifications

Can’t have nuts?? Substitute ground raw sunflower or pumpkin seeds and use it cup for cup in the place of the almond flour. 

I promise these blondies are EASY but delicious! Enjoy!

Grain-Free Start Kits

Chocolate Chip Blondie Brownies
Serves 16

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  1. Topping:

    • 2 tbsp. chopped nuts (I used pecans)
    • 2 tbsp. chocolate chips
  1. Preheat oven to 325 degrees F.  Grease 8X8 inch pan with coconut oil and line bottom with parchment paper (this is optional but I don't want to worry about the recipe sticking).

    In medium bowl, blend dry ingredients.  Add remaining ingredients and mix well with wooden spoon. Taste for sweetness and adjust if needed. Spread batter into prepared pan (it will be thick).  Sprinkle extra chocolate chips and nut over batter. Bake for 18-22 minutes, depending on how moist you like your brownies. Do NOT over bake!

    Serve warm or at room temperature with Vanilla Bean Gelato. Yum! :)

    *If you don't have shredded coconut, place flaked coconut or coconut chips in the food processor and blend until coconut pieces are much smaller.

  1. Nutrition per serving: 175 Calories, 15 grams Fat, 7.3 Total Carbs, 2.3 grams Fiber, 5 grams Net Carbs, 3.5 grams Protein (Includes honey and 70% cacao chocolate chips.)

Satisfying Eats


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Happy Cookin’!



    • satisfyingeats says

      Evie, I hope you enjoy them. Since KAL changed their formula and I have been trying different stevias, Trader Joe’s Organic is my favorite!

  1. Carol says

    I made this recipe into cookies today. Very nutty and good. I used butter instead of coconut oil, and I dumped in the nuts and chocolate that otherwise would have been the topping. First pan I scooped and baked without flattening. They barely spread at all, so all other pans I flattened. I made a double batch and got 62 cookies. So that comes out to under 2.5 net carbs each (because I didn’t use honey).

  2. Pam says

    These are really good Melissa. Thank you for all your hard work. I did like them better after they sat in the refrigerator all night.

  3. Kelly says

    This looks so great!. I really love your recipes!. I haven’t been getting your newsletter/blog lately.

  4. Kathy says

    I have been an Atkins follower and believer for many years. It was hard to stick to as a total lifestyle, because of lack of Chocolate and Dessert options, not to mention biscuits breads etc. I definitely know that carbs are what is bad for you, not fat! I stumbled upon your website and am thrilled with your recipes. I bought both of your books (I didn’t receive them yet), and am trying your recipes. I was ready to make the Blondie Brownies and I am not a fan of the texture of coconut, plus I have not yet found unsweetened coconut. Is there something I can substitute for the coconut?

  5. Melissa says

    Just made these for my husband and now I have amazing baking queen status. They are soooo good. I didn’t use honey (we avoid it) but did use Swerve (5 tbsp was perfect). I’d been trying unsuccessfully to make keto brownies or blondies before I found your site. I am so happy with the texture of these!!!

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