Jamie Magazine
By Anna Jones
45 mins
Super easy
serves 12
Recipe From
Ingredients
150g gluten-free flour
1 tsp gluten-free baking powder
½ tsp fine sea salt
200g soya yoghurt
½ vanilla pod, split lengthways and seeds scraped
2 tbsp honey
250g light brown sugar
200g vegan 70%-cocoa chocolate, roughly chopped
Method
Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup
- Preheat the oven to 180°C/350°F/gas 4 and line a 23cm square brownie tin with greaseproof paper.
- Sift together the flour, baking powder and sea salt into a bowl.
- Split the vanilla pod lengthways and scrape the seeds into a large bowl. Add the soya yoghurt, honey and sugar, and mix until well combined.
- Gently fold the dry ingredients into the wet ingredients. Roughly chop the chocolate and fold in.
- Pour the batter into the prepared brownie pan and evenly spread over the pan with a spoon or spatula. Bake in the oven for 30 to 35 minutes, or until the top of the blondie is firm and brown.
- Let the blondie cool completely in the pan. Cut into 12 pieces and serve.
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