These luscious two-tone vegan blondies speak to what Hannah Kaminsky’s recipes are all about: easy, approachable, and irresistible. 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.
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.
Black-Bottom Blondies turned out perfectly both times I made them. 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. 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.
Sweet Vegan Treats is available wherever books are sold
Recipe and photos from Sweet Vegan Treats by Hannah Kaminsky © 2019, Skyhorse Publishing. Reprinted by permission.
More Hannah Kaminsky sweets …
- Vegan Lace Florentine Cookies (also from Sweet Vegan Treats)
- Green Smoothie Coconut Kale Ice Cream
- Coconut Macaroons
Vegan Black-Bottom Blondies
Chocolate or vanilla? Brownies or blondies? There’s no need to agonize over such tough choices when you can have them all in one bar!
Ingredients
- 1⁄2 cup vegan butter
- 1⁄2 cup coconut sugar or dark brown sugar, firmly packed
- 1⁄2 cup natural 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 cocoa powder (preferably Fair Trade)
- 1⁄4 cup semisweet chocolate chips (preferably Fair Trade)
- 1⁄4 cup chopped, toasted pecans or walnuts
Instructions
- Preheat the 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.
Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.
See more Vegan chocolate desserts.
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