[vegan, gluten-free, wheat-free, soy-free, palm oil-free, refined sugar-free]
One of the best things about baking is getting to be playful. As a home baker, it’s truly rewarding to think outside the box. I love using contrasting colors and combining textures in unexpected ways. In my opinion, baked goods that tap into the contrast of light and dark look particularly stunning. There’s just something special about them that catches my attention. I guess it’s the black-and-whiteness of my personality that’s coming through in my baking. Not only are my epic vegan inside-out blondies playful and stunning, they’re full of rich gooey goodness!
Turning My Kitchen into a Peanut Butter Chip Factory
I first tasted peanut butter chips in the promised land of peanut butter. One day on lunch break, one of my American high school friends gave me a chocolate cookie with loads of light brown baking chips pressed on top of it. I was blown away by the amazing taste, which immediately made it clear that they were peanut butter chips I was munching on. By then, I had eaten enough peanut butter sandwiches to know what was going on.
The particular chocolate cookies had been made with Reese’s Peanut Butter Chips. It’s the brand when it comes to peanut butter baking chips. That makes Reese’s quite the expert, when it comes to peanut butter confections. I mean who wouldn’t know Reese’s Peanut Butter Cups? But as is also known, Reese’s is a non-vegan brand that has often been criticized for the extremely high sugar content of its products. Sugar is the main ingredient in their peanut butter chips, too, and they also contain palm oil – another really unhealthy ingredient.
In my home country, much of this doesn’t matter, though. That’s because peanut butter chips, Reese’s or otherwise, aren’t available in Finland. So, before I could even start planning for my epic vegan inside-out blondies, I had to get my own little peanut butter chip factory going! I had my notebook and pen ready for just the right recipe.
It came to me almost in no time. Making peanut butter chips at home, in my kitchen, turned out easier than expected. Surprisingly so, to be honest. It had me wondering why I hadn’t done it sooner. Loyal to what I had scribbled down in my notebook, I made sugar-free chips. I’m sure substituting confectioner’s sugar for powdered erythritol would result in equally delightful chips.
Playing the Fool with Epic Vegan Inside-Out Blondies
On the following page in my recipe notebook, I wrote “Vegan Inside-Out Blondies.” The recipe came to me spontaneously and effortlessly. I simply drew inspiration from my fondness for contrast.
Yes, I know. You’re right. Epic vegan inside-out blondies aren’t really blondies. They’re brownies with light-colored chips. The colors have been reversed. I haven’t completely figured out why I find this sort of element of surprise so exhilarating.
Of course I already know the answer. Baking is how I get creative. To me, it’s so satisfying to include something unexpected or special in my recipes – something that they can be recognized from or that distinguishes them from similar recipes. Apart from that, I’m not sure about my creativeness. I don’t think I’m the most creative person. I’m not at all good at drawing or painting, and I’m definitely not spontaneous. I’m much more a planner, organizer, and control freak, even. With that said, I do love telling tales and writing. There is a creative side to me.
In any case, baking and recipe creation represent many such things to me that don’t define me in other aspects of my life. I’m sobersides, but baking’s got me playing the fool. I don’t like surprises, but I want my recipes to surprise. I’m rational, but my sweet treats come from the heart. These elements were important ingredients in the creation of the epic vegan inside-out blondies.
Addictively Epic Vegan Inside-Out Blondies
In my opinion, the epic vegan inside-out blondies look really beautiful. Esthetically, there’s just something about them that appeals to me more than my peanut butter and chocolate chip cubes, for example. And I mean this only looks-wise. Taste is an altogether different matter.
The epic vegan inside-out blondies also taste amazing, though! Not only are they stunning to look at, their gooey, chocolatey, and peanut buttery amazingness is highly addictive. They’re simply so epicly delicious that it’s hard to stop going back for seconds and thirds. This dawned on me the other morning, after I had given my husband the heads up to have a couple of them the previous night.
He wasn’t bursting with excitement at first. That’s because I tend to fill our fridge with stuff to taste on a near-daily basis. But he was open-minded enough to peek inside the container. After that, his face grew a bit brighter. The following morning, half of the epic vegan inside-out blondies had disappeared.
Before my mind went to the calorie count, I thought about the clean, high-quality ingredients I had made the epic vegan inside-out blondies from. There’s gluten-free flour, coconut sugar, and canola oil, but no wheat, refined sugar, margarine, soy, or palm oil. And for the carbohydrate-conscious baker, I recommend going with blanched almond flour and erythritol. They work just as nicely in this recipe. In fact next time around, I think I’ll try making the blondies with calorie-free Puresweet Brown Shuga and see, if they can get even gooier.
Vegan Inside-Out Blondies
- 1 ½ dl gluten-free flour blend
- 1 ½ dl coconut sugar
- 1 dl unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ banaani soseutettuna
- ½ dl keitettyä, jäähtynyttä kahvia
- ½ dl rypsiöljyä
- 1 tsp vanilla extract
- 1 ½ dl peanut butter chips
- Prepare the peanut butter chips following the instructions behind the link above.
- Preheat the oven to 350°F/175°C. Line a 6×8-inch/16×20-cm baking pan with parchment paper with enough overhang on two opposite sides. Lightly coat the paper with a drop of canola oil.
- Add the flour, coconut sugar, cocoa powder, baking soda, and salt in a large mixing bowl and mix well to combine.
- Add the mashed banana, cooled coffee, canola oil, and vanilla. Whisk until thoroughly combined. Fold in the peanut butter chips. Leave 2 tbsp of the peanut butter chips to press on top of the blondies before baking.
- Using a spatula, scrape the batter into the prepared pan and smooth it. Press the rest of the peanut butter chips on top. Bake the inside-out blondies for 15 minutes, or until the edges are set. The center will still look slightly underbaked at this stage, but the blondies will set more as they cool. Resist the urge to bake for too long to get really gooey blondies.
- Let cool in the pan for at least 1 hour. When possible, transfer the inside-out blondies to the refrigerator and let set overnight. Lift onto a cutting board using the excess parchment paper. Cut into 12 equal pieces. Serve and enjoy! Store the inside-out blondies in the refrigerator in an airtight container up to a week.