Blonde Brownies

Allergy Friendly + Gluten Free + Vegan

Makes:  8" x 8" pan of blonde brownies
Prep Time:  5 minutes, plus 30 minutes inactive for cooling
Cook Time:  20 - 25 minutes
Difficulty:  easy

Blonde Brownies (or "blondies") use brown sugar instead of cocoa, giving them a gorgeous butterscotch flavor and color, with the same gooey texture as a regular brownie!

Ingredients

 

1 cup Hungry Harry's All Purpose Flour Blend

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg or egg replacer

1/4 cup plus 2 tablespoons allergy friendly butter, shortening, or coconut oil

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons light brown sugar

1 tablespoon honey, agave nectar, or molasses (optional, but helps the blondies stay gooey)

1 teaspoon vanilla extract

1 1/2 cups mix-ins - mixed chocolate chips, dried fruits, pretzels, mini marshmallows, etc, in any desired combination (optional)

 

How To:

Preheat oven to 350°F. Line an 8"x8" baking pan with parchment paper. If using an egg replacer, prepare according to the package instructions and set aside.
In a large bowl, cream together butter replacer/coconut oil, sugar and brown sugar until well combined. Mix in the egg, molasses, and vanilla.
In a separate bowl, fold together the All Purpose Flour Blend, salt, and baking soda until well combined.
Fold the dry ingredients into the butter mixture.
If using mix-ins, fold those in, reserving a 1/4 to 1/2 cup to sprinkle on top as desired.
Transfer to the pan and spread evenly. Sprinkle the remaining mix-ins on top.
Bake for 18 - 20 minutes, just until the sides start to brown. Note: For a more cake-like texture, add 6 - 8 minutes to your baking time. The longer you bake, the less "gooey" your blondies will become.
Cool for at least 30 minutes before cutting. Dig in!