Brown Sugar Blondies

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.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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