Blondies are really the unsung heroes of the dessert world. Their brownie cousins get all the glory but blondies look and taste amazing, are easy to make, serve as a great base for variations, and are surprisingly healthy to boot (for a dessert). This walnut chocolate-chip blondie comes together in just 15 minutes plus bake time. Serve a la mode with vegan ice cream for a truly decadent treat or with coffee for a special breakfast.
1/2 c firm silken tofu
1/4 c almond milk
1/3 c extra virgin olive oil
1/4 c brown sugar, loosely packed
1/4 c sugar
1 1/2 c white whole wheat flour
1/2 t baking soda
1/4 t baking powder
1/4 t salt
3/4 c mini chocolate chips
3/4 c walnuts, finely chopped
Preheat oven to 350 and grease an 8×8 pan with a little oil and a paper towel.
Puree together the tofu, almond milk and olive oil until no lumps remain. I use an immersion blender in my Kitchen Aid bowl but you can also use a regular blender and then transfer to the mixer bowl for the next step.
Add in sugars.
Add in baking powder, baking soda, and salt.
Stir in flour 1/2 c at a time until smooth.
Stir in chocolate chips and walnuts.
Spread into pan and put in oven. Lower temperature to 325. Bake 27 minutes or until edges are lightly golden brown. Do not over bake! Enjoy warm or cold.
How do you like your blondies?