Description
These Vegan Blondies offer a rich and chewy treat perfect for anyone craving a dairy-free, egg-free dessert. Made with simple pantry staples, brown and white sugars, and optional dairy-free chocolate chips, these blondies bake up soft and gooey with slightly crispy edges. They are easy to prepare, require only one bowl, and cater wonderfully to vegan diets without compromising flavor or texture.
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 proper temperature for even baking of the blondies.
- Prepare Baking Pan: Line the bottom of an 8-inch square baking pan with parchment paper or grease it well to prevent the blondies from sticking. Set aside once prepared.
- Mix Dry Ingredients: In a large bowl, thoroughly stir together the flour, brown sugar, white sugar, baking powder, salt, baking soda, and chocolate chips if using. This ensures an even distribution of leavening agents and sweetness.
- Melt and Add Wet Ingredients: Melt the vegan butter or oil and stir it into the dry mixture along with the vanilla extract. Mix gently to combine, taking care not to overmix to keep the blondies tender.
- Adjust Batter Consistency: The batter should resemble cookie dough. If it feels too dry, slowly stir in up to 1 tablespoon of nondairy milk or water to reach the right consistency.
- Spread Batter: Evenly spread the batter into the prepared baking pan. If desired, sprinkle extra chocolate chips on top for added texture and chocolate flavor.
- Bake: Bake in the preheated oven for 20 minutes for a gooey center or up to 23 minutes if you prefer blondies with crispy edges. Baking time can be adjusted based on your texture preference.
- Cool and Slice: Allow the blondies to cool completely in the pan before slicing. This cooling step is crucial as it helps the blondies firm up and hold their shape.
- Storage: Store any leftover blondies covered at room temperature for up to two days or refrigerate them in an airtight container for up to five days. For extended storage, slice and freeze for up to three months. Thaw or reheat before serving.
Notes
- Make sure not to overmix the batter once wet ingredients are added to keep the texture soft and tender.
- If using oil or unsalted vegan butter, increase the salt to 1/2 teaspoon to enhance flavor.
- Adding nondairy milk is optional and only needed if the batter feels too dry; avoid adding too much liquid.
- Line the pan with parchment paper to make removing blondies easier after baking.
- For gooey blondies, bake for the shorter time; for more set edges, bake a few minutes longer.
- Storing in the refrigerator helps extend freshness, while freezing is suitable for longer-term storage.
