Description
These Vegan Blondies are a deliciously rich and moist treat made without any dairy or eggs. Perfectly sweetened with brown and white sugar, and optionally studded with dairy-free chocolate chips, they offer a gooey center with a slight crisp on the edges. Easy to prepare and perfect for satisfying your sweet tooth while keeping things plant-based.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar (60g)
- 1/3 cup white sugar (64g)
- 1/2 tsp baking powder
- 1/4 tsp salt (increase to 1/2 tsp if using oil or unsalted vegan butter)
- 1/8 tsp baking soda
- 1/2 cup dairy-free chocolate chips (80g) (optional)
Wet Ingredients
- 1/2 cup vegan butter or oil (100g)
- 1 tbsp nondairy milk or water (15g) (only if needed)
- 1/2 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it’s ready for baking.
- Prepare Pan: Line an 8-inch square baking pan with parchment paper or grease it well to prevent sticking, then set aside.
- Mix Dry Ingredients: In a large bowl, stir together the flour, brown sugar, white sugar, baking powder, salt, baking soda, and optional chocolate chips until well combined.
- Add Wet Ingredients: Melt the vegan butter or oil, then stir it into the dry ingredient mixture along with the vanilla extract. Mix gently to combine, being careful not to overmix.
- Adjust Batter Consistency: The batter should resemble cookie dough. If it’s too dry, gradually mix in up to a tablespoon of nondairy milk or water until the desired consistency is reached.
- Transfer to Pan: Evenly spread the batter into the prepared baking pan. Optionally, sprinkle additional chocolate chips on top for extra chocolate flavor.
- Bake: Bake in the preheated oven for 20 minutes if you like gooey blondies or up to 23 minutes for blondies with crispy edges.
- Cool: Allow the blondies to cool completely in the pan before slicing. Cooling firms up their texture and makes slicing easier.
- Storage: Store leftovers covered at room temperature for up to two days, refrigerate in an airtight container for up to five days, or freeze sliced portions for up to three months. Thaw or reheat before serving.
Notes
- Increasing salt to 1/2 tsp is recommended if using oil or unsalted vegan butter to balance flavor.
- If you want extra chocolate, add more dairy-free chocolate chips on top before baking.
- For best texture, avoid overmixing the batter which can make the blondies dense.
- Cooling completely before slicing is crucial as the blondies firm up as they cool.
- Use parchment paper for easier removal and cleaner pan cleanup.
