{Vegan} Brown Sugar Blondies

Shameless. What I’m about to do to you is completely shameless.

Because, you see. I have no agenda. But in about three seconds and a series of nine photos, I might convert you to veganism.

For starters, I’m not 100% vegan yet. I ate a Cheez-It the other day and sneaked a bite (and by bite, I mean four slices) of banana bread the other day. So, let’s get that straight right off.

But, I tell you what. This whole vegan eating thang is working.

I’ve lost 5 pounds. It’s strange, too. I wake up every morning after eating mounds of decadent food. Hummus and veggies and grilled eggplant and portabella fajitas and creamy pasta, and place my hand on my stomach. It doesn’t feel bloated. I don’t get that post-indulgence guilt. My cravings in general are subsiding. I took one look at a chocolate heart today and tossed it in the trash because it sounded so unappetizing compared to leftover fajita veggies. Yes, you read that right. Veggies over chocolate.  This, I believe, is my body finding it’s peace. This is my liver and marrow and intestinals saying, “thank you. You’re figuring us out and treating us right.”

To which I say, of course, “awww, guys. You know I love your guts.”

Now it’s your turn to love my guts, because I’m thisclose to showing you how fantastically fun vegan eating is becoming. For one thing. Chocolate. Amen.

For another thing, chocolate in a brown sugar batter. This is happening.

The batter isn’t weird or anything. It tastes like rock awesome non-vegan batter. Except for the tiny little fact that you can actually TASTE it because there’s no chance of salmonella, since there are no eggs in this batter. Can I get a fist bump for raw batter sneaking? Bump.

We sprinkled the top of ours with sprinkles. Because my teenager is still dubious about the whole “eating vegan” thing. This recipe may have put that baby to bed.

Take note however! Some sprinkles do contain gelatin, or food colorings made from bugs and stuff. This is what Yahoo! Answers tells me. So, if you’re not the sort of vegan that picks at a handful of Cheez-It’s from time to time, you’re really going to want to read those ingredients labels on your sprinkles to ensure proper veganage.

Now, the part I’ve been waiting for. The part where we go from “wow cool recipe” to “good holy mother of blondies.”

This is the part where we slice the hot blondies. And serve them.

Like this….

That right there is a drowning of Original Silk Soymilk. It’s the sort you buy in the refrigerated section of the grocery store, not the sort that can be stored on the shelf. It’s so good, we take soy milk baths in it twice daily. With our mouths.

Also, our blondies bathe in it. Right before we fork them in our mouths.

Good holy mother of blondies.

Come join us on the Cheez-It sneaking, banana bread slicing, blondie devouring vegan dark side. It’s mighty splendid over here.

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{Vegan} Brown Sugar Blondies

Yield: 9 blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Who says healthy can't be fun? These gorgeous Brown Sugar Blondies are easy to whip up and bake like a charm. They come out with a crispy top, gooey center, and tons of insanely delicious brown sugar flavor. I added a kick of Mapeline, which is a maple extract that is way better than the usual maple extract. You can sometimes find it near the spices in grocery stores, though not all have it. I've found it at Walmart (when I can drag myself into the place), and happen upon it every now and then in the syrup section of some grocers. If you can't find it, feel free to leave the Mapeline out, but by all means, make this recipe regardless! We served our blondies in bowls, drenched in Silk soymilk and the kids couldn't get enough. And by kids, I mean me.

Ingredients:

1/3 cup Earth Balance OR coconut oil, softened
6 ounces coconut milk or Silk soy yogurt
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon Mexican vanilla
1/2 teaspoon Mapeline maple-flavored extract (if you can't find mapeline, just omit this)
2 cups white flour, spelt flour, or whole wheat pastry flour
8 ounces dairy-free chocolate chips
Sprinkles

Directions:

In a metal stand mixer, beat together the Earth Balance, yogurt, and brown sugar until very well mixed. Add the baking powder, salt, vanilla, and Mapeline. Mix in the flour just until mixed, add the chocolate chips, press into a lightly greased 9x9 baking dish, top with sprinkles, then bake at 350 degrees for 30-35 minutes, or until the edges of light golden brown.

Serve hot slices in bowls with Original Silk soymilk poured over the top of the blondie. Grab a spoon and enjoy!

