As I was typing up this recipe, I kept wondering, "Why am I writing this recipe on my blog for the whole world to see." It’s not the most accurate recipe considering I couldn’t get it to work correctly, either time. And I’m not sure if it even turned out how it’s supposed to… But here we are writing a recipe anyways. So if you want the cookie texture, I suggest you make my mom’s Toll House Bar recipe. It’s also on my blog I think.) But if you do use this recipe and somehow get actual blondies from it, let me know how your amazing secrets! The original recipe that this is based off of is from Cook’s Illustrated, baking book.
Ingredients:
3/4 c flour
(2 tbsp) flour (if you want it to be more cookie dough like consistency)
1/2 tsp baking powder
Dash salt
3/4 c light brown sugar
6 tbsp vegan butter
1 vegan egg (I used Bob’s Red Mill Egg Replacer)
3/4 tsp vanilla
1/4 c vegan chocolate chips*
1/4 c vegan white chocolate chips*
1/4 c vegan sprinkles*
*The last three ingredients are optional. Typically with Blondies you add semi sweet chocolate chips, white chocolate chips, and pecans. But you can add whatever you want and add in whatever you like the best.
Directions (for chewier Blondies):
Heat the oven to 350 F
Line an 8x8 or 9x9 pan with aluminum foil or wax paper or nothing and grease it well
Mix the flour, baking powder, and salt in a bowl and set aside
In a separate bowl, mix the brown sugar and the melted vegan butter together
Add in the egg replacer and the vanilla to the wet ingredients, and mix until well combined
Add in the dry ingredients, but be careful not to over mix
Fold in the chocolate chips and sprinkles (or whatever goodies you’ve chosen for this dessert)
Spread it out into the pan, and bake for 20 - 25 minutes, or until the top is golden brown and firm to the touch