Ooey Gooey Blondies

August 19, 2019

Let me tell you, the first time I made this recipe I took a risk. I wanted to bake something for my friends that had a new baby, but I didn't have the ingredients for my Scrounge CCC's which is what I thought I would bake for them. It was time to Scrounge!

I was excited for the challenge, but also nervous making something that I had never made before for other people....risky. 

 

I quickly flipped through some of my cookbooks to generate some ideas of what I could make based on what I had in my kitchen. I didn't have eggs which I know is a key ingredient in most baking recipes so I had to figure out what I could substitute for eggs. After some research the answer was Greek yogurt, I had that at home.

 

I ended up finding a recipe for almond butter zucchini blondies and  substituted the egg for Greek yogurt and I didn't have enough almond butter so I did half almond butter and half peanut butter. They turned out so delicious! They are very moist and "ooey gooey" so I like to eat them with a fork but they have the perfect sweet and savory mix. I store mine in the fridge to let them settle even more and get a bit more solid. 

 

Ingredients: 

  • 1/2 c. Almond butter

  • 1/2 c. Peanut butter

  • 4 tbsp. Plain Greek yogurt 

  • 1/2 tsp. pink himalayan sea salt or regular sea salt 

  • 1/2 tsp. Baking soda 

  • 1/2 c. coconut sugar 

  • 1/2 tsp. Pure vanilla extract 

  • 1/2 c. Dark chocolate chips - these are my favorite, they're sweetened with Stevia 

  • 1/2 -1 c. Zucchini - the more zucchini the more moist they will be 

Preparation: 

  1. Preheat oven to 350˚F

  2. Line an 8x8 baking pan with parchment paper 

  3. In a large bowl mix together, almond butter, peanut butter, Greek yogurt, salt, baking soda, coconut sugar and vanilla 

  4. Fold in the chocolate chips and zucchini 

  5. Pour into the prepared baking dish pressing down to spread evenly 

  6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

  7. Let cool before serving. They will be very moist which is why I called them "ooey gooey blondies". That said, I prefer to let them cool in the refrigerator before serving because they get a little more solid. 

  8. Store in refrigerator 

 

The Scrounge: 

If you don't have these exact ingredients, Scrounge with the things you have at home! For example, if you don't have Greek yogurt or can't eat dairy – use 1 egg, apple sauce, or dairy free Greek style yogurt. If you don't have dark chocolate chips – use a chocolate bar with a grater or use semi sweet chocolate chips. If you don't have vanilla extract – use almond extract. If you don't have peanut butter or almond butter use cashew butter. You may end up creating something even better! 

 

 

 

Share on Facebook
Share on Twitter
Please reload

SCROUNGE SOUNDS

10.13.19

© 2017 by The Scrounge. Proudly created with Wix.com