I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is. Now I know, it’s just a little molasses. Or Brown Sugar.
Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey. Gluten free and I are not friends yet in the kitchen………..but we’re talking at least
The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift. And homemade brown sugar makes them as fresh as possible.
I mixed up my first batch of brown sugar last year and am
truly addicted to the difference from store bought.
If you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:
Homemade brown sugar makes up in about 5 minutes and only has two ingredients.
You can make it dark or light, store it just like store bought and more importantly
you’ll know what’s in it……….you can use the molasses of choice and sugar of
choice for that matter. Check here for more details. It’s worth the effort.
Of course I couldn’t just settle for a plain blondie. I added in some chopped dark chocolate and chopped hazelnuts for some texture.
The chocolate left in chunks settles into all the crannies of the batter and fills each bite with cocoa. Chips would work of course but I had this big block from Whole Foods so I went with chunks. Any nut you have on hand will do as well to give moisture to the cake.
Want a bite?
- 2 Flax Eggs or egg substitutes
- 1 cup Brown Sugar
- 1 tsp. Yeast mixed in 11/3 Cup warm Non Dairy Milk
- 1 tsp. Liquid Stevia
- 1 Tbs. Vanilla
- ⅓ Cup Olive Oil
- 1½ Cup Gluten Free Flour (I used Corn Flour)
- 1 Tbs. Baking Powder
- 2 Cups Almond Meal
- ½ tsp. Ginger
- 1 Tbs. Cinnamon
- ½ tsp. Cloves
- ½ tsp. Sea Salt
- ¾ Cups Chopped Nuts
- ¾ Cups Chocolate Chunks or chips
- Melted Chocolate and Peanut Butter for drizzle (Optional)
- Mix together wet ingredients in a food processor and blend until smooth.
- Allow the wet mix to sit for 5 minutes.
- Stir together dry ingredients except for nuts and chocolate.
- Mix dry in with wet mixture and pulse until just blended. Don't run the blender after flours are moistened. Stir in the chocolate chunks and nuts.
- Pour the batter into a greased iron skillet or 8X8" pan. Bake at 350 for 20 minutes.
- Check the top of the cake for spring back or clean toothpick.
- If the center isn't quite done, turn off the oven and allow the cake to sit another 10 minutes until done. Do not over cook.
- When serving, drizzle with melted chocolate and/ or peanut butter for garnish.
- Makes about 8 blondies.
More from my site
- Summer Corn Chowder with Spicy Croutons
- Homemade Brown Sugar – 2 ingredients – 5 minutes