Ghirardelli Plant-Based Dark Chocolate Chip Blondie Recipe

Name: Ghirardelli
Address: USA

Servings: 16 blondies

Ghirardelli 52% Cacao Non-Dairy Dark Chocolate Chips (Case of 12)

6 tablespoons Non-dairy butter substitute, melted*
3/4 cup Dark brown sugar, lightly packed
¼ cup Unsweetened applesauce
1 teaspoon Vanilla extract
1/4 teaspoon Baking powder
1/4 teaspoon Table salt
3/4 cup All purpose flour
3/4 cup Ghirardelli 52% Cacao Non-Dairy Dark Chocolate Chips
1/2 cup Roasted chopped nuts, such as pecans or walnuts (optional)
Pinch Flakey sea salt (optional)
**non-dairy butter substitute can be replaced with 1/2 cup unsalted butter, melted

Preheat oven to 350°F. Line 8" x 8" baking pan with foil and lightly coat with nonstick cooking spray.
In a large bowl, whisk together melted butter substitute and brown sugar. Whisk in applesauce and vanilla extract until well combined. Add salt and baking powder, whisk to incorporate.
Add flour and fold in until just incorporated. Mix in non-dairy dark chocolate chips, and nuts if using, until evenly distributed.
Spread batter into prepared pan and bake for 20-25 minutes or until light golden brown. Be careful not to overbake.
Sprinkle a pinch of flakey sea salt if using over baked chocolate chip blondies.
Cool in pan on a wire rack for 10 minutes or until blondies cool completely. Remove from pan and foil and cut into 2" squares.
Blondies can be stored in an airtight container at room temperature for 3 days.