I am so happy that another blogger shared this recipe! The original blondie recipe can be found here: http://ellasurreau.wordpress.com/2014/02/22/our-favorite-blonde-brownie-recipe/
Friends of ours were having an impromptu birthday gathering and wanted to get a cookie cake. On the inside, I was hoping they wouldn’t because the only thing I had ready was the standard frozen cupcake. Then I thought of the perfect recipe I’d been meaning to try and accepted the challenge!
I made a few substitutions, to use what I had on hand and to make a half batch. I also added about 1/2 cup of Enjoy Life brand Mega Chunks of chocolate and piped chocolate frosting (Pillsbury brand) along the edge to make it look just like a store bought cookie cake. I only have the picture from my cell phone, but it was so yummy. Full disclosure- my children did not like it. But the other, non-allergy kids and parents at the party loved it and said it was reminiscent of the blondies that Ruby Tuesday’s restaurant use to serve.
In a small bowl, mix together 1 cup all purpose flour, 1/2 tsp baking powder, and 1/2 tsp baking soda, and a dash of salt.
In a large bowl, mix together 1/3 cup of melted dairy free butter (I use Earth Balance), 1 cup packed of dark brown sugar, 1/4 cup of soy sour cream (I use Toffutti brand), and 1 tsp of vanilla.
Mix wet and dry ingredients together until well combined, then spread into greased 8×8 inch pan or similar small sized baking pan or dish.
Bake at 350 for 25-35 minutes, until center sets up and toothpick comes out clean.