by Holladay Allen
Native Foods Cafe
I forgot how delicious blondies are… you know, the brownies without the cocoa. So I am grateful for National “Blonde Brownie” Day to remind me of what I’ve been missing (today is that day btw). Instead of cocoa, a large amount of brown sugar is used in blondies… which creates a light golden color, and pretty sweet treat… and just a warning… a very sweet treat for those who like mild sweetness in their desserts. This recipe is great though, so feel free to decrease the sugar if you must… and the batter is pretty much the best cookie dough stuff I’ve ever had. So let's do this. I mildly adapted this recipe from Vegan Piggy.
Blonde Brownies with Chocolate Chips
6 oz container vanilla vegan yogurt
¼ cup + 2 TBSP canola oil
1 cup 2 TBSP sugar
1 TBSP vanilla
1 ¼ cups flour
¾ tsp baking soda
½ tsp salt
¾ cup chocolate chips
Preheat oven to 350 and grease an 8x8 pan.
In a medium bowl, sift together flour, baking soda and salt.
In a large bowl combine yogurt, oil, & vanilla. Mix thouroughy. Add the sugar and mix until well combined (about 30 seconds).
Slowly add the dry ingredients into the wet, slowly, stirring as you go. Fold in chocolate chips.
Pour batter into the pan, spread with a spoon or spatula.
Bake for 30-35 minutes until top is firm and brown.
Eat hot with ice cream or let cool completely before serving... either way, they are delicious!
Native Foods Cafe, vegan food, vegan restaurant, vegan blondie, vegan recipe