- gluten, nut, soy, wheat free
1/8 teaspoon sea salt
1/3 cup (2 1/2 oz) ounces semi-sweet mini chocolate chips (gluten, dairy, soy and nut free if needed)
Pour the batter into the prepared pan and use the spatula to smooth the top.
Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and let cool.
Unmold by lifting the 2 sides of parchment overhanging. Cut the blondies into squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days or frozen for up to 2 months (thaw before serving).
To make racetrack blondie cake, double the recipe and bake it into 2 (9-inch) round pans. When cooled, cut a sliver of both circles and connect them together. Double-wrap them in plastic and freeze for at least 4 hours. Then cover them with ganache. For some reason, these blondies bake naturally with a raised edge, which comes in handy when it's covered with ganache, as the chocolate keeps contained.
DAIRY-FREE CHOCOLATE GANACHE
3/4 cup (6.75 oz) unsweetened rice milk
1 cup plus 3 tablespoons (8 oz) semi-sweet chocolate chips
1 tablespoon pure vanilla extract
3/4 teaspoon sea salt
In a medium saucepan, bring rice milk to a boil over medium heat. Remove from heat immediately and pour into a large bowl with the chocolate chips. Whisk vigorously, until chocolate is completely melted and well incorporated. Add salt and vanilla. Whisk. Let cool. Pour onto frozen blondies, so ganache sets or cover and refrigerate or freeze.