Description
Deliciously chewy vegan blondies made with simple pantry ingredients, dairy-free chocolate chips, and no eggs or dairy products. Perfectly sweet and rich, these blondies offer a gooey center or crispy edges, depending on your baking time preference. Ideal for a quick dessert that everyone can enjoy.
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 reaches the right temperature for baking the blondies evenly.
- Prepare Pan: Line the bottom of an 8-inch square baking pan with parchment paper or grease it well to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, brown sugar, white sugar, baking powder, salt, baking soda, and the optional chocolate chips. Stir until very well mixed for an even batter.
- Melt Vegan Butter: Melt the vegan butter or oil, then stir it into the dry ingredients along with the vanilla extract. Mix gently to combine without overmixing to maintain the right texture.
- Adjust Batter Consistency: Check the batter; it should resemble cookie dough. If it’s too dry, slowly incorporate up to 1 tablespoon of nondairy milk or water to adjust moisture.
- Spread Batter: Evenly spread the batter into the prepared baking pan. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
- Bake: Bake for 20 minutes if you prefer gooey blondies or for 23 minutes if you want crispier edges. Baking time affects texture, so choose based on your preference.
- Cool: Allow the blondies to cool completely in the pan before slicing. They firm up considerably as they cool, making them easier to cut and handle.
- Store: Store leftovers covered on the counter for up to 2 days or refrigerate in an airtight container for up to 5 days. For long-term storage, slice and freeze for up to 3 months. Thaw or reheat before serving.
Notes
- Increasing salt to 1/2 teaspoon is recommended if using oil or unsalted vegan butter to enhance flavor.
- Do not overmix the batter to prevent blondies from becoming tough.
- Adjust the baking time based on desired texture: less time for gooey center, more time for crisp edges.
- Use parchment paper or grease properly to ensure easy removal from the pan.
- Optional dairy-free chocolate chips can be omitted for a plain blondie or replaced with nuts or dried fruit.
- Store blondies at room temperature only if consuming within 2 days; otherwise refrigerate or freeze for longer freshness.
