Blondies, brownies--brownies, blondies…I’m not fussy, I’ll happily dig into either! I’m sure many of you would, too. Right? Riiiight? I thought so…but today we’re talking blondies! Vegan Blondies, to be exact.
My husband bought me this super popular vegan cookbook last weekend. It’s full of great sounding recipes! One in particular caught my eye right away. For--you guessed it--vegan raspberry chocolate chip blondies. Since I’ve been sick for over a month, yes--over a month, I decided that would be a good and easy place to start cooking again. My two favorite pastimes while sick were sleeping and doing absolutely nothing on the sofa. Thankfully I have an understanding family. I think while I was sick, that the only thing I “cooked” was canned soup. And tea, haha! I also completely lost my voice for about two weeks. I could only whisper, and I wasn’t even supposed to do that. Do you know how hard it is to yell at kids when you can’t even talk? It’s very difficult, and they know it. ;)
But I digress! The blondies, which, by the way--spellchecker thinks I should capitalize. But it doesn’t want me to capitalize brownies. Hmmm, not fair to the brownies, in my opinion. I’m an equal opportunity capitalizer. All or none, I say.
I bought the few things I needed for the recipe, and then looked it up online. I wanted to see if the author had posted it already, so I could just link back to it instead of posting the whole thing. I didn’t find that. What I did find, though, were mixed reviews. Sigh. Some said too cakey, which as you know, for the perfect blondies or brownies, isn’t right. You want chewy and gooey. Some said the cooking times were wrong, too. I didn’t want to risk it and waste ingredients, so I decided to find another recipe for blondies and dress them up with the raspberry and chocolate myself.
I went right to King Arthur Flour. I feel like their stuff is tried and true. They never steer me wrong! I used this recipe and veganized it--very easy to do. Then I added the raspberry and chocolate to it. You don’t have to make them vegan if you don’t want--just use eggs and butter. My egg substitute of choice this time was 1/4 cup of coconut milk in place of each egg.
Raspberry Chocolate Chip Blondies
2/3 cup Earth Balance Sticks, melted
scant 2 cups brown sugar, light or dark
scant 1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon white vinegar
3/4 cups coconut milk
2 teaspoons vanilla
2 1/2 teaspoons baking powder
2 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cups chocolate chips (divided into 1/2 and 1/4 cups)
1 cup seedless raspberry preserves
kosher salt, for sprinkling over the top
pecan halves, optional
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Combine the melted Earth Balance, sugars, salt, and vinegar, and stir well.
Add the coconut milk, vanilla, and baking powder, mix well again. Stir in the flour, mixing thoroughly, then the 1/2 cup chocolate chips.
Set aside 1 cup of the batter.
Spread the rest of the batter into the greased pan--a rubber spatula makes this easier, or slightly wet hands.
You can soften the preserves in the microwave for a few seconds if you wish, but I didn't see the need to. Just drop it in dollops around the pan and carefully spread to within an inch or so of the edges.
Take the 1 cup of batter you've set aside, and drop that in dollops, about a tbsp at a time, around the pan. Don't spread it out, you're going for a cobbler-ish type look.
Sprinkle the remaining 1/4 cup chocolate chips over the top, and if you're using the pecans, gently press those in over the top.
Sprinkle the entire pan with a bit of kosher salt--this helps offset the sweetness.
Bake for about 38 minutes. The top should be golden brown and sort of shiny, and the center just barely cooked through. A knife inserted in the center (in a spot where you've got a dollop of blondie batter) should be damp but not raw.
Resist the urge to over bake, or you'll have dry, rock hard blondies--and oh, what a waste that would be! You want them still sort of chewy and gooey in the center.
Will I make these again?
- Hell, yes! They’re everything I want in a blondie. Chewy, gooey, a bit of chocolate and salt, and some crunchy nuts on top, too.
- They’re even better the next day. Of course, a warm blondie straight out of the pan is great, too--but the flavors really developed overnight.
Sorry about my absence and lack of posting lately! I’m feeling better everyday and actually have recipes in a queue to get posted here--just a few yet, but still, a step in the right direction. Thanks for sticking with me!
Stacks of blondie goodness…