I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.
Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many. One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.
I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!
So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!
When I’m in a time crunch (which is OFTEN these days with a one year old!) but REALLY want to bake, I think “ok, what can I throw in a pan and just bake all at once?!” Obviously brownies come to mind immediately but sometimes I want something that doesn’t involve chocolate. Crazy, I know! Blondies are great for curing that sweet craving and take no time at all. These particular blondies are deliciously rich and chewy. They start with browned butter (YUM) and finish with loads of oats, white chocolate and shredded, sweetened coconut. Doesn’t that just sound amazing?! I enjoyed one (ok, two) of these with a steaming cup of coffee! I highly recommend you do the same. 🙂
Brown Butter Oatmeal Blondies with White Chocolate and Coconut
½ c. Unsalted Butter
½ c. Sugar
½ c. Light Brown Sugar, packed
1 Large Egg
2 t. Pure Vanilla Extract
1 c. All-Purpose Flour
½ t. Baking Powder
½ t. Salt
1 c. Old-Fashioned Rolled Oats
1 c. White Chocolate Chips
1 c. Sweetened, Shredded Coconut
Preheat oven to 350 degrees. Grease and 8x8 baking pan. Brown the butter in a pan over medium heat until it just begins to turn brown, about 5 minutes. Set aside to cool. Whisk together the flour, baking powder and salt and set aside. In the bowl of an electric mixer, beat the butter and sugars until well combined. Add the egg and vanilla. With the mixer on low, gradually add the flour mixture and mix until just combined. Gently stir in oats, chocolate chips and coconut. Pour batter into pan and press until it's even in the pan. Bake for 30 minutes or until a tester inserted in the middle comes out clean. Cool completely and cut into squares.
Sometimes I make the mistake of doing, ahem, research for my blog when I’m hungry. And it never ends well. After looking at numerous varieties of desserts for this post, it was all I could do to not go into my kitchen, get a huge bowl of peanut butter, sprinkle it with dark chocolate chips and crushed graham crackers and call it dinner. But I didn’t! Instead, I had a sensible meal of garden lasagna (delicious!) and refrained from eating every bit of sugar in my house. Just a word of caution!
Any of these desserts would be GREAT for a Superbowl party. I tried to choose things that were fairly simply and not too labor intensive. After all, you’ve barely recovered from Christmas baking! I really don’t think you can go wrong with whatever recipe you choose–they’re all delicious. And next week I’ll have football themed desserts if you’re feeling a little more crafty with your baking…football shaped sweets are just too darn cute!