Recipe by smellyvegetarian
This is a takeoff of a Light and Tasty Recipe (Vanilla Chip Cranberry Blondies...I believe they are posted here as well). I am posting to keep note of the changes I made. Note: the egg sub makes these a little bit cake-like, so if you prefer a more dense blondie then you might want to use 2 eggs, or one whole egg and two egg whites.
Top Review by Katzen
These were different, and very good! I'll admit it, I was a little skeptical when I put them in the oven, as they didn't look like much - but they came out so pretty and smelling so good! I used mixed dried cherries, blueberries, and raspberries for this, and can't wait to try them with cranberries. I think almonds would be good for the nuts, too - these are very flexible blondies, and so quick to put together, too. Thanks, Smelly - your recipes always come through! Made for Veggie Swap 20, for my adopted chef, smellyvegetarian!
- 1⁄2 cup egg substitute
- 1⁄4 cup canola oil
- 1⁄4 cup unsweetened applesauce
- 1 1⁄2 teaspoons vanilla
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup cherry-flavored dried cranberries or 2⁄3 cup dried cherries
- 1⁄3 cup vanilla chip
- 1⁄3 cup walnuts, chopped
Directions See How It's Made
- Preheat oven to 350.
- In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
- Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
- Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
- Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.