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Monday, 11 March 2019

Easy vegan blondies recipe | Ft iChoc

Vegan, quick & easy.

Say hello to the blonde brownie.
These vegan blondies are light/white brownies and are packed with just as much of chocolate and tastiness as an original brownie!
I used the absolutely scrumptious 'iChoc White Nougat Crisp' chocolate.
It has a 'Kinder Egg' flavour and takes me back to my childhood, as that used to be my all-time favourite chocolate! 
iChoc makes some of the most delicious vegan chocolate with flavours including:
-White Vanilla
-White nougat Crisp (which I used in this recipe)
-Super Nut
-Choco cookie
-Almond orange
-Jungle Bites
-Sunny Almond
-Carribean Gold

They're ultra creamy and great to bake with!
These blondies are vegan and delicious!
They're also very quick & easy to make, if you love brownies and white'll fall for these blondies! YUM!

Preparation- 5 minutes
Baking time- 20-25 minutes
Serves- Approximately 10-15
Level- Easy

-210g of melted dairy-free white chocolate (I use iChoc White Nougat crisp)
-180g of self-raising flour 
- 100g of golden caster sugar
-Pinch of salt
- 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk (I used unsweetened almond milk)
-20g of dairy-free white chocolate chunks (I use iChoc White Nougat crisp)
-40g of crushed halenuts

To make the blondies
Step 1- Pre-heat your oven to 180 degrees c and line a baking tin with greaseproof paper. 
 This prevents the blondies from sticking to the pan.

Step 2- Place the white chocolate into a glass bowl and place on top of a saucepan with water filled 2/4 of the way up making a ban marie. Gently simmer until the chocolate has completely melted.

Step 3- Sieve the flour into a large mixing bowl & stir in the sugar and salt. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in. 

Step 4- Pour into the mixing bowl, the melted gooey chocolate, oil & dairy-free milk. Mix until fully combined.

Step 5- When the mix is fully combined & smells delicious, add in the 20g of white chocolate chunks and crushed hazelnuts.

Step 6- Pour the mixture into the lined tin, making sure you get into the edges.

Step 7- Pop the tin into the middle of the oven and bake for 20-25 minutes. 
The brownies should be firm & crumbly on the outside, & moist in the middle.

To make sure the brownies are cooked, place a sharp knife or skewer into the centre until it comes out clean.
If they are not fully cooked, pop them back in the oven for an extra few minutes.
 Once baked, place on a wire rack & leave to cool for around 10 minutes

Serve these blondies fresh or store in a sealed container in or out of the fridge.
Best eaten within a few days.

I served my blondies with a drizzle of dairy-free white chocolate, chocolate shavings and some hazelnuts.


Shop the whole iChoc range here.
This is a paid collaboration with iChoc.
 A huge thank you to iChoc for collabing on this recipe with me!

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