{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

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!

38 Responses to “{Vegan} Brown Sugar Blondies”

  1. Tanis says:

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

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

  3. Laure says:

    They look amazing … !!

  4. Lisa C. says:

    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. Rana says:

    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.

  6. Skye says:

    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. Linda says:

    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. Rana says:

    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. Lizzie says:

    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. Carol says:

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

  11. Denise says:

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

  12. anna says:

    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!

  13. […] post can be found at: http://www.cheekykitchen.com/2012/02/vegan-brown-sugar-blondies.html Share this:Like this:LikeBe the first to like this post.   Leave a […]

  14. Rana says:

    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. Rana says:

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

  17. Rana says:

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

  18. Rana says:

    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

  19. […] – Brown Sugar Blondies from the Cheeky Kitchen […]

  20. Morgan says:

    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!

  21. Uriah says:

    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.

  22. […] cacao nib blondies, based on this recipe from cheekykitchen.com. Share this:TwitterPinterestLike this:LikeBe the first to like this. This […]

  23. Linda Berain says:

    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.

  24. […] 25. {Vegan} Brown Sugar Blondies […]

  25. Kenna says:

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

  26. Kristin says:

    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. Marie says:

    So…Freaking…AWESOME!!!

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  32. Amy says:

    This looks AMAZING!!
    Im dairy and gluten free and I was just wondering if this is or can be made gluten free?
    If so how?

    Thanks!
    Can’t wait to try this!

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