Vegan Brown Sugar Blondies

Want a piece of vegan heaven? 

Make these and eat them.

I've made several batches already and love, love, love them.  There's a big piece in my freezer for another day.

For today though, I'm outside where it is a balmy 23C.   Let me sum that up for you.  I'm in Canada, near the Atlantic Ocean and it's that warm in March.  We're all going crazy.  The motorcycles are out (I live on a popular bike route) and the birds are all, shall we say "excited", the crocus' are up and we won't have much of a maple syrup season this year.  Ah well, the good with the bad.  It's a hot, record-breaking kinda day.  This should last one more day then it's back to normal, which isn't bad either.

I'm at my picnic table with a plate of these blondies drenched in soy milk, the sun in my face.  Ahhhhhh

I've made these with the ever-popular Chipits brand of chocolate chips and the whole family ate them.  Then I made them with my homemade chocolate chips and it became "my pan".  I can't complain, but it was noted that my homemade chocolate chips do not yet make the grade when compared to commercial ones.  I will persist and try, try again.

Vegan Brown Sugar Blondies
adapted from Cheeky Kitchen

1/3 cup coconut oil
3/4 cup coconut milk (go for the fattier one if you have a choice)
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 Tbsp vanilla
1/2 tsp maple extract
2 cups white flour, spelt flour, or whole wheat pastry flour
1 cup (8 oz) dairy-free chocolate chips (or your faves, which may not be vegan)
- beat coconut oil, coconut milk and brown sugar to very well mixed. 
- add baking powder, salt, vanilla and maple extract.
- mix in flour to just combined, add the chocolate chips.
- press into a lightly greased 9x9 baking dish (I lined mine with foil and greased it for easy removal), then bake at 350F for 25 - 30 minutes, or until the edges of light golden brown.  Best when underbaked. 

- serve hot slices in bowls with Original Silk soymilk or coconut milk poured over the top of the blondie. Grab a spoon and enjoy!  This recipe freezes well.