Vegan Party Ring Blondies
The gorgeous Luce from @whatluceeats created some INCREDIBLE looking Vegan Bourbon Biscuit Brownies (https://whatluceeats.com/bourbon-biscuit-brownies/) last week. Like, so incredible looking that I immediately went hunting for some biscuits to bake into brownies myself.
Devastatingly, we didn’t have any bourbons. Luckily though, biscuits are not in short supply in this house and even though I’d already exhausted Lotus biscuits and Oreos this month, I had a trusty packet of Party Rings that were just dying to get involved.
Upon sampling a few (just to check they were still as good as I remember from parties as a 7-year old), I felt Party Rings would pair better with white chocolate than dark and THUS the quest to create a vegan blondie commenced.
This recipe is based on Luce’s original recipe (linked above) but seeing as I made quite a lot of swaps, I thought I’d write out exactly what I did so that you can all join the Party Ring…party…
Vegan Party Ring Blondies
- 250g self-raising flour
- 30g coconut flour
- 50g crushed Party Rings
- 70g light brown sugar
- 70g caster sugar
- Pinch salt
- 90g cacao butter*
- 70g vegan butter
- 250ml non-dairy milk
- 1 tsp vanilla extract
- 70ml non-dairy yoghurt
- 80g chopped vegan white chocolate or chopped cashews
- 75g Party Rings
- Preheat oven to 180c (Gas Mark 4) and line a square or rectangular baking dish with baking paper.
- In a bowl combine the self-raising flour, coconut flour, Party Ring crumbs, light brown sugar, caster sugar and salt.
- Melt the cacao butter/white chocolate and butter and add to the dry ingredients along with the milk, vanilla extract and yoghurt. Stir well to combine.
- Fold in the white chocolate chips and pour the mixture into the lined dish.
- Smooth out and then push the Party Rings into the top. Bake in the oven for 45-50 minutes.
- Allow to cool slightly before removing from the tin and cutting into squares**.
*Cacao butter comes from cacao beans (the same ones that produce chocolate and cocoa powder) – to make cacao butter, cacao beans are cold pressed to extract the oil — similar to olives and olive oil. If you don’t have access to cacao butter, you could try swapping it for vegan white chocolate. Cacao butter is a bit more oily/buttery than chocolate so swapping for white chocolate might mean your batter is a bit stiffer. You can thin it out with a bit more milk, yoghurt or melted butter until it reaches a thick-but-pourable consistency.
**Store in an airtight container for up to 5 days.