Eosinophilic Esophagitis Friendly Vegan Brown Butter Blondies
Total time1 hr 13 min
Prep time15 min
Cook time28 min
4.6(6)
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the blondies
- ½ cup (1 stick) vegan butter
- 1 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp fine salt
- ¾ cup vegan chocolate chips
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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