For every action, there is an equal and opposite reaction; applied to baked goods, this theory could be interpreted to say that for every brownie, there is a blondie. Isn’t science great?
Thus, when my brownie crisps were received with such voracious enthusiasm, I knew right away that there would need to be a round two for this experiment. Boasting the same satisfying crunch in a lighter golden-brown package, these sweet squares are the perfect contrast to the dark, devilish rendition that inspired them. I can’t say that one is better than the other- In fact, I think it would be unfair to pick one over the other. Clearly, the only way to maintain a harmonious balance is to make a batch of both at once.
Blondie Crisps
1/3 Cup Aquafaba (Liquid from a Can of Chickpeas)
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
3 Tablespoons Pure, Unflavored Pea Protein
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Cup Olive Oil
1/2 Teaspoon Molasses
1/2 Teaspoon Vanilla Extract
1/2 Cup (3 Ounces) Vegan White Chocolate Chips, Divided
3 Tablespoons Chopped Walnuts, Divided
Preheat your oven to 300 degrees and line a baking sheet with a piece of parchment paper or a silpat.
In the bowl of your stand mixer (or a large bowl with a hand mixer,) combine the aquafaba and sugar and beat until foamy. You’re not looking to whip it into a firm meringue here, but a loose froth with the sugar fully dissolved. In a separate bowl, whisk together the flour, pea protein, salt, and baking powder, stirring to ensure that all of the ingredients are equally distributed throughout the mixture.
Slowly add in the dry ingredients while the mixer runs, scraping down the sides of the bowl as needed. Immediately follow with the oil, molasses, and vanilla, and stir just until the batter comes together smoothly. Fold in the half of the white chocolate chips and walnuts by hand.
Transfer the batter to your prepared baking sheet and use an offset spatula to spread it out as thinly as humanly possible. The batter should just about cover the whole sheet. Sprinkle the remaining white chocolate chips and walnuts evenly over the top.
Bake on the center rack in the oven for 20 minutes, rotate the pan, and continue baking for 10 more minutes. Pull the sheet out and use a pizza cutter to slice the square or rectangular shapes you desire, but don’t separate them yet. Return the cookies to the oven and bake for a final 10 – 14 minutes. They may still feel slightly soft in the center, but they’ll continue to crisp as they cool.
Let the crisps cool completely on the baking sheet before breaking the cookies apart. Store in an airtight container for up to a week, if you can manage to keep them around that long.
Makes 2 – 2 1/2 Dozen Blondie Crisps
Yum! These look amazing, I am definitely going to make them for my son. Whenever I make or eat something chocolate he always asks for vanilla; he won’t eat brownie, chocolate chip cookies, or any other chocolate product (I know, I don’t know where he came from). I’m adding these to my Weekly Button Up!
These look wonderful too, love that they use chickpea liquid and want to try making them just for that! :-) Thanks.
These look so yummy! I love that you used both aquafaba and pea protein in these. Those are both ingredients that I want to use more! I have a whole bag of pea protein in my cupboard, so I’m going to use it to try these delicious looking blondie crisps!
http://www.peanutbutterandle.wordpress.com
The cookies looks so yummy!!!! I cant wait to handmade these cookies for my husband now! It really is a helpful recipe… keep it up!
Those look so good:) And a great name to that chickpea liquid;D
You did it again Ms Hannah. Right when I thought I was going to be able to stick to my latest food plan for more than a few days, I get this scrumptiousness in my inbox. What’s a girl to do but bake? ;)
What a yummy cookies!! the photos are awesome too!! Love the ingredients you add in for this. Thanks for the detailed informations! Good Job!
Great recipe Ms Hannah! Looks yummy and light enough for a snack in between meals. Lovely squares. I will definitely try.
Thanks so much for sharing your wonderful recipe. I will definitely indulge in these delicious looking crisps! :-)
Very nice! I’ve only just taken my first steps into aquafaba, so I’m keen to try some more recipes. Is there anything to sub for the pea protein though? I’d never been able to find any around here, alas.
I can’t guarantee comparable results with an untested substitution, but I have a feeling that any other pure, plant-based protein powder (no added flavors, sugars, vitamins, etc) should probably work out. If you give it a try, let me know how it goes!
[…] Blondie Crisps Via Bittersweet Blog […]
[…] No Dumb Blonde […]
I made these today, and they are really yummy! I used hemp protein powder and maple syrup, instead of the pea protein powder and molasses. Found your site on Foodgawker trying to use up leftover aquafaba after making hummus. Thanks!
I’m so happy to hear that you were successful, especially with your substitutions! Now I have more options for anyone else who asks. Thanks for your comment- hope you enjoy those cookies! :)
[…] Recipe via bittersweetblog.com […]