By: Sachi & Pepa
Featuring: LesserEvil Sweetheart Pop Popcorn
Makes 12 servings
Ingredients:
- 1 1⁄2 cups gluten free flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks vegan butter, melted and slightly cooled
- 1 cup light brown sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 2 teaspoons vanilla extract
- 1 cup vegan white chocolate chips
- 1 cup Sweetheart Pop, chopped roughly
Directions:
- Preheat the oven to 350°F and prepare an 8×8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- Start by making your flax egg so it has time to sit at least 5 minutes to get thick. In a medium bowl, whisk together all dry ingredients- flour, baking powder, and salt. Set aside.
- In a large bowl, place melted vegan butter and brown sugar and whisk until well combined. Whisk in the flax egg and vanilla extract. Add flour mixture and fold, using a spatula, just until combined. Do not over mix- that will make a dry and tough cookie! Fold in the vegan white chocolate and chopped Sweetheart Pop. The dough will be very thick.
- Spread dough evenly into the prepared pan and smooth the top using a spatula. Bake for 30-32 minutes or until golden brown on the edges of the pan. Let cool completely in the pan once removed from the oven.
- Once cool, pull the blondies out using the parchment and cut into 12 squares. Store in an airtight container for up to a week.