Comments 8

Chocolate chip blondies

We tried this recipe a couple of weeks ago in an attempt of improving our office coffee break game. We weren’t very sure but the result surprised us so much that we’ve already cooked more than two batches in the last few days. These vegan (well, that’s optional), light blondies are surprisingly good. They might not look like much, but they are addictive!


First it was gluten, then sugar and now comes the palm oil. The supermarket is full of cancer threats and since I’m a hopeless hypochondriac I’ve been trying to bake our very own, healthy (ish) treats for a while now like these almond bites, this coconut vanilla cake or these coconut chocolate bars. Notice a pattern? Coconut. And for this recipe we also used a lot of coconut based ingredients. Coconut sugar, which is great if you want to cut off refined sugar, and coconut butter, which we found a little bit hard to work with (you can always use normal butter to make things easier). Tip: work the dough with your hands and a wood spoon. It will get messier and it will be more difficult (it counts as arm workout, I hope) but we’ve found that that’s the best way to work with the coconut butter. However, these blondies are worth the effort. So delicious!


Onto the recipe! You will need:
100 g coconut butter
100 g coconut sugar
Seeds from one vanilla pod
100 g soya yogurt
2 tablespoons agave syrup
250 g plain flour
2 teaspoon baking powder
A large pinch of sea salt
90 ml milk (you can use coconut, almond or soya milk and keep this recipe vegan)
150 g dark chocolate, roughly chopped


Preheat the oven o 190ºC and line a brownie tin with baking paper.
In a big bowl, mix the butter and the sugar. Add the vanilla seeds, yogurt and agave and beat until combined.
In a separate bowl, mix the flour, baking powder and salt.
Add the dry ingredients mix to the wet ingredients and, you guessed it, mix. Slowly pour the milk and mix again until combined. Finally add the chocolate.
Pour the batter into the tin and spread with your hands. The original recipe recommends a spatula but since the dough is really sticky, the palms of your hands will do a better job. Just dab it until you get a smooth surface.
Bake for 35 minutes, then let it cool completely and cut into squares.

The result is not overly sweet, it’s moist (though on camera looks oddly dry) and tastes extremely rich thanks to the dark chocolate. Perfect to take to the office and bright up your coffee break! Mission accomplished!

PS: This a take on a original recipe is from this book, which we bought in order to discover new ways of preparing vegetables, but has an incredible good dessert and snacks section!



  1. It looks delicious! Have to try this!
    I am also concerned about health and you are right! It is not easy to find healthy options to our more than necessary sweet treats! There is, however, a big controversy about soya as well. It is difficult to find clear scientific evidences on that. I don’t avoid it completely but I personally think it is not a bad idea to combine it with other plants based yoghourts or milk!

    • Absolutely! I also find that if we avoid everything controversial we will end up eating air! It’s crazy and a little bit scary…We usually don’t use soya based products, but for this recipe the soya yogurt worked really well. However, I’m thinking that maybe coconut yogurt will work just as well! Adding more coconut is always nice in our books! :) Thanks for your comment G!

  2. Trinity says

    These look delicious! I’m going to make them soon for my husband, who is vegan. I’m getting there for health reasons, too (I’m about 90% vegan); but have not yet fully committed. These will certainly help! Do you think the recipe would work well with gluten free flour?

    • Hi! I don’t think that would be any problem! We are not vegan, but we try to have a mostly plant based diet. For us, it’s all about balance!

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