On Saturday we went to the Swan Aid fundraising picnic, and as I knew I would be surrounded by a sea of meat-eaters (and D + Simon) I wanted to bake something delicious and sweet to bring, as well as an abbreviated version of our usual picnic fare of potato salad, hummous and fruit. A quick flip through My Sweet Vegan led me to the delicious sounding but oddly named black bottom blondies. I couldn't work out what the name meant, but I was intrigued enough to try baking them. Later, D pointed out they were 'blondies' as the opposite to 'brownies,' and it all made sense.
I made very few alterations to this recipe. As always I didn't really measure it very accurately, and I only approximately converted things - it called for 6 ounces of vanilla soy yoghurt, which I decided would be about half a cup of soy milk mixed through with three spoons of apple sauce. I also baked it for much longer, finding it required about 45 minutes (as opposed to the recommended 28-35), though that could just be my crazy oven.
These were delicious. They were really easy and they look impressive because of the colour shift, and I'll definitely be making them again.