I have been going through a bit of a fixation recently with perfecting a vegan white chocolate blondie. After a few attempts at tweaking the ingredients, cooking time and cooking temp, this recipe came out spot on and exactly how I wanted them to be! Soft and squidgy on the inside with chunks of vegan white chocolate but with a slightly crisp and chewy exterior. I used Asda Free From White Chocolate, but any vegan white chocolate will do.
- 200g Plant Based Butter
- 60g Demerara Sugar
- 160g Caster Sugar
- 1 Flax Egg (1 tbsp ground flaxseed : 3 tbsp water)
- 200g White Chocolate
- 175g Plain Flour
- 1g Bicarbonate of Soda
- Preheat the oven to 200 degrees.
- Start by making your flax egg, with a fork whisk together the flaxseed and the water in a small bowl and set aside for 10 mins until thickened.
- Melt the butter in a saucepan on a low heat. In a large mixing bowl add both sugars before whisking in the flax egg. Once the butter has melted leave to cool for a couple of minutes before adding into the sugar mix and whisking together until just incorporated.
- Add in the flour and the bicarbonate of soda and whisk again until the flour is fully incorporated and there are no lumps.
- Leave the mixture to cool for about 10 mins as you don’t want the white chocolate to melt when added to the batter. Once cool, chop up the white chocolate into small chunks and add 175g to the batter. Stir to incorporate.
- Pour the batter into a square baking dish that has been lined with baking paper, making sure to spread evenly. Scatter the remaining white chocolate onto the top. Bake in the oven for 25 mins until still gooey on the inside but golden on the top.
- Leave to cool before slicing and enjoying!