Description
Deliciously chewy vegan blondies that are easy to make, featuring a perfect balance of brown and white sugar with optional dairy-free chocolate chips. These blondies are baked to perfection, offering a gooey center or crispy edges depending on your baking time preference. Ideal for a quick dessert or snack suitable for vegan diets.
Ingredients
Scale
Dry Ingredients
- 1 cup 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 the oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it is ready for baking the blondies.
- Prepare the baking pan: Line the bottom of an 8-inch square baking pan with parchment paper or grease it well. This prevents sticking and allows for easy removal of the blondies.
- Mix dry ingredients: In a large bowl, stir together flour, brown sugar, white sugar, baking powder, salt, baking soda, and optional chocolate chips until very well combined.
- Melt butter or oil and combine: Melt the vegan butter or oil, then stir it into the dry ingredients along with the vanilla extract. Mix just until combined; do not overmix to maintain tender texture.
- Adjust batter consistency: The batter should resemble cookie dough. If it seems too dry, slowly stir in up to one tablespoon of nondairy milk or water for the right consistency.
- Spread batter in pan: Evenly spread the batter into the prepared pan. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
- Bake: Place in the preheated oven and bake for 20 minutes for gooey blondies or 23 minutes for crispy edges. Baking time depends on your preference for texture.
- Cool and slice: Let the blondies cool completely in the pan to allow them to firm up before slicing. This ensures clean slices and the best texture.
- Store leftovers: Store any leftovers covered at room temperature for up to two days or in an airtight container in the refrigerator for up to five days. For longer storage, slice and freeze for up to three months. Thaw or reheat before enjoying.
Notes
- If using oil or unsalted vegan butter, increase the salt from 1/4 tsp to 1/2 tsp for better flavor balance.
- Use nondairy milk or water only if the batter is too dry; otherwise, it should hold its shape like cookie dough.
- Line the baking pan with parchment paper for easier removal and cleaner slicing.
- Adjust baking time according to desired texture: 20 minutes for gooey blondies or 23 minutes for crispier edges.
- Cooling completely before slicing is crucial to achieving the best texture.
- Storage tips ensure freshness: refrigerate for up to 5 days or freeze for up to 3 months.
