It is time to make some easy but delicious blondies with coffee brandy, cardamom, vanilla, pecans and dark chocolate chips. When I hear the word brandy, I immediatly think about Aunt Marge saying to her dog: "Do you want a little drop of brandy?". And that is what I did. But to gooey blondie batter.  Let me show you how to make it.

These Brandy blondies are:

• Vegan
• Moist
• Gooey 
• One bowl method
• Easy to make
• Fun to share with friends and family/or muggles 
• Perfect for fall baking 

Ingredients:

🌰 2 cups of flour

🌰 1 tsp baking powder

🌰 1 + 1/4 cups of lightbrown sugar 

🌰 1,5 tsp vanilla extract 

🌰 1 cup applesauce with cinnamon 

🌰 2 tsp five spice 

🌰 200 gr vegan butter 

🌰 1 tbsp coffee brandy 

🌰 pinch of hibiscus salt (regular salt is fine, this witch is extra)

🌰 half a cup of vegan dark chocolate chips + extra for topping

🌰 1 cup of chopped pecans + extra for topping 

Icing:

2 tbsp powdered sugar 

1 tsp brandy 

2 tsp sticky toffee sauce (see Sticky Banana Toffee Cake on my blog)

Pinch of gold edible glitter (optional)

Magical method 

1. Preheat your oven to 180 degrees. And line your square brownie baking tin with a little bit of melted vegan butter and baking paper. Just to make sure. 
2. Take a big bowl and add your dry ingredients first. Mix around with a whisk so all the lumbs are out.
3. Melt the butter in a small pan. On a low heat.
4. Add the wet ingredients to the batter. A long with the chopped pecans and chocolate chips.
5. Mix the batter until just combined. Do NOT overmix the batter.
6. Add the batter to the baking tin. Sprinkle over your leftover pecans and chocolate chips and bake off for 25-30 minutes. It will be a shame to overcook the batter because then you are left with a cake. Let cool completely and meanwhile make the caramel icing.
7. Mix all the icing ingredients in a bowl with a whisk and pour over the brownies when you want to serve them.