Blondies!!! Yes it gets the name from beautiful blondes just because it doesn’t have cocoa powder like regular brownies do. I have never made brownies and blondies from scratch so this was quite exciting. I know what are you thinking that I haven’t baked a simple brownie? It is weird, it was always on my to do list but never got around making some. So you can expect a brownie recipe soon! These blondies are more towards cakey side than fudgy with lots of cashews and chocolate chips.
I love cashews coated with dark chocolate so this combination is an ode to them. It is perfect with a tall glass of cold milk. Or a little warm blondie with a vanilla ice cream, drizzled with some chocolate sauce and topped with some more cashews and toasted coconut. Brownies and blondies are supposed to be chewy specially around edges so if you like yours to be less chewy than bake few minutes less.
Flax egg (1 tablespoon ground flaxmeal with 2 ½ tablespoons water) will not work in every recipe with egg but it works here. There are many other substitutes which are gaining popularity like Chia seeds and Aquafaba (leftover liquid from cooked chickpeas). I haven’t tried them yet but as I bake I will. But if you don’t want it to be vegan then stick with butter and regular eggs. Vegetable oil is used to keep it vegan but butter works equally well. You can also increase mixing by half a cup.
Adapted from King Arthur
- 180 grams/ 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 115 grams/ ½ cup Vegetable oil or 113 grams/ ½ cup/ 1 stick unsalted butter
- 250 grams/ 1 1/4 cups brown sugar
- 2 flax eggs (see note)/2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 175 grams/1 cup vegan or regular dark or bittersweet chocolate chips
- 75 grams/ 1/2 cup cashews, toasted and chopped
- 20 grams/ 1/4 cup coconut flakes, toasted
- Preheat oven to 350° F. Grease and flour a 9 inch by 9 inch pan, set aside. Sift flour, salt and baking powder, set aside.
- Mix oil and brown sugar with a whisk for a full minute, make sure it is smooth. If using butter melt it in small pot and add brown sugar, whisk until combined. Transfer to a bowl and let it cool for 5 minutes.
- Add flax egg or eggs and vanilla extract whisk until just combined. Add the sifted flour mix and whisk slowly. Fold in chocolate chips, cashews and coconut flakes.
- Pour mix into prepared pan, even it with spatula and bake for 25 minutes. Remove from oven and place on cooling rack. Cool for 30 minutes in pan.
Note: 1 flax egg is 1 tablespoon ground flaxmeal with 2 ½ tablespoons water, mix it and use in place of 1 egg.