These blondies are so rich and tasty with their caramel flavor and chewy texture. Below are a few variations to make them even more interesting.
Variations
Chai
- Add 1/8 tsp. each of ground ginger, ground cloves, cardamom, and cinnamon
- Omit chocolate chips
Gingerbread
- Add 3/4 tsp. ground ginger, 1/2 tsp. cinnamon, and 1/2 tsp. blackstrap molasses
- Omit chocolate chips
Pumpkin
- Reduce egg to 1/2 Tbsp. (6.3g)
- Add 1 1/2 Tbsp. pumpkin purée
- Add 1/4 tsp. of cinnamon, 1/8 tsp. ginger, and 1/16 tsp. nutmeg, cloves, and allspice
- Reduce salt to 1/4 tsp.
Large batch
- Use 1 egg + 1 egg yolk
- Use 1 tsp. salt
- Triple everything else by weight
- Use a greased 8”x8” baking dish
- Bake for 20 minutes
Blondies
Yield:
3 servings
Prep Time:
6 minutes
Cook Time:
13 minutes
Total Time:
19 minutes
A caramel version of a brownie.
Ingredients
- 2 1/2 Tbsp. (37.5g) coconut oil
- 2 tsp. (6g) coconut milk powder
- 1/4 cup + 1/2 Tbsp. (67.5g) brown sugar
- 1 1/2 tsp. vanilla extract
- Heaping 1/4 tsp. salt
- 1/2 (25g) egg
- 1/2 cup (62.5g) flour
- 3 Tbsp. (30g) chocolate chips
Instructions
- Brown coconut milk powder in coconut oil.
- Remove from heat and add in sugar, vanilla, and salt. Whisk until fully incorporated.
- Vigorously whisk in egg for 15 seconds.
- Fold in flour, then fold in chocolate chips.
- Pour batter into a greased 8”x4” loaf pan. Flatten the top.
- Bake at 350°F for 13 minutes.
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