Vegan Chocolate Espresso Blondies
Serves 915 mins prep30 mins cook
A viral recipe for vegan Chocolate Espresso Blondies, with an option to use pumpkin puree or plant-based yogurt. Remember to let them cool for the best experience!
0 servings
What you need
tsp baking soda
tbsp ground coffee
tsp vanilla extract
tsp baking powder
tsp salt
cup granulated sugar
cup pumpkin puree
Instructions
1. Preheat the oven to 350F and line an 8x8″ baking pan with parchment paper. 2. In a medium bowl, whisk together the melted vegan butter and sugar. 3. Add in the pumpkin puree and vanilla extract, and mix together thoroughly. 4. Add in the salt, flour, espresso grounds, baking soda, baking powder, and use your utensil to evenly combine the ingredients. 5. Fold in the vegan chocolate chips. 6. Scoop the batter into your prepared baking dish, it will be on the thicker side if you started with hot butter. 7. Bake the blondies in the oven for about 28-32 minutes, or until the top is a deep golden brown. 8. Remove from the oven and allow the blondies to cool in the pan for 10-20 minutes before slicing. Slice and serve. Enjoy!View original recipe