Vegan, vegetarian

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37 Responses to “{Vegan} Brown Sugar Blondies”

  1. 1

    Tanis on February 16, 2012 at 10:15 pm Reply

    So do we get this recipe??? They look fantastically delicious!

    • Brooke replied: — February 16th, 2012 @ 11:15 pm

      It’s there now! Sorry! The HTML got wonky! XO

  2. 2

    Tessa @ Handle the Heat on February 16, 2012 at 11:02 pm Reply

    I agree with Tanis – I need this recipe!! Always love your posts, Brooke.

  3. 3

    Laure on February 17, 2012 at 5:15 am Reply

    They look amazing … !!

  4. 4

    Lisa C. on February 17, 2012 at 8:56 am Reply

    Hi Brooke,
    I’m fairly new to your site but look forward to seeing your recipes each day. I’ve recently been trying to be veganish. Not sure I’ll ever be 100% but I figure I’m eating healthier than I was. I made your Veggie Pot Pie soup this week and loved it. My husband has a lot of food allergies and a lot of your recipes work for him.

    One question… I notice that you use a lot of coconut milk/oil in recipes. I hate coconut. Does the milk/oil taste like coconut? Can I substitue it for soy or almond most of the time? Another oil?

    Thanks for always posting such great recipes. By the way… I tried the recipe at this site for Valentine’s Day and it was a big hit. http://glutenfreegoddess.blogspot.com/2007/04/veggie-lovers-shepherds-pie.html

    Lisa

  5. 5

    Rana on February 17, 2012 at 9:43 am Reply

    Holy moly! We’ve added many vegetarian meals to our menu and I have baked fom vegan recipes and websites. I’m more and more on-board with you. Thanks for keepin’ it real. I have four kids too (10 years to 1 year) and a man. I’m so excited to be presenting these meals and now TREATS to them that we can all feel good about. Eating them AND the day after. AND then there’s the big one about eating food, real food (like the old saying “that ain’t food, that’s what food eats” is WAY, way out of date). Thank you for sharing with us and I’m going to share with my family.

    • Brooke replied: — February 21st, 2012 @ 1:09 am

      So great! So great for us, our bodies, our families! Cheers!

  6. 6

    Skye on February 17, 2012 at 9:57 am Reply

    OMG!!! These look amazing. THANK YOU. Enjoy Life is my favorite brand of chocolate chips (I’m allergic to nuts) but where I live they only sell the teeny tiny kind- which are delicious, but now I’m dying for some of those chunks! I’m so jealous!

    p.s. I used to drink Silk but read some bad things about their ingredients and the company’s ethics. I switched to Edensoy Extra (I love the vanilla, but they also have plain)- Eden is a wonderful company and I truly think the soy milk tastes better! Just a thought. :)

  7. 7

    Linda on February 18, 2012 at 2:40 pm Reply

    We actually eat a vegetarian diet and like you feel much better for it. When we travel to our family’s home to visit and eat the way they do we have to eat super simply to get back in balance. We aren’t vegan, but I’m saving this blondie recipe. They look yummy:-)

  8. 8

    Rana on February 18, 2012 at 6:40 pm Reply

    I made a double batch of these this afternoon, one batch for my family and one for a baby shower I will attend tomorrow. The batter was divine – fist bump Brooke. The smell in the house while they were cooking was divine as well. I took them out of the oven just as I was leaving to go to a birthday party and I didn’t even want some of the cake offered because of the lingering smell reminding me of the goodness waiting at home. Upon arrival, I bathed and put the kids to bed and dug in to a piece of this. I did follow your lead and ate it in a saucer with milk and a fork. This is a keeper recipe for sure!

  9. 9

    Lizzie on February 19, 2012 at 12:56 am Reply

    I made these today, and I liked them, but they tasted and had the texture of chocolate muffins, not a blondie. : ( I was like ooh… cake. x0 Haha! Thanks for the post though!

  10. 10

    Carol on February 19, 2012 at 2:26 pm Reply

    Don’t think much about going vegan, but I guess I need to give it some thought. This looks delicious.

