Description
These Vegan Blondies are a delightful twist on the classic treat, made without any dairy or eggs. With a rich, chewy texture and optional dairy-free chocolate chips, they offer the perfect balance of sweetness and gooeyness. Perfect for vegans and anyone craving a fudgy, comforting snack, they bake quickly and are easy to make with pantry staples.
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 Oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it’s hot enough for the blondies to bake evenly.
- Prepare Pan: Line the bottom of an 8-inch square baking pan with parchment paper or grease it well to prevent sticking, then set aside.
- 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 evenly combined.
- Melt and Combine Wet Ingredients: Melt the vegan butter or oil, then stir it into the dry ingredients along with the vanilla extract. Mix gently to avoid overmixing the batter.
- Adjust Consistency: The batter should resemble cookie dough. If too dry, gradually add up to one tablespoon of nondairy milk or water, mixing slowly to reach the right texture.
- Spread Batter: Evenly spread the batter into the prepared baking pan. Sprinkle additional chocolate chips on top if desired for extra chocolate richness.
- Bake: Bake in the preheated oven for 20 minutes for gooey blondies or 23 minutes if you prefer crispy edges. Avoid overbaking.
- Cool: Let the blondies cool completely in the pan before slicing, allowing their texture to firm up properly.
- Store: Store any leftovers covered on the counter for up to two days, refrigerated in an airtight container for up to five days, or frozen for up to three months. Thaw or reheat before serving.
Notes
- Increase salt to 1/2 tsp if using oil or unsalted vegan butter for better flavor balance.
- If the batter is too dry, add nondairy milk or water very gradually to avoid a runny consistency.
- Use parchment paper for easy removal and cleaner slicing.
- For gooier blondies, bake for 20 minutes; for firmer edges, extend baking to 23 minutes.
- Refrigeration helps blondies firm up but may change texture slightly.
- Freeze sliced blondies individually wrapped for easy access and longer storage.
