Black & White Blondies

They're for your Mom! They use that leftover 1/4 package of silken tofu from your fab-lafel escapade! They're fluffy and dense at the same time! THEY'RE PERFECT!

Truly, I had my doubts when I was putting these together, especially as I was stirring the tofu into my other ingredients and thinking, "Boy...this looks too dry." I put the spoon down and walked away to think for a second about how I was going to salvage it (what a waste of perfectly good vegan chocolate chips it would be!), tried stirring it again...and discovered that it was perfect. Did that 2 minutes away help the moisture soak in? I guess so!
In your blender, combine:
1/4 package silken tofu
1/4 cup soy milk
1/3 cup canola oil (try applesauce if you want...let me know how it turns out!)

Buzz, scrape, buzz, and scrape until it's smooth. Then, pour it into a bowl and add:
1/2 cup sugar
1/2 cup brown sugar

Stir stir stir. You want the sugar to be really well incorporated before you add:
1 1/2 cup flour (not whole wheat...now's not the time)
1/2 tsp baking soda
1/4 tsp baking powder
dash of salt

Stir until the batter comes together. If it's dry, take a 2-minute siesta and see if it helps! Maybe the laws of physics are different on my counter. Maybe not. At the end of your mixing, stir in:
1/4 cup dairy-free chocolate chips
1/4 cup white chocolate chips
whatever else looks inspiring (nuts anyone?)

Plunk your the mixture down in a well-greased square cake pan and smash it into the corners and down (I had to wet my hand just a teensy bit to stop it from sticking all over me). Bake at 350 for about 20 minutes or until the top is browned and the edges are crispy-ish. Serve with your falafel and a big wad of dairy-free ice cream!

YO MAMMA IS SO IMPRESSED!

(Thanks Isa Chandra Moskowitz for your fab recipe that I only slightly adapted)