Monique’s blondies at Ambitious Kitchen are gluten free (!) – taste spectacular, but their texture is super fudgy. I’ve made them before. And, yum! They’re great if you’re looking for fudgy goodness.
Honestly, I was looking more for a cross between a Super-Fudge and a Cake-Like blondie, something slightly more structurally sound to be able to hold it’s weight beneath a scoop of Cherry-Chocolate Coconut Ice Cream without succumbing.
So, I got to work.
I added some flour, and changed up a few ratios, and came out with this.
Cake-like, moist, slight fudge. And mean enough to hold its ground against a scoop of ice cream.
3/4 cup peanut butter schmear
1/2 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground chia seeds
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
2 handfuls chocolate chips (I used a vegan version)
Directions: Preheat oven to 375. In a medium mixing bowl, combine first 3 ingredients. Stir well. Add chia seeds and continue stirring mixture until smooth. Add flour, baking soda, baking powder, and salt to bowl. Stir until smooth. Finally, stir in chocolate chips. And, now you’re finished *stir*ing. Ugh, repetition is so NOT key. Hey, on the upside – feel free to taste-test. It’s vegan; so no “raw” ingredients to make you sick!
Lightly grease a small baking pan (about an 8″ x 4″ or a small round one) with coconut oil or other neutral-flavored oil or cooking spray. Pour mixture into greased pan and (with WET HANDS!) pat down until it is evenly spread to all sides and smooth on top. Bake for 25 minutes. Allow to cool. Then, cut into pieces.
Makes: 6 or 8 pieces or 1 HUGE piece. For a mammoth.