This recipe is inspired by Joshua Weissman, who was inspired by Christina Tosi of Milk Bar, the pastry chef responsible for throwing nearly everything she had in her pantry into her brownies! The only difference is we’re throwing everything from our cabinets into blondies. Sigh… we always gotta be different some how.

Don’t think I’m going to avoid that whole “Final Recipe” business either! After all, this is No Eggs or Ham’s final recipe. If you keep up with us on social media or subscribe to our emails, you’d know that Kim and I are transitioning to video content and incorporating eggs, honey, and seafood into our recipes. Alas, if the food’s not going to be vegan, it’s not going to be on No Eggs or Ham.

We knew without a doubt that we wanted to make the move to video content back in September of 2019, but we didn’t know we were going to end No Eggs or Ham. However, as our diets changed, creative desires shifted, and collective purpose found a new path, it became clear that we needed an energetic reset. On top of that, our fans deserve for NEOH to end here, with over THREE HUNDRED vegan recipes within three years. The recipes have traversed a lot different territories, from lectin free to gluten free to sugar free to straight up junk food, but they’ve always been vegan (with the exception of a few recipes back in the day that had honey as an optional ingredient—wwwoooppssss).

While we’ll continue to have vegan recipes here on our new channel, it will not be dedicated to plant-based food like No Eggs or Ham has been. This website is our culinary contribution to vegan cuisine, and NO ONE can tell us it’s not monumental, impressive, or absolutely staggering in quality and quantity. We’re proud to say with utter confidence that we presented one of the most SERIOUS approaches to vegan food in our final years as No Eggs or Ham, and to be completely honest, I don’t want to hear anyone say we should be “making vegan food” UNLESS they’ve made every one of our 300+ recipes. We’ve done our due diligence and now we owe it to ourselves to explore the culinary realm on our own terms, adventuring to wherever knowledge, new experiences, or plain ‘ole fun lurks.

With that being said, we feel like our culinary journeys are just starting, and to think that No Eggs or Ham was just the beginning is very humbling and mind boggling. What started as a small interest in making more homemade food eventually turned into a shitty Tumblr page with iPhone 6 photos and blog posts that were WAY too long. From there, we saw the need for a website and thus began No Eggs or Ham. It’s still wild to think that even one person out there has made one of our recipes, never the less hundreds of people over the span of three years! No matter if you simply read our posts and gandered at the photos, made our recipes religiously, or are currently reading this wondering why you’re so invented in a website you’ve never heard of, THANK YOU!

Although we’ll probably log on a few more times to let you know about our next endeavor, this feels like the proper way to go. So until next time, much love <3

No Eggs or Ham

P.S. Oh yeah I totally forgot there’s a recipe in this post! So yah, totally enjoy that before scrolling away. Okay, too da loo!

Vegan Everything Blondies!

  • Servings: ~9 large blondies
  • Difficulty: Easy
  • Print

Sweet & salty buttery blondies with chunks of pretzels, potato chips, dark chocolate, and Dandies marshmallows!

Ingredients

Batter

  • 300 grams (2 1/2 cups) all purpose flour
  • 4 grams (1 teaspoon) baking powder
  • 20 grams (4 loosely-packed tablespoons) VeganEgg by Follow Your Heart
  • 176 grams (3/4 cup) cold water
  • 224 grams (1 cup) Melt Organic butter
  • 480 grams (2 1/2 cups) light brown sugar
  • 15 grams (2 teaspoons) red miso paste
  • 10 grams (2 teaspoons) vanilla extract
  • 1/2 teaspoon instant espresso powder

Mix Ins

  • 60 grams dark chocolate chopped
  • 35 grams (~35) Dandies mini marshmallows
  • 45 grams potato chips (crushed) plus extra for topping
  • 25 grams (~15) mini pretzels (crushed) plus extra topping

Directions

  1. Pre-heat oven to 350° F. Rub a 9 x 9″ baking pan with a light layer of butter and line with a parchment sling. 
  2. Whisk together flour and baking powder in a medium bowl then set aside. In a small bowl, whisk together VeganEgg powder with cold water until smooth, then set aside as well.
  3. Gently melt butter over low heat until just melted, stirring often. Transfer to a large mixing bowl, add in miso paste, vanilla, espresso powder, and whisk until mostly smooth (miso won’t completely disperse until sugar is added).
  4. Mix in brown sugar until mixture forms a smooth paste, then whisk in VeganEgg.
  5. Add in dry ingredients and fold/stir with a spatula until the batter is thick and gooey. Fold in chopped chocolate, marshmallows, potato chips, pretzels, and most of the chopped chocolate (reserving some for topping). Transfer batter to prepped pan and top with a small handful of chips, pretzels, and remaining chopped chocolate.
  6. Bake for 25 minutes, take out of oven, and bang pan on the counter a few times to prevent elevated sides. Bake for another 25 minutes.
  7. Important Note on Doneness: What you’re looking for is completely set sides and a slightly soft center; no part should be gooey
  8. Cool in pan for 15 minutes, then transfer to cooling rack using parchment sling to cool completely. Slice into pieces and enjoy within 3 days.

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