Shameless. What I’m about to do to you is completely shameless.
Because, you see. I have no agenda. But in about three seconds and a series of nine photos, I might convert you to veganism.
For starters, I’m not 100% vegan yet. I ate a Cheez-It the other day and sneaked a bite (and by bite, I mean four slices) of banana bread the other day. So, let’s get that straight right off.
But, I tell you what. This whole vegan eating thang is working.
I’ve lost 5 pounds. It’s strange, too. I wake up every morning after eating mounds of decadent food. Hummus and veggies and grilled eggplant and portabella fajitas and creamy pasta, and place my hand on my stomach. It doesn’t feel bloated. I don’t get that post-indulgence guilt. My cravings in general are subsiding. I took one look at a chocolate heart today and tossed it in the trash because it sounded so unappetizing compared to leftover fajita veggies. Yes, you read that right. Veggies over chocolate. This, I believe, is my body finding it’s peace. This is my liver and marrow and intestinals saying, “thank you. You’re figuring us out and treating us right.”
To which I say, of course, “awww, guys. You know I love your guts.”
Now it’s your turn to love my guts, because I’m thisclose to showing you how fantastically fun vegan eating is becoming. For one thing. Chocolate. Amen.
For another thing, chocolate in a brown sugar batter. This is happening.
The batter isn’t weird or anything. It tastes like rock awesome non-vegan batter. Except for the tiny little fact that you can actually TASTE it because there’s no chance of salmonella, since there are no eggs in this batter. Can I get a fist bump for raw batter sneaking? Bump.
We sprinkled the top of ours with sprinkles. Because my teenager is still dubious about the whole “eating vegan” thing. This recipe may have put that baby to bed.
Take note however! Some sprinkles do contain gelatin, or food colorings made from bugs and stuff. This is what Yahoo! Answers tells me. So, if you’re not the sort of vegan that picks at a handful of Cheez-It’s from time to time, you’re really going to want to read those ingredients labels on your sprinkles to ensure proper veganage.
Now, the part I’ve been waiting for. The part where we go from “wow cool recipe” to “good holy mother of blondies.”
This is the part where we slice the hot blondies. And serve them.
That right there is a drowning of Original Silk Soymilk. It’s the sort you buy in the refrigerated section of the grocery store, not the sort that can be stored on the shelf. It’s so good, we take soy milk baths in it twice daily. With our mouths.
Also, our blondies bathe in it. Right before we fork them in our mouths.
Good holy mother of blondies.
Come join us on the Cheez-It sneaking, banana bread slicing, blondie devouring vegan dark side. It’s mighty splendid over here.
- ⅓ cup Earth Balance OR coconut oil, softened
- 6 ounces coconut milk or Silk soy yogurt
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon Mexican vanilla
- ½ teaspoon Mapeline maple-flavored extract (if you can't find mapeline, just omit this)
- 2 cups white flour, spelt flour, or whole wheat pastry flour
- 8 ounces dairy-free chocolate chips
- In a metal stand mixer, beat together the Earth Balance, yogurt, and brown sugar until very well mixed. Add the baking powder, salt, vanilla, and Mapeline.
- Mix in the flour just until mixed, add the chocolate chips, press into a lightly greased 9x9 baking dish, top with sprinkles, then bake at 350 degrees for 30-35 minutes, or until the edges of light golden brown.
- Serve hot slices in bowls with Original Silk soymilk poured over the top of the blondie. Grab a spoon and enjoy!