This recipe for vegan blondies topped with caramel sauce is simple, gooey, and totally loaded with calories! Modify by adding nuts, dried berries, or omitting chocolate chips. Bring a fork and enjoy with a tall glass of soymilk…or two.
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Earth Balance Margarine
- 1 cup packed brown sugar
- 1 ½ tsp EnerG egg replacer mixed with 2 tbsp warm water
- 1 tablespoon vanilla extract
- 1 tbsp water
- 2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Melt Earth Balance and stir in brown sugar. Mix in baking powder, baking soda, salt, egg replacer, and vanilla. Add flour and 1 tbsp water. Mix in chocolate chips. Spread into 9”x9” greased pan. (This part is a bit cumbersome, my technique is partial spreading and partial patting… do whatever works to get it to cover the bottom of the pan evenly).
Bake for 20-25 minutes, cool. Top with caramel sauce.
- 1 1/2 cups sugar
- 3/4 cup soymilk
- 1/2 cup Earth Balance Margarine
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Mix together all ingredients except for vanilla. Bring to boil over medium heat. Cook 7 minutes; stirring occasionally. Stir in vanilla. Store leftovers in fridge in airtight container.