It’s always a cause for celebration when Hannah Kaminsky comes out with a new book, and Sweet Vegan Treats: 90 Cookies, Brownies, Cakes, and Tarts is no exception. These luscious two-tone vegan blondies speak to what this book’s recipes are all about: easy, approachable, and irresistible.
Hannah has been creating delectable recipes and their attendant mouthwatering photos, most in the realm of sweets (with the notable exception of Real Food, Really Fast) since she was in her teens. I’ve had the great pleasure of working with her as the photographer for a number of my books as well as my former website, and she puts as much heart and soul into interpreting the food creations of others as she does her own.
It was challenging to choose one recipe to showcase from Sweet Vegan Treats, because they all look amazing (yes, there’s a gorgeous photo accompanying each one). Since I’m a particularly lazy baker, I chose these vegan blondies, a recipe that’s particularly easy, though you’ll be happy to know that most all the recipes have fairly- to really-short ingredient lists and feature Hannah’s customary detailed yet user-friendly instructions.
Black-Bottom Blondies turned out perfectly both times I made it. And I’m sure my sweets-loving family will be enjoying many more of this book’s treats as we settle into the fall and winter.
If you have a budding vegan dessert chef among your family members or friends (or are one yourself), Sweet Vegan Treats is a perfect gift this coming holiday season. Not only are the recipes approachable, but Hannah offers an entire section called Essential Techniques for those who want to become more expert in the ways of vegan baking.
- 1⁄2 cup vegan butter
- 1⁄2 cup coconut sugar or dark brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1⁄2 cup plain vegan yogurt
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1⁄4 teaspoon salt 1⁄4 teaspoon baking soda
- 1/3 cup Dutch-process cocoa powder
- 1⁄4 cup semisweet chocolate chips
- 1⁄4 cup chopped, toasted pecans or walnuts
- Preheat your oven to 350ºF (175ºC) and grease an 8x8-inch square baking pan.
- Melt the butter over the stove top or in the microwave and stir in both sugars until dissolved. Let stand to cool for a minute or two before adding in the yogurt and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry mixture to the wet and mix well.
- Once the batter is homogenous, remove 1 cup and place it in a separate bowl. Stir the cocoa powder and chocolate chips into this portion, and smooth it into the bottom of your prepared dish. It will be very thick and sticky, so you may need to use lightly moistened hands or grease a flat spatula to press it properly into position.
- Mix the toasted nuts into the remaining vanilla batter and pour the mixture over the chocolate base. Spread gently to completely and evenly cover the cocoa portion.
- Bake for 28 to 35 minutes, until the sides pull away from the pan and the top turns golden brown. Let cool completely before cutting.
More Hannah Kaminsky recipes on this site
- Green Smoothie Coconut Kale Ice Cream
- My Big Fat Greek Asparagus
- Coconut Macaroons
- Thai-Style Zucchini Ribbon Salad
Sweet Vegan Treats by Hannah Kaminsky is available on Amazon
and wherever books are sold
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