First of all, this is an excellent example of how Animal Free food is clearly not the same as Health Food. This is not health food, but it is crazy delicious.
Of course, it doesn’t have any cholesterol, very little saturated fat and no junk that you can’t pronounce, so that’s pretty cool. But health food? Really, don’t even try to kid yourself.
Another fantastic recipe (mostly) taken from Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero, this is a personal favourite of mine. For those of you who have noticed my lack of consistency between UK and US spelling and cooking terminology, it probably won’t be much of a surprise to hear that I am a US ex-pat living (and trying to cook) in the UK. Recipes here are in weights, which confuses me terribly. I personally can’t be convinced to carefully add and take away flour from the top of a scale until the little numbers are just right. But then again – I have zero patience and even less ability to focus on something for more than thirty seconds, so it’s probably no wonder that this would be a challenge for me. So – my recipes are in cups. Fill up the cup, level it off and there you go, Bob’s your uncle.
Back to the point. In the UK, blondies are not a thing that people have or make or buy in the store. I miss blondies. They are the chocolate chip cookie’s more comfy cousin. Like the soft slipper-socks of treats for me.
And these blondies are brilliant. Perfect flavour and just puffy enough to be a blondie, but not so puffy that they cross over into cake territory. Gooey chocolate bits strewn about in cozy, vanilla middle. Perfect with a cuppa (tea), or a glass of (non-dairy) milk. I want to go to school just so I can have these as a snack when I get home.
OK, I did get carried away there. I’m done now. Here’s the recipe.
Blondies (98.5% taken from the recipe ‘Call Me Blondies’, Vegan Cookies Invade Your Cookie Jar, 2009, Isa Chandra Moskowitz & Terry Hope Romero, pp. 124-5)
Preheat your oven to 325 degrees Farenheit or Gas Mark 3
Line an 8×8 pan (20×20 cm) with greaseproof paper or parchment paper
• 1/4 package of Mori-Nu silken tofu (firm or extra-firm)
• 1/4 cup non-dairy milk
• 1/3 cup oil (I used olive oil but some people don’t like this and use canola – it’s your choice)
• 3/4 cup brown sugar
• 1/4 cup granulated or caster sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups flour – general white or all purpose
• 1/2 teaspoon baking soda or bicarbonate of soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup chocolate chips, more or less
Mix the tofu, milk and oil in a blender. (Don’t put the sugar in yet. I made that mistake once. Not good.)
Pour mixture into a bowl and make sure you get it all in. A rubber spatula works very nicely here.
Add sugar and stir it up by hand until well incorporated. Add the vanilla and give it another good stir round.
Sift in the flour, baking soda/bicarbonate of soda, baking powder and then add the salt (you don’t need to sift the salt), and stir well by hand until well mixed. Add the chocolate chips and stir again.
Push the batter out of the bowl and into the pan (it’s really thick, so you’ll see what I mean), and spread it as evenly as you can without worrying too much about it.
Bake for 30 or so minutes – but if your cooker runs cold these may need a bit more. You’ll know when they’re done because the edges should be a bit brown.
Another tip – don’t open your oven to check these until at least 25 minutes if you need to.
Finally, let these rest a good 30 minutes before slicing and eating them. (I say this, but if I’m honest I have not once been able to wait this long and have burned my tongue on a hot chocolate chip more than once. Do as I say, not as I do.)