Description
Delight in these rich and chewy vegan blondies, a perfect dairy-free treat that’s simple to make and wonderfully satisfying. Made with vegan butter, a blend of brown and white sugars, and optional dairy-free chocolate chips, these blondies bake to gooey or crispy perfection depending on your preference. Ideal for a vegan dessert or snack, they come together quickly and store well for convenience.
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°F (177°C) to prepare for baking the blondies.
- Prepare Baking Pan: Line the bottom of an 8-inch square baking pan with parchment paper or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly stir together the flour, brown sugar, white sugar, baking powder, salt, baking soda, and optional chocolate chips until very well mixed.
- Melt and Combine Wet Ingredients: Melt the vegan butter or oil and stir it into the dry ingredients along with the vanilla extract. Be careful not to overmix the batter.
- Adjust Consistency: The batter should resemble cookie dough. If it feels too dry, gradually add up to 1 tablespoon of nondairy milk or water, stirring slowly to incorporate.
- Spread Batter: Spread the batter evenly into the prepared pan and sprinkle extra chocolate chips on top if desired.
- Bake: Bake for 20 minutes for gooey blondies or 23 minutes for blondies with crispy edges. Let them cool completely before slicing, allowing the texture to firm up.
- Store: Once cooled, store leftover blondies covered at room temperature for up to two days or refrigerated in an airtight container for up to five days. For longer storage, slice and freeze for up to three months. Thaw or gently reheat before serving.
Notes
- You can adjust the salt quantity depending on whether you use salted or unsalted vegan butter or oil.
- Do not overmix the batter to maintain a tender texture.
- Adding dairy-free chocolate chips is optional but adds extra richness.
- Cooling completely before slicing helps the blondies hold their shape.
- For a gooier texture, bake for less time; for crispier edges, bake longer.
- These blondies can be frozen for extended storage and reheated as needed.
