Since I found a great new way to make chocolate chip cookies recently, I thought I would translate the recipe into a Chocolate Chip Blondie. I was happy with how these came out. Probably a little too happy actually! I was also stoked that I didn’t overbake them because that is a bad habit of mine. For some reason I constantly overbake brownies and blondies. But not this time! If anything these were underdone but I like them gooey so no harm done. In fact my BF and I liked these so much that we ate 2/3 before they were even cool. That’s because these are so amazing when still warm: soft and gooey in the inside with a sugary crackle crust on top. Yum!
Chocolate Chip Blondies
Ingredients:¼ cup shortening
¼ cup vegan margarine
1 cup brown sugar, packed
3 tbls water + 1 tbls ground flax seed (or other egg replacer for one egg)
1 tsp vanilla extract
1 cup white flour
½ tsp baking powder
Pinch of salt
½ cup or more non-dairy chocolate chips
Directions:Preheat oven to 350 degrees F
In a large bowl, melt shortening and margarine in the microwave. The shortening takes longer to melt so you may want to give it a head start. When melted, add sugar, flax egg, and vanilla extract. Mix well. Add flour, baking soda, and salt and mix. The mixture will be fairly thick. Stir in chocolate chips.
Line a 9 x 9 inch baking dish with parchment paper and spray with oil. Spread batter evenly in the pan.
Bake for about 25 minutes, or until toothpick inserted in center comes out clean.