Serves 36
33 min
Eggless White Chocolate & Cranberry Blondies
Recipe GLPR3cb7ab36a5087c
Fudgy, moist blondies made without eggs using pureed silken tofu as a binding agent. Studded with tart dried cranberries and sweet white chocolate chips, these dense bars are perfect for a Southern-style treat or elegant appetizer.
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Ingredients
1/2 cup melted butter
1 1/4 cups coconut palm sugar
1/2 cup pureed silken tofu
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped walnuts
Directions
Preheat oven to 350°F (176°C). Line a 13x9-inch baking pan with aluminum foil, allowing extra foil to hang over the edges for easy removal later.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set the dry mixture aside.
In a large bowl, combine the melted butter and coconut palm sugar, stirring well to combine.
Add the pureed silken tofu and vanilla extract to the butter mixture, stirring until smooth and well blended.
Gently fold the dry flour mixture into the wet ingredients until just combined. Do not overmix.
Fold in the white chocolate chips, dried cranberries, and chopped walnuts until evenly distributed.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not overbake.
Remove the pan from the oven and allow it to cool on a wire rack for at least 5 minutes.
Using the foil overhang as handles, carefully lift the entire slab of blondies from the pan and place it directly onto the wire rack to cool completely. This will take approximately 10-15 minutes before cutting.
Once cooled, cut into 36 bars and serve. Store covered at room temperature for up to 3 days.
