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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.2 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.0 g

View full nutritional breakdown of White Chocolate Peanut Butter Blondies from Almost Vegan calories by ingredient
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White Chocolate Peanut Butter Blondies from Almost Vegan

Submitted by: RENOODLE

Introduction

http://www.madejustright.com/post/almost-v
egan-shares-a-recipe-for-white-chocola
te-peanut-butter-blondies
http://www.madejustright.com/post/almost-v
egan-shares-a-recipe-for-white-chocola
te-peanut-butter-blondies

Number of Servings: 16

Ingredients

    3.5 oz. white chocolate (vegan, if desired )
    3.5 oz. Earth Balance® peanut butter
    2 tbsp Earth Balance® buttery spread
    2 tbsp ground flaxseed
    6 tbsp warm water
    1 cup granulated sugar (vegan, if desired)
    2 tsp vanilla extract
    ½ cup whole wheat pastry flour
    ½ cup all-purpose flour
    ½ tsp baking powder
    ¼ tsp baking soda
    ½ tsp sea salt
    ½ cup chocolate chunks or chips

Directions

Directions
1. Preheat the oven to 350 degrees and grease an 8- or 9-inch square baking pan. In a small saucepan, combine the white chocolate (in bar or chip form), peanut butter, and Earth Balance. (To make it 100% vegan, seek out certified-vegan white chocolate.)
2. Transfer to the stovetop and cook over low heat, stirring constantly, until the mixture is mostly melted. (Alternatively, you can use a double boiler or the microwave method.) It’s ok if it’s not entirely smooth; in fact, scattered bits of white chocolate are a nice touch! Set it aside to cool.
3. While that mixture is cooling, combine the flaxseed and warm water in a large bowl and whisk for 30 seconds, until it thickens slightly. Let it sit for 5 to 10 minutes to thicken. Add the sugar and vanilla and whisk to combine.
4. Fold the dry ingredients into the wet until almost-but-not-quite combined, then add the chocolate chunks or chips. (I personally like it best with chunks, but for this particular batch, all I had were chips.)
5. Fold in the chunks/chips until just combined. No overmixing! Scrape the batter into your prepared baking pan—but not before taking a [lot of] bite[s] of it first! (Seriously, don’t skip that part. It is SO GOOD. Some of my batches almost didn’t even make it into the oven!)
6. Bake for about 25 minutes, until the top is golden brown. (Err on the side of underbaking rather than overbaking. Gooey blondies are better than crispy blondies!) Let cool for as long as you can stand before cutting.
7. Slice. Eat. Rejoice. Repeat.

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user RENOODLE.






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