I also did vegan Blondies.
Ingredients
6 oz container vanilla soy yogurt, OR 3/4 cup soy milk with 1 tsp of apple cider vinegar*
1/4 cup + 2 tablespoons canola oil
1 cup + 2 tablespoons sugar
1 tablespoon vanilla
2 tablespoons molasses
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegan chocolate chips
optional: 1/2 cup walnut or pecan pieces
optional: 1/4 cup flaked coconut
Directions
Preheat oven to 350 and line an 8x9 brownie pan with parchment paper and set aside (or spray w/ non stick cooking spray, or do whatever you usually do for non-sticky baking). Prepare the soy milk, if using that option.*
In a medium bowl, sift together flour, baking soda and salt.
In a large bowl combine yogurt (or curdled soy milk), oil, vanilla and molasses Add the sugar and whisk until well combined (about 30 seconds).
In batches, fold the dry ingredients into the wet, slowly, whisking as you go. Fold in chocolate chips, nuts, and/or coconut.
Pour batter into the prepared pan, and smooth with a spatula. Bake for 30-35 minutes, or until top is firm and brown.
Let cool completely before serving.
*IF you do not have the soy yogurt, you can use this substitution: pour 3/4 cup of soy milk into a small dish.
Add one tsp of apple cider vinegar and mix gently.
Allow to sit for at least one minute. The mixture will curdle and thicken: this is what you want.
Using this substitution results in slightly more cake-like blondies. I think that adding 1 or 2 teaspoons of ground flax seeds might help to make them denser and chewier, but I haven't field tested that yet. If you try it, let me know how it goes!
2 comments:
I didn't have any white flour, so I used what I had, a combo of whole wheat flour and whole grain pastry flour and between that and the black strap molasses my dessert was more of a dirty blondie. I studded it with toasted coconut, walnuts and semi-sweet mini chips and the chocolate made it taste kinda like a brownie. In lieu of vanilla yogurt, I curdled my almond milk and added 2 tsps. of ground flax seeds. My cake loving boyfriend said that indeed, the texture was chewier and denser than cakey. Also, I couldn't help but think that the whole dessert had a baking soda-y bite not unlike the subtle flavor present in wacky cake.
It was delicious! But, I'm not sure I made the same treat as you at all.
I have come to love the baking soda/faintly salty flavor of many vegan baked goods. It makes me feel like I live by the sea.
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