Vegan Chocolate Chip Blondies

This recipe is on of those great ones that can be whipped up at the last minute with very little fuss. 

It's the kinda recipe that you'll (hopefully) have all of the ingredients for and it's the kind that only requires one bowl to make and 30 minutes to bake. 

All this nifty time saving can really only result in one thing, can't it? Well, er...more time. More time for you, so you can sit down with a friend (+ your batch of Blondie's) and stay there until all the Blondie's are gone and you've somehow watched all off this series of Celebrity Big Brother. 

Or whatever else it is that people do when they have lots of time...

I've only recently found out that Montezuma's chocolate have some really great vegan options, so for these I used their giant dark chocolate buttons. Against the light and chewy Blondie's, these worked perfectly and added a really amazing chocolate flavour that complimented the strong vanilla. If you don't need these to be vegan/dairy free, or you don't want to use soya yogurt, then any other plain or natural yogurt should work just fine. I also want to try these out using coconut yogurt, so if anyone does this please let me know how they turn out! 

Ingredients:
1 1/4 cup plain GF flour
1 tsp baking powder
pinch of salt
Heaped cup plain or vanilla soy yogurt
1 tsp pure vanilla bean paste - omit if using vanilla yogurt
3/4 cup unrefined cane sugar
1 cup vegan chocolate, chopped (or chocolate chips)


To Make:

• Preheat your oven to 180C and line a 8"x8" baking tin with greaseproof paper. 
• Combine the soya yogurt and vanilla in a large bowl. 
• Add in the sugar and mix until well combined. 
• Sift in the flour, baking powder and salt.
• Gently fold to combine using a wooden spoon.
• Finally, fold the chopped chocolate into the mix.
• Pour the batter evenly into the prepared pan and smooth with a spatula, encouraging the mixture into the corners. spread over the pan with a spoon or spatula. 
• Bake in the oven for 35–30 minutes, until the top of the Blondie's are firm and brown. 
• Remove from the oven and allot to cool completely in the pan before turning out onto a wire rack.
• Cut into 16 pieces.
• Will keep for about 3 days in a tin or airtight container.