Every bite is from these chunky, chocolate filled blondies Twenty five Bosch! Buttery, rich flavors that will leave you wanting more. Pair with a tall glass of oat milk and you’ve got yourself a winning combo.
do you want:
1 cup almonds
4 bananas, 2 ripe and 2 firm
⅔ cup peanut butter
6 tablespoons maple syrup
4 tablespoons vegetable oil
⅓ cup plus 1 tablespoon unsweetened vegan milk
1 tablespoon vanilla extract
2 cups plain flour
⅓ cup plus 1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon of baking soda
¼ teaspoon sea salt
4.5 ounce dark chocolate bar
1 tablespoon brown sugar
what do you do:
- Preheat oven to 350 degrees and line an 8 x 11 inch baking dish with parchment paper. Spread the almonds in the baking dish and place in the oven for 8 to 10 minutes, until the almonds are deep golden. Remove and set aside to cool.
- In a mixing bowl, place the ripe bananas and mash with a fork. Add ½ cup peanut butter, maple syrup, oil, milk, and vanilla and stir until combined.
- In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients, and fold together to form a smooth batter.
- Roughly chop the roasted almonds and chocolate. Add ¾ cup almonds and ¾ chocolate chunks to the batter. Transfer the batter to the baking dish with a spatula and smooth the top. Dollop the remaining peanut butter on top, as well as the remaining almonds. Peel the hard bananas, cut them in half lengthwise, press the slices gently over the top of the cake and sprinkle with brown sugar. Place in the oven and bake for 35 minutes until golden brown on top.
- Melt the remaining chocolate in a double boiler and drizzle over the cake. Cut into 12 pieces and serve.