Blonde Brownies (or "blondies") use brown sugar instead of cocoa, giving them a more butterscotch flavor and color, with the same gooey texture!
Allergy Friendly + Gluten Free + Vegan -
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
If using an egg replacer, prepare according to package instructions and set aside. Preheat oven to 350 and line an 8"x8" baking pan with parchment paper.
In one bowl, cream together butter replacer/coconut oil with sugar and brown sugar until well combined. Mix in the egg or egg replacer, molasses, and vanilla extract.
In a second bowl, fold together the Hungry Harry's All Purpose Flour Blend, salt, and baking soda until well combined.
Fold the dry ingredients into the butter mixture.
Fold in most of the mix-ins, reserving a 1/4 to 1/2 cup to sprinkle on top as desired.
Transfer the mixture to the pan and spread evenly. Sprinkle the remaining mix-ins on top.
Bake at 350 for 18 - 20 minutes, just until the sides start to brown. Add 6 - 8 minutes baking time depending on how gooey or cakey you prefer your blondies - more bake time is cakier, less is gooier.
Cool for at least 30 minutes before cutting.