  11. 11

    Denise on February 20, 2012 at 1:14 pm Reply

    Cheers from a vegetarian, also former mormon. So happy to find your website. (via Esteban on facebook)

    • Brooke replied: — February 21st, 2012 @ 1:08 am

      Welcome, Denise! So nice to meet you!

  12. 12

    anna on February 20, 2012 at 10:16 pm Reply

    oooo these look SO GOOD! i’m so happy for you with your vegan diet and how it’s working! i’ve recently gone gluten and dairy free with similar feel good results…i might have to cheat and have flour for this though!

    • Brooke replied: — February 21st, 2012 @ 1:07 am

      Oh yes! You might have to cheat, indeed!

  13. Pingback: Vegan Brown Sugar Blondies « theboxexperiment

  14. 13

    Rana on February 25, 2012 at 7:37 pm Reply

    By the way, these do freeze nicely. I just took a batch out of the freezer and the texture and taste are very good.

  15. 14

    Rana on February 25, 2012 at 7:39 pm Reply

    These freeze well. I just took a batch out of the freezer and they had a good texture and taste. Thanks for the recipe.

  16. 15

    shelly (cookies and cups) on March 2, 2012 at 11:13 am Reply

    Oh wow, I have never even considered vegan until this very second.

  17. 16

    Rana on March 13, 2012 at 12:24 pm Reply

    I’m making these AGAIN using homemade chocolate pieces. Om nom nom nom

  18. 17

    Rana on March 21, 2012 at 4:42 pm Reply

    Me again! I wanted to let you know that I blogged about this recipe today, not sure of the the etiquette surrounding that, so thought I’d let you know. Here it is and let me know if you have any feedback for me. http://ranasfoodie.blogspot.ca/2012/03/vegan-brown-sugar-blondies.html

    • Brooke replied: — March 22nd, 2012 @ 11:28 pm

      Awwww. You sweetie! THANKS for the linky!! XO!

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  20. 18

    Morgan on April 27, 2012 at 6:25 pm Reply

    Hi Brooke,
    Today is my birthday and of course the restaurant we ate at had no vegan dessert options. So when we got home, I decided to make these brown sugar blondies. Wow. They are so yummy! The maple is such a great addition. I only had 6 oz. of chocolate chips but they are still super chocolatey! I disagree with the commenter who said they were more like cake. This dessert is definitely a keeper! Thank you for sharing it!

    • Brooke replied: — May 1st, 2012 @ 9:58 pm

      SQUEAL!!

  21. 19

    Uriah on December 4, 2012 at 7:35 pm Reply

    I found this recipe and about died. It looks so unbelievably amazing. I hadn’t found a chocolate or cocoa powder in the store that claimed to be allergen free, so this was right up my alley. I was on vacation for four days. For four days I baked. Night and day, I baked. I made blondie shaped bread. Blondie shaped dinner rolls were most popular with my mom. No matter what I tried, I simply could not get this right. I tried whole wheat flour and wound up with bricks. I tried scooping the flour and had very solid, yet fluffy, bread. I tried spooning the flour and had several variations of sweet, tasty dinner rolls. Coconut oil worked better consistency wise, but earth balance tasted better, but none of them were right. 5lbs of flour and many friends/relatives who won’t answer their phones for fear of more free baked goods being thrust upon them, I’ve washed my hands of blondies.

    But today, I made a discovery. Add in 1 cup instant (1 minute) outs to the recipe, increase the baking powder to 1.5 tsp, and 1-2 T of cinnamon, and it’s a phenomenal breakfast/dessert bread.

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  23. 20

    Linda Berain on August 7, 2013 at 4:33 pm Reply

    I made these tonight and thought the flavor was not great, I agree with another comment, maybe add some cinnamon or even nuts I would like, just seems like the texture is
    doughy, maybe make them in a bigger pan so they are thinner too.

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  25. 21

    Kenna on September 26, 2013 at 10:38 pm Reply

    I was wondering since some day it tastes like cakey, do you think applesauce would be a good alternative?

  26. 22

    Kristin on January 11, 2014 at 9:18 pm Reply

    I wish I made these with white flour. I got greedy with the health factor and made them too healthy with a whole wheat spelt flour.

  27. 23

    Marie on February 2, 2014 at 10:03 pm Reply

    So…Freaking…AWESOME!!!

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