Prep 10 mins
Cook 20 mins
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.
- 118.29 ml egg substitute
- 59.14 ml canola oil
- 59.14 ml unsweetened applesauce
- 7.39 ml vanilla
- 314.66 ml all-purpose flour
- 118.29 ml brown sugar, packed
- 4.92 ml baking powder
- 2.46 ml salt
- 158.51 ml cherry-flavored dried cranberries or 158.51 ml dried cherries
- 78.07 ml vanilla chip
- 78.07 ml walnuts, chopped
- 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.
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!
Tasty! My husband took some to work and got lots of compliments. I used dried cherries. Also I substituted grapeseed oil for the canola. A nice change from regular brownies.