Peanut Butter Chocolate Chip Blondies
Laying somewhere between a chocolate chip cookie and a brownie, these grain free blondies are loaded with peanut butter, dark chocolate and caramel sweetness and take less than 20 minutes from start to finish.
ease • baking • all seasons • VEGAN
Nostalgia is a difficult emotion when it comes to food. Somehow, the item in question – let’s say Velveeta mac and cheese, funfetti angel food cake or cherry flavored cola, for example – never seem to live up to the their fondly remembered counterparts.
More often than not, they are revisited in adulthood with a special kind of mixture of disappointment and shame. Disappointment because the magic of childhood proves impossible to fabricate. Shame because you were naive enough to believe it could.
But occasionally, and usually when you least expect it, you taste something that takes you straight back to your childhood with such immediacy and violence that you feel like you have encountered some strange twist in the fabric of time. Here you are at your kitchen table on a spring day on 2019, but some part of you seems to be simultaneously existing in some alternate universe, where you are six, and watching your grandfather pull a tray of cookies from the oven.
My grandfather’s cookies were memorable, because rather than bake them individually, like a normal person would, he would smush the dough down into an oblong rectangle and bake it in one, enormous piece, like a cookie for a giant.
Only after they had cooled would he slice them into irregular shaped squares. For years, I believed he was a culinary genius. It was only later in life I came to understand that he was just an elderly man without much experience in the kitchen, trying his best at life on his own.
He could do fried eggs and milkshakes too, but I’m hard pressed to think of him ever making anything else. Though, as a six yearold girl watching him potter around in the kitchen with his wispy white hair and wild imagination, that was all he ever needed to make anyways. At least for me.
These might not be as good as his, but I like to think they are close.
Peanut butter chocolate chip blondies
Prep Time 5 min • Cook Time 15 min • Total Time 20 min
1 Cup (250 g) creamy peanut butter
1/2 Cup (70 g) coconut sugar
water from a 15 oz can of chickpeas
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup (60 g) dark chocolate, roughly chopped
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
In a mixing bowl, combine all of the ingredients together except for the chocolate. Mix well until you have a uniform, gooey paste and then fold in the chocolate.
Scoop the mixture out into the middle of the baking tray, and then, using your hands, flatten the dough down and shape it into a square, roughly 8 X 8 inches.
Bake for 15 - 20 minutes, or until a light golden brown. Allow to cool completely before handling, as they are quite fragile when still warm.
If dairy free is not your prerogative, you can substitute 3 beaten eggs for the chickpea water.
Feel free to sub in other nut butters in place of the peanut.
Made this recipe?
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