Jillian is going to be sooooooooooo excited when she gets home from school today. I made her absolute favorite baked treat — chocolate chip blondies. In Jillian’s book, if brownies are delicious, blondies are completely, absolutely and totally scrumptious!!!
If you’re not familiar with blondies, let me give you the run-down. They’re a cross between brownies and chocolate chip cookies. A bar cookie that is thick and chewy like a brownie, but has the flavor components of a delicious chocolate chip cookie.
The secret ingredient in these ooey-gooey cookie bars is… wait for it…
I know, I know. For non-vegans, tofu can be a truly scary thing. Where do you get it? What does it taste like? I thought you used it in place of meat… why are we baking with it???
Let me put your mind at ease, fellow food allergy peeps. Tofu can be used in SO many different types of cooking. It’s mild, flavorless taste is perfect for savory or sweet dishes. You can salt it up for a stir fry or sweeten it up for brownies and blondies, like these.
Tofu gives these bar cookies the density they need and holds them together without the need for eggs.
Firm silken tofu is what you’re looking for, and you should be able to find it in your local grocery store. Some of it is shelf-stable, and some of it refrigerated. I have used both kinds successfully. You’ll notice that it comes packed in water. If you don’t use the entire package (which for this recipe, you’ll likely only use half), you can store the leftover for up to three days in the fridge — just make sure you put it in an air-tight container and cover it with water so it doesn’t dry out. Three days isn’t too long, so you have an excuse to try another tofu recipe this week!
Let’s get down to it… I’m hungry.
Get your blender out, or your food processor if you prefer. You’re going to put 6 ounces of the tofu in the blender, along with 1/2 cup of non-dairy milk and 2/3 cup of canola oil. Puree these three ingredients until they’re completely smooth.
Pour the tofu mixture into a mixing bowl and add 1 cup of brown sugar and 1 cup of white sugar. Use a fork or a whisk to stir the heck out of it! Really get it blended well! Add in 2 teaspoons of vanilla extract and stir that up, too.
Sift in 3 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon salt. Mix well.
Stir in 1 cup allergy-friendly chocolate chips. We use Enjoy Life Mini Chips for EVERYTHING!!! They work perfectly in these babies. And they’re free of the top 8 allergens and then some!
Pour the batter into a 9 x 13 baking dish lined with parchment paper — this makes it super easy to lift the entire batch out at once after it bakes. No bits of blondies stuck to the pan! Bake at 325° for around 40 minutes until no longer jiggly and top is slightly golden.
Ooey gooey goodness!!! Yum!!!
*Recipe adapted from Vegan Cookies Invade Your Cookie Jar.
- 6 ounces firm silken tofu
- 1/2 cup non-dairy milk
- 2/3 cup canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup chocolate chips