Delicious treats to satisfy your sweet tooth!

Blondies

By Holly Jade, thelittleblogofvegan.comServes 12 | Prep 20 mins | Cook 20-25 mins

INGREDIENTS

• 200g (7oz) dairy-free white chocolate (melted)

• 20g (¾oz) dairy-free white chocolate (roughly chopped)

• 175g (6oz) self-raising flour

• 110g (3¾ oz) golden caster sugar

• pinch of salt

• 1 tsp vanilla essence

• 5 tbsp light olive oil

• 260ml (10floz) dairy-free milk (I used unsweetened almond milk)

METHOD

1 Preheat the oven to 180ºC/Gas Mark 4 and line a baking tin with greaseproof paper. This prevents the brownies sticking to the pan.

2 Place the white chocolate into a glass bowl and put on top of a saucepan with water filled halfway up making a bain marie. Gently simmer until the chocolate has melted.

3 Sieve the flour into a large mixing bowl and stir in the sugar and salt. Mix until fully combined, then add the vanilla essence and mix in.

4 Pour the liquids, the melted gooey chocolate, oil and dairy-free milk into the mixing bowl. Mix until fully combined.

5 When the mix is fully combined and smells delicious, throw in the white chocolate chunks. You could even use crushed hazelnuts or any nuts you like.

6 Spoon the mixture into the lined tin, making sure you get into the edges.

7 Pop the tin into the middle of the oven and bake for 20-25 minutes. The brownies should be firm and crumbly on the outside and moist in the middle. To make sure the brownies are cooked, place a sharp knife or skewer into the centre until it comes out clean. If they are not fully cooked, pop them in the oven for an extra few minutes.