My daughter has a book called Beautiful Oops. The book is all about how something that seems like a mistake – a blotch of spilled paint or a torn piece of paper – can be made into something beautiful. Inspired by the book, this recipe is what I like to call a delicious oops. I attempted to make my own natural food coloring for the chocolate-covered “carrot” strawberries I featured for Easter by using carrot juice as the color. Unfortunately the liquid from the juice made my chocolate seize – it turned into a mealy, clump mess that would never return to a glossy melted state for dipping. (Note: I tested a small amount of the white chocolate with the carrot juice and it melted just fine, but when I added the juice to the main batch of chocolate and heating it all together it seized). Instead of pitching the clumpy white chocolate, I decided to turn it into another Easter treat. Blondies seemed like a good idea since they don’t require smooth melted chocolate. I found a recipe for white chocolate brownies on Better Homes and Gardens and used it as my inspiration. First, I smoothed out the chocolate with a few tablespoons of coconut oil and used the shredded carrots leftover from the juicing process. Next I substituted garbanzo bean flour for white flour to add a little nutrition and make these gluten-free. The result was amazing. These white chocolate blondies were delicious – a soft, chewy texture and no taste of carrot detected. Even the pickiest eaters in my family (my in-laws) asked to take some home. They’re truly a delicious oops and a great way to use up your seized white chocolate if you happen to have any on hand. Of course you can also use regular melted white chocolate in this recipe, but then you won’t be able to call them a delicious oops.
As for my naturally-dyed carrot-colored chocolate, I went to Whole Foods and picked up the last package of India Tree natural food coloring on the shelf for $20, which was a bargain since they’re listed on Amazon for almost $33. The colors aren’t nearly as vibrant as traditional food dye, but they’re a lot healthier.
- 12 oz white chocolate, melted (can use seized chocolate)
- 2 Tbs. coconut oil
- 1/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup garbanzo bean flour
- 1/4 cup shredded carrots
- 1/4 cup white chocolate chips + more for garnish (optional)
- Preheat oven to 350 degrees. Coat 8x8" baking dish with nonstick cooking spray or line with tinfoil; set aside. or line with foil; set aside.
- In a medium bowl, combine melted white chocolate that has been cooled for about 10 minutes with coconut oil. Add eggs and sugar and mix until fully combined. Add vanilla and garbanzo bean extract; stir just until smooth. Stir in carrots and remaining white chocolate chips.
- Pour batter into prepared baking dish. Bake in center of oven for 25-30 minutes, or until top is lightly browned. Cool in pan on a wire rack, then trim edges and cut into 16 pieces. Garnish with additional white chocolate chips, if using.