Description
These Vegan Blondies are delicious, easy-to-make treats that perfectly replicate the chewy, rich texture of traditional blondies without any animal products. Made with simple pantry staples including flour, sugars, vegan butter, and optional dairy-free chocolate chips, these blondies offer a delightful balance of sweetness and moisture. Whether you prefer them gooey or with crispy edges, these blondies are a perfect vegan dessert or snack 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 correct temperature while you prepare the batter.
- 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 optional chocolate chips. Stir them well until the mixture is evenly combined.
- Melt Butter and Combine: Melt the vegan butter or oil, then stir it into the dry ingredient mixture along with the vanilla extract. Be careful not to overmix; the batter should just come together resembling cookie dough.
- Adjust Batter Moisture: If the batter feels too dry, slowly stir in up to one tablespoon of nondairy milk or water to reach the right consistency.
- Spread Batter: Evenly spread the batter into the prepared baking pan. Optionally, sprinkle additional chocolate chips on top for extra texture and flavor.
- Bake: Bake for 20 minutes if you prefer gooey blondies, or extend to 23 minutes for crispier edges. Baking time may vary slightly depending on your oven.
- Cool Completely: Allow the blondies to cool completely in the pan; this will help them firm up and make slicing easier.
- Store Properly: Store any leftovers covered on the counter for up to two days, or refrigerate in an airtight container for up to five days. For longer storage, slice and freeze for up to three months, thawing or reheating before enjoying.
Notes
- If using oil or unsalted vegan butter, increase salt to 1/2 tsp to balance flavors.
- Do not overmix batter to avoid tough blondies; mix just until combined.
- Optional chocolate chips add sweetness and texture but can be omitted for a simple blondie.
- Cooling is crucial as blondies firm up significantly once cooled, making slicing easier.
- Substitute nondairy milk with water only if batter is too dry to prevent excess moisture.
- Use parchment paper for easy removal and cleaner edges.
