Vegan Chocolate & Butternut Squash Blondies

I think we’ve already covered that when autumn rolls around, I am all about the pumpkins.

And the squash.

In fact, let’s just say that I’m a fan of the gourd family, as evidenced by my pumpkin cookies. And muffins. And cupcakes.

This time I thought I’d try something a little different in the form of…blondies!

I love a good brownie, in fact I’d say that brownies are probably my favorite dessert and after about my second year as a vegan, I finally perfected my vegan brownies. So this year, I’ve decided to tackle blondies.

The ingredient list is quite simple and if you’ve ever made vegan blondies before, you already know just how easy this vegan dessert recipe can be! So…here we go.

The first thing you want to do is grab two bowls. In the first, add the dry ingredients. Flour, baking soda & powder, salt, cinnamon and ginger. If you’re in a pumpkin spice kind of mood, add that, but I’ve added too much pumpkin spice this year. Whisk to mix and then add in the sugar. I used brown sugar and I sifted it to make sure it was all broken up because brown sugar tends to clump.

In the other bowl, add the coconut oil, milk, extract and squash.

Add the wet ingredients to the dry and mix until just combined.

I was able to find vegan baking chocolate so I had to chop it up by hand but if you have vegan chocolate chips, toss them in while you mix to avoid over blending.

Pour the batter into a greased baking dish and smooth with a spatula, then add a few more chocolate chunks on top…if you like.

Bake for 20 to 25 minutes and let it cool for 15 to 20 minutes. Trust me, it’s worth the wait!

This goes great with mulled wine, cider (if that’s your thing) or a nice mug of hot cocoa.

What’s your favorite type of blondie? Drop links or photos in the comment section.