Almond Blondies
Some say blondies are better than brownies—I say, you have to find out for yourself! The aroma of these baked almond-vanilla beauties will make it easy to be a believer, not to mention the taste.
April 7, 2010
Makes 12 brownies
What you need:
- 4 tablespoons water
- 1 tablespoons Ener-G Egg Replacer
- 1 cup turbinado sugar
- 1/4 cup safflower oil
- 1 teaspoon vanilla
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sliced almonds
What you do:
- In a bowl, combine the water and egg replacer, and whisk for 1 minute or until very frothy. Add the sugar, oil, and vanilla, and whisk well to combine. In another bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir well to combine. Gently fold in the almonds.
- Pour the batter into a greased 9-inch square pan. Bake at 350 degrees for 25 minutes. When done, the top and edges will appear dry and brown while the center will remain a little soft. Cut into 12 squares while still warm.
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