My adventures in raw and vegan dessert and the occasional savory recipe creation!
Saturday, May 21, 2011
Brownies + Blondies = Brondies
My friend good friend Laura told me that if I made a combination of my blondies and brownies her head would explode...so I decided to take her advice and try it! Why not, afterall, brownies and blondies are delicious so why not combine the two?
It is funny because Laura and I are kind of like the brondies. I am the brownie, she is the blondie...in highschool, she used to have the most beautiful blond hair which I was always envious of, and I have always been a brunette.
We are now both brunettes however, but I still remember her as a blond. I am happy to have her as a friend, and the time we spend together is always too short. I love the fact that we can be silly and joke about stuff, as well as have serious talks, that is what makes us good friends!
I always enjoy sharing my baked goods with her and hearing her opinion of them...so last week on Facebook when I asked which I should make and she said a combination, something clicked in my head. I am always looking for new ideas!
I thought her idea of combining blondies and brownies was brilliant! I decided to call them Brondies, since they contain the best of both bars. So to make them, I simply combined my brownie batter with my blondie batter, swirled them and voila... brondies! I decided to bake them in cupcake tins so no cutting involved...plus you get the best of both worlds, the outside brownie pieces as well as the inside. They combined all of the goodness of both, sort of like a marble cake but way better.
The vanilla in the blondies was a nice break from the intense chocolaty filling of the brownies, and the cruch of the walnuts, and extra chocolate from the chips I added created a nice textural contrast...heavenly on all levels! Thanks Laura for the idea! That's what friends are for :)! Here is the recipe if you would like to make some for yourself!
1 cup plus 2 Tbsp agave nectar
1/2 cup coconut oil, warmed to liquid
1 Tbsp pure vanilla extract
1/2 cup organic coconut milk
2 2/3 cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp baking soda
2 tsp sea salt
1 cup chocolate chips
1 cup toasted walnuts
Brownie Batter (halve):
1/2 cup whole wheat pastry flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 cup coconut oil
3 oz unsweetened chocolate
1/2 cup agave nectar
1 1/2 tsp pure vanilla extract
1/4 cup plus 2 Tbsp pureed silken tofu
1 1/2 tsp balsamic vinegar
Heat oven to 350, and spray a 16 cup muffin tin with non-stick spray. In a large bowl, to mix the blondie batter, combine agave nectar, coconut oil, vanilla, and coconut milk and whisk until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt, and then mix into the wet ingredients until smooth. Mix in chocolate chips and walnuts until well combined, and set aside.
To mix brownie batter, whisk together flour, baking powder, soda, sea salt and set aside. In a large bowl, place chcocolate and oil. Microwave in 30 second intervals, stirring in between to melt the chocolate, until the chocolate and oil are smooth and well combined. Whisk in agave nectar, along with vanilla, and tofu, and whisk to blend until well incorporated. Whisk in vinegar until well blended and there are pale swirls throughout the batter. Spoon brownie batter into muffin cups (filling half full), then blondie batter, filling the other half. Swirl with a knife. Place in the oven and bake for 20-30 minutes until set, starting to pull away from the edges of the pan and a toothpick inserted into the center comes out fairly clean. Do not overbake! Let cool in pan, then invert to remove.