Love a choc chip cookie with a twist? With crispy edges, a chewy centre, and a generous sprinkle of chocolate and almonds, this blondie slice will surely become a new favourite.
You will need
Serves 8
Wet ingredients:
- 1 tablespoon flax meal
- 1 cup + 3 tablespoons (220g) light brown sugar
- 1/2 cup + 3 tablespoons (150g) neutral-tasting oil
- 2 tablespoons plant milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but adds a beautiful flavour)
- 1/2 teaspoon salt
Dry ingredients:
- 1 2/3 cup (260g) all-purpose flour
- 1/4 teaspoon bicarb soda
- 1/2 teaspoon baking powder
Toppings:
- 80g vegan dark chocolate, chopped (or dark chocolate chips)
- 1 tablespoon flaked almonds
Recipe: Heartful Table
Directions
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Step 1
Combine flax meal with 3 tablespoons of water and set aside.
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Step 2
Preheat oven to 180℃ and grease a loaf tin before lining with parchment paper.
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Step 3
In a large bowl, combine all the wet ingredients (add the flax mixture at the end). Ensure that all the ingredients are fully combined. If not fully blended the oil can separate mid-baking. This step is best done in a stand mixer or with an electric hand mixer to ensure the ingredients mix together well. This also helps to dissolve the brown sugar that contributes to the crust.
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Step 4
Add the dry ingredients and use a spatula to fold them in until all the ingredients are just combined. Do not overmix.
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Step 5
Add half the chocolate chips and fold them in.
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Step 6
Transfer the dough to the greased and lined baking pan and use a spatula to spread it in an even layer.
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Step 7
Top with the rest of the chocolate and the flaked almonds.
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Step 8
Bake for about 22–25 minutes. It will be slightly under-baked in the middle as you pull it out of the oven but it will cook a little more as it cools and remains fudgy.
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Step 9
Cool completely before cutting.
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Recipe: Heartful Table
