Ultra-delicious blondies are dense with flavor and a rich spiciness. They’re simple to make and keep well for at least a week tightly covered, but they rarely last that long! Moist, chewy and so pretty to look at, too. They’re also good for a dessert tray with a variety of treats; just cut them into bite-sized pieces and serve them in mini-muffin cups.
Here are a few other of my favorite chocolate desserts:
Spiced Blondies with Chocolate Drizzle
Prep
Cook
Total
Yield 12 servings
Richly spiced and drizzled with chocolate, these vegan blondies are delicious!
Ingredients
- 1 1/2 cups white flour
- 1/2 cup whole wheat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine salt
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- 1/4 cup raw cashews (soaked in water for at least 2 hours)
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 tablespoons tapioca starch
- 1/4 cup unsweetened plant milk
- 2 teaspoons vanilla extract
- 1/2 cup grapeseed oil
- 1 ounce vegan dark chocolate (chocolate chips OK)
Instructions
This recipe requires that you soak the cashews for at least 2 hours before using them. I've found that soaking them for 12 hours yields the best result, but 2 hours is the minimum soaking time to get them creamy.
Drain the soaked cashews, add them to a blender with 1/4 cup water. Blend until no lumps remain. Scrape them into a large bowl and add the sugars, plant milk, vanilla, oil and mix with a fork until completely mixed and smooth. Mix the dry ingredients in a bowl and stir to combine. Add the dry ingredients to the wet and stir just until the dry ingredients are not visible.
Scrape the mixture into an 8" x 8" square baking pan lined with parchment paper (let a few inches of paper hang over the edges). Bake for 28 minutes. Let the blondies cool in the pan. When they are completely cool, lift them out gently by the parchment paper and peel off the parchment paper carefully. Put them on a baking rack or large cutting board. With a very sharp thin knife, cut the blondies into squares approximately 1 1/2" x 1 1/2". Separate them slightly so they are not touching.
Heat the chocolate in a small pan or microwave just until melted. Drizzle the chocolate with a spoon over the blondies and let the chocolate set before serving.
Courses dessert
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