So I have a half pack of silken tofu left over from the chocolate cheesecake recipe – what to do with it? I could have made brownies with silken tofu, but I’m all out of ‘safe’ cocoa powder and will have to go on a mission to get some. So, in the meantime I opted to make some Blondies instead. I’ve never come across one before, but basically it’s a brownie with no chocolate, flavoured with brown sugar rather than cocoa. This adaptation of a Vegan Cookies Invade The Cookie Jar recipe works superbly well, producing a fudgy soft interior with a slightly crisp top, and no-one would ever guess that you’ve used tofu (which can, after all, put some people off!). The girls loved this with ‘ice cream’ for pudding 😀
I reckon these could easily be jazzed up – any ideas for jazzy Blondies?
Brown Sugar Blondies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes a 9 inch/23 cm square baking trays worth!
- 90g silken tofu
- 1/4 cup oat milk
- 1/3 cup sunflower oil
- 3/4 cup soft brown sugar (preferably dark brown)
- 1/4 cup demarara sugar
- 1 capful of vanilla extract
- 1 1/2 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/2 tsp salt
– Preheat the oven to 160 degrees Centigrade/Gas Mark 3
– Line a small square baking tray with parchment.
– In a food processor, pulse the tofu, oat milk and oil until smooth. Pour into a bowl.
– Stir the sugars into the tofu mix and set aside for at least 20 minutes for the sugars to dissolve.
– Stir in the vanilla.
– Sift in the flour, bicarb, baking powder and salt. Stir gently to form a thick smooth dough.
– Pour into the pan and smooth out the top.
– Bake for 25-30 minutes, until the Blondies are very lightly browned around the edges.
– Cool completely before cutting into squares.
– Warm in a microwave for 20 seconds if like, and serve with ‘ice cream’ and berries.