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Blondie Brownies

I didn't grow up with Blondie Brownies......I know deprived huh! I don't remember trying them until my husband's family introduced me to them. Ummmmm yeah I liked them. And then well a lot of cookies and brownies and things took a back seat while I learned a healthier way to live.

I did slowly add treats I loved back in as I learned the art of "Healthifying" but for some reason there are a lot of things I kind of just forgot about or I don't know maybe just never worried about them. Most of the things I have healthified have been things that I was craving.

It's kind of funny how many things I just haven't craved or really even thought about. There was a time when I thought my life would end if I had to live without certain foods. Well guess they weren't really all that important now were they.  All I know is I have not ever felt deprived on this road to healthy whole foods.

Anyway we were sitting around visiting one evening and we were feeling like a treat. But I wanted to try something new. Like I have said before sometimes I just get bored of making the same things. So I asked Ryan if he wanted me to try Blondie Brownies. He was like, "Oh heck yeah!"

Plus our kids had never had them I wouldn't want them to be deprived like I was. It took a few tries but here they are and they are mighty tasty if I do say so myself!

Blondie Brownies

3 1/2 cups whole wheat pastry flour (ground soft white wheat)
3 teaspoons baking powder
1 teaspoon Real Salt
2 teaspoons vanilla
1 dash almond extract (optional)
1 cup coconut oil, melted (add one heaping teaspoon ghee in place of some oil if desired)
3 cups Sucanat
2 organic free range eggs (or double next ingredient)
1 heaping Tablespoon egg replacer mixed with 1/2 cup water
carob chips (optional)

Preheat oven to 350 degrees. Mix egg replacer and eggs together. In a separate bowl cream coconut oil (being sure it is not hot), Sucanat, vanilla and almond extracts together. Add egg mixture, stir in well. Add flour, baking powder and salt. Mix until smooth, should be the consistency of thick cake batter. Spread onto a cookie sheet lined with parchment paper. Bake for about 20-30 minutes or until crackly on top and toothpick comes out clean. If wanted sprinkle carob chips over blondies as soon as they are removed from oven. Let cool before cutting. Cut into squares and serve.

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