Chewy Salted Vegan Blondies
Chewy almost toffee-like blondies that will make your house smell heavenly!
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 9x9 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.