My mom is famous (okay, maybe just in our little circle) for her blonde brownies. She’s made them for every party, bake sale, and celebration as far back as I can remember. One friend even strongly suggested she package and sell them. Yes, they are that good. So of course I had to put my vegan spin on them and make them my own!
She’d never – ever – share her recipe. Don’t even ask. But I’m sharing mine, the vegan version, so you can make and enjoy and devour and love them just like our family and friends always do. And they are as close to her original blondies as you’re going to get. So there.
Vegan Blonde Brownies
– 4 TB. ground flax meal
– 6 TB. water
– 3/4 c. vegan margarine, melted (I use Earth Balance)
– 1 lb. coconut sugar
– 1 TB. vanilla
– 2 3/4 c. flour (I use white whole wheat but you can use all purpose)
– 1 TB. baking powder
– 8 oz. vegan chocolate chips
– walnuts (optional)
Preheat oven to 350 degrees.
In a small bowl, whisk flax meal and water. Set aside to thicken for 10 minutes.
Line 8 in. x 12 in. baking pan (I use my glass “lasagna pan”) with parchment paper and set aside.
In a large bowl, mix melted margarine and coconut sugar. Slowly add thickened flax mixture and stir well. Add vanilla.
In a separate bowl, mix flour and baking powder together.
Slowly stir flour mixture, about a half of a cup at a time, into the sugar mixture.
At this point, your batter will be very (very) thick. Don’t worry – that’s how it’s supposed to be. It’ll seem more like a dough than a batter. This is when I usually ditch the spoon and start mixing with my hands.
Fold in chocolate chips (and walnuts if using). Press brownie mix into your parchment-lined baking dish and press to smooth the top and edges.
Bake for 30-40 minutes or until golden brown.
Let brownies cool completely in pan, then lift them out with the parchment paper.
Cut into small squares, serve, and enjoy!