Naturally blonde.

"So, this blonde walks into a juice bar..."

I've been a towhead all my life. So I've heard, endured – and gleefully shared – more than my share of dumb blonde jokes. [Not to mention Polish jokes. Oh, and let's not forget the ever-popular vegan jokes.]

But seriously, folks. These formidable little blondies are no laughing matter. They're smart. Real smart.

Why? First, they're plant-based – no animal products, no cholesterol, no cruelty. Second, they contain only simple, pronounceable ingredients you're more likely to find in your pantry than in a science lab. Third, they're slightly lower in fat than most blondies. Okay. Counting in at 7 grams per bar, they won't pass muster with strict nutritarians [whom I admire]. But compared to the full-fat, cholesterol-laden alternative, they are positively angelic. For me, they strike a happy balance between prudence and decadence.

I'm dedicating this recipe to some smart blonde vegan cookies--who are probably too smart to ever eat blondies: Kris Carr of CrazySexyLife, Susan of FatFreeVegan, Amber of Almost Vegan,  and JL of JL Goes Vegan,

Happy baking, kids.

Smart Blondies


Wet:

• 4 oz applesauce
• 4 T canola oil
• 1/4 cup non-dairy milk
• 1 1/2 tsp vanilla

Dry:

• 1/2 cup sugar
• 1 1/4 cup whole-grain flour [I recommend part spelt flour, part whole-wheat pastry flour
• 2 T soy flour
• 1 T baking powder
• 1/2 tsp salt
• 1 cup dark chocolate chips

Makes 9 blondies

Preheat oven to 350 degrees. Grease a 9" x 9" pan.

Mix wet ingredients in a medium bowl.

Mix dry ingredients in a large bowl. Add wet ingredients to dry and stir until just combined.

Bake for 25-25 minutes or until a cake tester comes out clean. Cool for 10 minutes before cutting.