These can well be my new favorite sweet treat – the batter itself bakes into a fudgy center and caramelized edges, and the occasional bite into super-dark chocolate balances out the sugary experience.
I use white whole wheat flour all the time now that it’s finally available here, and it works very nicely in heavier baked goods like cookies. Maybe because of all the sugar and a touch of vinegar, these blondies don’t taste whole-wheaty at all, quite the opposite – not that whole-wheaty is necessarily a bad thing, just not what I usually aim at when making dessert. Peanut butter is just a slight side note in the taste – I am not a huge fan of sweet peanutty things, but here it adds a little something important. These were good right after baking and excellent straight from the fridge later on.
The Dry:
- 2 and 1/2 dl white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
The Wet:
- 3/4 dl coconut oil
- 2 tablespoons peanut butter
- 2 dl whole cane sugar
- 3 teaspoons vanilla extract
- 1 tablespoon brown rice vinegar
The Egg-Replacer:
- 2 tablespoons gram (chick pea) flour
- 3 tablespoons soy milk
The Chocolate:
- a handful of chopped dark chocolate, 85%
First I preheated the oven to 175 degrees Celsius, chopped the chocolate, and sprayed a glass baking pan with a bit of olive oil. I used a small, 15 X 20 cm baking pan, and the result was fudgy and kind of sticky in the center. Very delicious, but a larger pan would yield more of the caramelized edges that were probably my favorite part of this dessert.
To make the batter, I first mixed the wet, the dry, and the egg-replacer ingredients in separate bowls. The chickpea flour is a bit lumpy so it’s important to mix well. Now, I combined everything and stirred with a fork just so that there were no dry lumps visible. I folded in the chocolate, poured the batter in the pan, and baked for 25 minutes. For the last 5 minutes I covered the pan to prevent too much browning – it might be wise to check after the first 15 minutes and cover when necessary.
16 Comments
These blonides are made from a lot of my favourite ingredients: whole wheat flour, coconut oil, and of course chocolate. Sounds very delicious!
look yummy! though i think i’ll add extra PB to mine! :)
Nora – that’s exactly why I mentioned that my batch wasn’t very peanutbuttery, so you PB-lovers would know to add more!
Yum! That looks and sounds so good. Like Mihl says, I’m glad it has ww flour and coconut oil too :)
Thank you for the recipe! I am a big blondie fan.
oh my gosh! these are a great idea! love them!
Those look and sound delicious! I wonder how they’d be if I used almond or hazelnut butter instead of peanut (I’m not much of a peanut person myself).
YUM!
Too bad I don’t have half the ingredients to make them :(
Thanks for the comments!
Angela – I bet almond or hazelnut butter would work very well, no doubt about it.
Kay – you could use substitutes for some of the ingredients – another oil/vinegar/sugar, and corn starch instead of gram for example. But I know, it’s kind of annoying to read a recipe with unavailable ingredients!
This looks divine! I’ve only recently become a vegan and have yet to do any vegan baking. This sure will be the very first vegan thing I’ll bake. Can you let me know what brand of chocolate you used in this recipe or in general?
Lynn – thanks! I’m sure you’ll find vegan baking fun and easy, although you might need to familiarize yourself with some new ingredients.
I think I used an organic brand of chocolate called Vivani in these blondies, very recommendable if you can find it. Sometimes I get Lindt chocolate from the nearest supermarket, and for baking it’s quite okay too.
This receipe is just GREAT. Back to childhood. A real pleasure to cook it, taste it, and relax.
I love these ingredient choices!
Hi, I look forward to making these, too.
Pardon my ignorance, but can you please let me know why one would choose white vs brown whole wheat flour? Is it just appearance or also taste or nutrition, etc?
Thanks!
William – Actually I just learned that I’ve mistakenly thought that the flour I use is white whole wheat, but actually it is whole wheat pastry flour. I use a fine whole wheat flour, and white whole wheat is a completely different thing – made of a white wheat variety, and I guess it is used for a lighter colored end product as you wrote.
I’m so sorry about the confusion, flours are very tricky to translate! White whole wheat isn’t even available in Finland, and I should definitely edit my posts to reflect this new information.
Hi, Anni.
Thanks for clarifying…I’ve seen some recipes that contain both white and regular whole wheat flours, and I guess I’ll ask those chefs next time why, as I always assumed regular wholewheat it was healthiest, too!
William