Chewy Vegan Blondies

So I know this might not be everyone’s cup of tea since it is quite an indulgent and sweet dessert, but I thought I’d post it anyway for the folks that do enjoy it. First time I had a blondie was at my workplace and I could not believe how sweet they were. I couldn’t even understand how people ate them. Turns out that recipe was just not that great, because although blondies are really sweet, when you have a proper one, they’re pretty addictive. Even more than brownies. Yeah, I said it. Now I hadn’t had one in years, so I recently set out to make the perfect chewy vegan blondies.

The first batch I made was a greasy mess. It came out of the oven practically the same way it went in. Basically, it was mouthfuls of blondie batter. Which doesn’t sound bad, but trust me, it was. It was way too sweet and there was a coating of oil all around it. Safe to say test #1 was a fail. But then, I tried making a batch with some chickpea flour in it. Yes, chickpea flour. Again. Now, if you saw the banana bread post, you know my love for the stuff. Well that love just keeps on growing. It completely changed the results of the recipe to exactly what I was looking for. Eureka.

What makes these chewy salted vegan blondies so good

After adjusting all the other ingredients (especially the sugar) to accommodate the chickpea flour in the recipe, it was pretty much what I imagined a blondie to be. It just needed that salt on top to contrast the sweetness and voilà. It’s chewy, fudgy, decadent, has a nice crisp top and edges to it and you only feel like you need to chug a glass of milk after eating two pieces not just one. Although I have a solid sweet tooth so I can only speak for myself. But if you’re like me, you’ll probably enjoy these.

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!

Chewy Salted Vegan Blondies

Tatyana

Chewy almost toffee-like blondies that will make your house smell heavenly!

5 from 1 vote

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Course Dessert

Total Time 35 minutes mins

Servings 16

Ingredients

  

• 300 g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 40 g plant based milk, room temperature
• 300 g dark brown sugar
• 35 g chickpea flour
• 50 g water, lukewarm
• 2 tsp vanilla extract
• 160 g refined coconut oil, melted
• coarse salt

Instructions

 

• Preheat your oven to 180°C or 350°F and grease and line a 9×9 pan with parchment paper. Leave some overhang to make it easier to pull it out once it’s baked.
• Whisk together the flour, baking powder, baking soda and salt and set aside.
• In a separate bowl, whisk together the milk, sugar, chickpea flour, water and vanilla until completely smooth. If you see a few tiny lumps of chickpea flour that’s normal.
• Add the coconut oil and whisk until it’s glossy and smooth.
• Add the dry ingredients into the wet and combine. The batter will be fairly thick.
• Place it in the pan and spread it out evenly with a spatula or the back of a spoon.
• Sprinkle the top liberally with some coarse salt and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few minutes before placing it on a wire rack to cool completely.

Notes

• *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
• I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
• You can add any nuts or chocolate chips you’d like to the batter after adding the flour.
• I like the deep flavour that dark brown sugar gives these blondies but you can use whatever brown sugar you have.
• I specify the liquids be at least room temperature so that they don’t solidify the coconut oil.
• If the top browns too quickly, you can cover it loosely with aluminium foil and continue baking.
• For extra fudgy and chewy blondies, store them in the fridge once they’ve cooled.