Updated: Mar 5
Ok, so I made this because I could not ignore my craving any longer. I stayed up at night obsessively thinking about blondies. So, I came up with this recipe the next day. It’s less dense than a brownie, so it's not a true blondie. It’s a cake-like blondie, a nice hybrid. So, maybe like, blondie's cousin. Anyway, it's sweet but not too sweet, moist and very yummy. I'll make real blondie's in another upcoming recipe. Scroll to the bottle for the recipe.
Prep time: 10 minutes
Bake time: 25-30 minutes.
Whisk or fork
Measuring cups and spoons
1 cup flour
1/2 cup sugar total (75% light or golden brown sugar and 25% white cane sugar. Pack loosely for less sweet, and pack full and tight for more sweet. This recipe is not a very sweet recipe)
1/3 cup melted and slightly cooled butter
1/8 cup oil (I used refined deoderized coconut oil)
1 flax egg
1/2 tsp vanilla
1/4 tsp salt
2-4 tbsp plant milk (2 for more dense, 4 for less dense and more cake like)
1/2 tsp baking powder
OPTIONAL for drizzling: salted caramel sauce (check back for upcoming recipe)
Pre-heat oven to 350 and go prepare the mixture
Prep your flax egg and set aside
In a mixing bowl, whisk all dry ingredients together (flour, sugar, salt, baking powder, walnuts)
Mix the wet ingredients together (flax egg, vanilla, melted butter)
Combine wet and dry ingredients well
Grease your loaf pan with butter and spread mixture into it evenly. Use spatula to even out the surface
Bake at 350 for 25-30 minutes, checking on it from time to time to make sure it doesn't burn. Stick a toothpick in and if it comes out clean it's done baking.
Drizzle salted caramel on top and sprinkle with salt flakes. Cut into squares or slices and serve with favorite milk, tea, or coffee.
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