Raspberry-Chocolate Chip Blondie Bars

Summary

Yield
__yield__ Dozen
Source

Vegan with a Vengeance by Isa Chandra Moskowitz, submitted by Amanda

Prep time45 minutes
Recipe CategoriesCookies & Bars Vegetarian

Description

Traditional dairy ingredients can be substituted for the dairy-free alternatives listed. I've made these without the chocolate chips and they turn out just fine, too.

Ingredients

0Cupraspberries (frozen)
0Tablespoontapioca starch (or arrowroot powder or cornstarch)
0Cupwater (cold)
0Cupflour (all purpose or plain)
0Teaspoonbaking soda
0Teaspoonsalt
0Cartonsoy yogurt (plain or vanilla)
0Cuprice milk
0Cupcanola oil (plus 2 Tbs)
0Cupsugar
0Tablespoonvanilla extract
0Cupchocolate chips

Instructions

Preheat oven to 350ยบ. Lightly grease a 9x13-inch baking dish.

Prepare the raspberry layer (OR SKIP THIS AND USE 1 CUP RASPBERRY PRESERVES INSTEAD):
In a saucepan combine all raspberry layer ingredients and stir until tapioca starch is dissolved. Bring to a boil and then lower to a low boil, stirring often, for 5 minutes or until thickened. Remove from heat.

Prepare the blondie layer:
In a mixing bowl, sift together the flour, baking soda and salt. In a separate bowl, combine the yogurt, rice milk, oil, sugar and vanilla. In batches, mix the dry ingredients into the wet to form a dough. Set aside 1 cup of the dough and spread the rest in the prepared baking pan. Spread the raspberry layer over it (or use 1 cup of rasperry preserves.) Sprinkle half of the chocolate chips over the raspberry layer. Drop the remaining dough over the chips and raspberries; sprinkle the rest of the chocolate chips over that. Bake for 35 minutes. Let cool completely before serving.