When I finished off the brownies , I decided they weren’t enough. I needed to make the other brownie: The Blondie. Now I know what you’re thinking that they aren’t the same thing. Well, I’m here to tell you that they are. Aside from a couple of ingredient switches, these are the same thing. Just Blonde. And cakey. And awesome.
So seeing as I had just made the brownies, I had enough of everything to make brownie’s sister.
Anyway, you follow the same procedure; preheat your oven to 325 degrees F, mix your wet ingredients in one bowl and then sift your dry together in another, then throw it all into a large mixing bowl to have a party.
You want to mix everything together but just enough to get it mixed. Don’t over mix it because that makes for a stiff blondie and nobody wants that.
Next, gently fold in your chocolate chips and pour everything into your prepared 8×8 pan and slide them suckers into the oven for about 30 minutes. Now during these 30 minutes you could clean up your kitchen, catch up on your Facebook, ahem, read my blog… Do anything you want. When these are a golden brown on top you’ll know it’s time. Pull them out of the oven and let them cool in the pan for another 30 minutes. Afterwards, please proceed to slice them and shove them in your face. They go nice with a nice glass of chilled almond milk or maybe a coffee or tea. Whatever tickles your fancy.
*Full recipe can be found in Vegan Cookies Invade Your Cookie Jar– Isa Chandra Moskowitz and Terry Hope Romero. If you don’t have this book, you should probably get it. You won’t regret it, I know I didn’t.