I know many of you already love my vegan brownie recipe. Well, so do I. It took me years to develop to get it where it is today. So, I knew it would make a great base for a vegan blondie recipe.
Blondies are oozy caramel-y tray bake cakes. They are brownies’ little sister since they are made using the same style of cake mix, but as the name suggests, blondies are blonde, and brownies are brown.
Blondies, much like their brownie counterpart, are rich and deep in flavour. They have a subtle vanilla taste with a rich caramel depth. The blondie recipe I have created here also has a salted note, aided by the amazing white miso.
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Servings: pieces
Equipment:
Ingredients:
Miso Caramel
- 50 g White miso
- 90 g Brown sugar
- 60 g Full Fat Coconut Milk the solid bit at the top of the can
- 1/2 tsp Salt
Blondie Wet Ingredients
- 1 tsp Vanilla bean paste
- 50 g Maple syrup
- 40 g Vegan butter
- 180 g Peanut butter
'Egg' Mix
- 9 Tbsp Aquafaba
- 120 g Golden caster sugar
Dry Ingredients
- 150 g Gluten-free self-raising flour I use Doves
Extra
- 100 g Vegan white chocolate chips
- 50 g Macadamia nuts
Instructions:
- Mix all the caramel ingredients in a saucepan, except the salt, and place on a medium-high heat. Melt together gradually and then simmer for about 8 minutes until slightly thickened. Take off the heat and mix in the salt, it will continue to thicken as it cools.
- Beat together all the blondie melting ingredients, except the peanut butter. Place in a heatproof bowl above a saucepan of boiling water and slowly melt the ingredients together. Take off the heat, mix in the peanut butter and set aside to cool
- Sieve the flour into a large mixing bowl and set aside with the sieve for later
- Preheat oven to 160C fan/180C conventional
- Now start whisking the chickpea water using a mixer (or electric hand whisk) for about 10 minutes, until you start to see stiff peaks forming (as if you were making meringue). Test that the mix is semi-solid and won't fall on your head if you tip it upside down!
- Once stiff, start whisking in the sugar one spoonful at a time so that it slowly incorporates and maintains its firmness. It should end up looking shiny and stiff.
- Fold the beated peanut butter mix into the chickpea water foam using a large metal spoon. Make sure you don't beat any of the air out! What you should end up with is a mousse like substance.
- Re-sieve the flour into the mousse, add in the salt, and fold this in until it’s just about incorporated.
- Fold in the macadamia nuts and white choc chips
- Pour the mix into a greaseproof paper-lined tin and carefully push the mix so it fills the whole tin evenly
- Bake in the oven for 25 minutes. Check that there is a crisp layer on the top of the blondie and that it only wobbles slightly. If not, put it back in for another 5/10 minutes. You can put foil over the top to make sure it doesn't burn.
- Let it cool down/scoff it down as soon as it's cool enough to eat…maybe add vegan custard for extra yumminess!
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