Chocolate Chip Blondies

Recipes | May 28, 2016 | By

blondies2

These are probably my second favorite baked good.  My first favorite are brownies.  Now I know what you’re thinking….”your first recipe isn’t your favorite?”.  Yes, but these are really freakin delicious so just go with me.  They are gooey, caramel-ish and chewy bars flecked with chocolate.  Eat them still warm or warm them up and top em off with some coconut cookie dough ice cream for a real decadent as fuck treat.  Bring these to a BBQ to impress your friends and feel like a total bomb ass vegan.   Now go make them and remember….be excellent to each other and to yourself.  XOXO

Chocolate Chip Blondies
Serves 12
Gooey and fudgy caramel bars bursting with chocolate chips
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Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Prep Time
10 min
Cook Time
26 min
Total Time
36 min
398 calories
56 g
7 g
16 g
6 g
7 g
118 g
145 g
16 g
2 g
9 g
Nutrition Facts
Serving Size
118g
Servings
12
Amount Per Serving
Calories 398
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 7g
34%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 7mg
2%
Sodium 145mg
6%
Total Carbohydrates 56g
19%
Dietary Fiber 2g
8%
Sugars 16g
Protein 6g
Vitamin A
10%
Vitamin C
0%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 Tbsp vegan margarine ( I use Earth Balance), melted
  2. 6 Tbsp plain yogurt ( I use So Delicious coconut) add a small amount of water to thin it out, must be slightly runny
  3. 1 cup organic sucanat
  4. 2/3 c organic evaporated cane juice (sugar)
  5. 2 tsp vanilla
  6. 2 flax eggs (2 tsp seeds ground with 6 Tbsp water)
  7. 4 Tbsp extra water
  8. 2 cups flour
  9. 2 pinches sea salt (about 1/4-1/2 tsp)
  10. 2 cups vegan chocolate chips
  11. ***for GLUTEN FREE blondies use 1 3/4c white rice flour, 1/4c tapioca starch, 1/2tsp xanthan gum for the dry mix and add 3-4 more Tbsp water to the wet. You want the batter to be a little runnier than the wheaty version.
Instructions
  1. Cream the wet ingredients( sugars, melted margarine, yogurt, vanilla and flax eggs) in a standing mixer, or use a hand mixer and large mixing bowl, until it just barely looks dark like caramel.
  2. Combine all the dry ingredients (flours, chocolate chips, salt) in a large mixing bowl. (GF dry mix would be rice flour, tapioca starch, xanthan gum, salt, and chocolate chips)
  3. Add the dry mixture to the wet one and mix until well combined.
  4. Oil a 9X13 inch baking pan with baking spray or coconut oil (whatever oil you desire) and pour batter into pan.
  5. Bake at 350 degrees for 26-30 minutes. Test with a fork or knife, if caramel batter comes out and it still seems goopy, bake for 5 more minutes.
  6. Let cool for 15-30 minutes before cutting.
beta
calories
398
fat
16g
protein
6g
carbs
56g
more
Vegan Sarah http://vegansarah.com/
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Comments

  1. Leave a Reply

    Theresa "Sam" Houghton
    April 21, 2017

    Made these today with homemade brown rice flour and a peanut butter/almond butter blend in place of the Earth Balance. They’re baking now, and I’m already having bakery flashbacks. This was my second favorite treat of yours — next to the s’more’s bars. Thank you so much for sharing the recipe!

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