Vegan Blondies

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line an 8 x 8 inch square pan with parchment paper making sure to leave a one inch overhang on each side. No need to grease the parchment paper. 

2. In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a hand held mixer, beat your softened vegan baking stick, or butter, and both sugars until creamy. About 1-2 minutes. 

3. In a small bowl, using a spoon, mix your cornstarch and water until it it is thin and watery. It will be thick and tacky at first. 

4. In a separate large bowl, whisk together your gluten free flour, baking powder and salt. 

5. Add the gluten free flour mixture into the creamed sugars, add in the cornstarch water mixture, the vanilla and the molasses and mix until just combined. 

6. Use a spatula to scrape down the sides of the bowl and make sure it’s all combined, but be careful not to over mix. Pour in your chopped chocolate and gently fold it into the batter using the spatula.  

7. Still using the spatula, scoop the batter into the parchment lined baking dish. The batter is very sticky so I actually found clean hands work best. I placed the batter into the dish and pushed down on it to make sure it was smooth and even. 

8. Chop up the remaining chocolate and gently push it into the top of the batter.