It took me a few days to decide whether I wanted to call these Chocolate Chunk Blondies or Chocolate Chunk Cookie Bars. Because really, is there a difference? After conducting more Google searches than I’m willing to admit, I’ve come to the conclusion that there isn’t. So I flipped a coin and cookie bars won. I wish I was kidding, but I’m not.
Oh, and here’s a view from the side. Now, if you’ll excuse me, I have to get ready for my coffee date with Cara.
Update: Cara and I bonded over multiple cups of coffee and steel cut oats. And learned that our lives are eerily parallel. Right down to our tiny bladders. Proof (of us meeting, not of our tiny bladders).
CHOCOLATE CHUNK COOKIE BARS (GFO)
1/4 c. vegan butter
1 c. cane sugar
1 tbsp unsulphured molasses
1 1/2 tsp pure vanilla extract
3 tbsp soft silken tofu
1/4 c. almond milk
1/2 tsp fine sea salt
Pinch of baking soda
1/2 tsp baking soda
2 c. unbleached flour
1/2 c. chocolate chunksPreheat oven to 350˚F. Line an 8×8 metal baking pan with parchment paper; set aside. In a large mixing bowl, cream the butter, sugar, molasses and vanilla extract using a hand mixer on high speed. Beat for 1-2 minutes, or until light and fluffy. Mix in the tofu, milk, salt, baking soda and baking powder. Add the flour and mix just until combined. Using an offset spatula, spread the batter evenly over the prepared pan. Press the chunks into the top of the dough. Bake at 350˚F for 25-30 minutes. Cut into 2″ squares and store in an air tight container for up to three days.Yield: 16 bars