Sunshine Squares with Chocolate Chunks
Makes 16 Squares
Ingredients
- 8 tablespoons vegan butter (1 stick)
- 1/2 cup brown sugar, lightly packed
- 1/3 cup evaporated cane sugar
- 2 tablespoons aquafaba
- 1/4 cup fresh orange juice
- 1-1/3 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- zest of 1 orange
- 1 3-1/2 ounce bar bittersweet chocolate, coarsely chopped (about 1/2 cup)
Miami Vegan by Ellen Kanner, published by LCIX Editions
Method
- Preheat oven to 350°F. Lightly oil an 8x8-inch baking pan.
- In a medium-sized bowl, sift together flour, baking soda, and cinnamon. Grate in orange zest. Stir to combine and set aside.
- In a saucepan over medium heat, melt the butter. Pour in the brown sugar and evapo- rated cane sugar. Stir until sugar dissolves.
- Add the aquafaba, fresh orange juice, and optional Grand Marnier. Stir again to combine.
- Slowly pour the flour mixture into the melted butter mixture, stirring just until it comes together as a batter.
- Pour the batter into the prepared pan, smooth the top, and scatter on the chopped chocolate.
- Bake until the bars are golden brown and set, 30 minutes.
- Remove from oven and let cool completely before slicing into squares.
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