These chocolate-packed blondies made for Take Two by Lauren | Pinch of Parsley are the real deal and everything a dessert bar should be with the perfect crispy edges and a decadent gooey chewy center.
Ingredients
- 3/4 cup of runny or homemade peanut butter (for homemade: 2 cups of roasted peanuts, 1 tsp of vanilla, 1/2 tsp of sea salt blended until smooth)
- 1/4 cup of browned vegan butter
- 2 tsp of vanilla extract
- 2 tbsp of Take Two Original Chef's Blend Barleymilk
- 2 flax eggs (2 tbsp of flax seed meal and 5 tbsp of water)
- 1/4 cup of maple syrup
- 1/2 cup of light brown sugar
- 1 1/4 cup of flour
- 1/2 tsp of salt
- 1/4 tsp of baking powder
- 1 cup of chocolate chips
Cooking Instructions
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Step 1
Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper, set aside.
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Step 2
In a small bowl, make flax eggs and let sit for 5-10 minutes (while butter is browning).
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Step 3
In a pan, heat butter over medium heat, stirring constantly. Butter will start to foam and sizzle. Continue to cook until it turns golden brown then immediately remove from heat.
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Step 4
Add butter, peanut butter, vanilla extract, milk, flax eggs, maple syrup, and brown sugar to a bowl. Whisk to combine.
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Step 5
Slowly add in all of the dry ingredients, mix until just combined.
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Step 6
Pour batter into your prepared baking dish and spread evenly using a rubber spatula. Top with some extra chocolate chips. Bake for 25-30 minutes, or until golden and a tooth pick comes out clean.
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Step 7
Remove from oven and allow to cool for 10-15. Top with melted chocolate and sea salt. Enjoy!
