Description
These Vegan Blondies offer a deliciously gooey, buttery treat without any animal products. Made with simple pantry staples like flour, sugars, vegan butter, and dairy-free chocolate chips, they’re easy to whip up and perfect for satisfying your sweet tooth with a vegan twist. Whether you prefer your blondies soft and gooey or with crispy edges, this recipe delivers a rich, chocolate-studded dessert that everyone can enjoy.
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: Set your oven to 350° Fahrenheit (177° Celsius) to ensure it’s ready for baking once the batter is prepared.
- Prepare the baking pan: Line an 8-inch square baking pan with parchment paper or grease it well to prevent the blondies from 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 evenly combined.
- Add wet ingredients: Melt the vegan butter or oil and stir it into the dry ingredients along with the vanilla extract. Mix just until combined to avoid overmixing, which can affect texture.
- Adjust consistency: The batter should resemble cookie dough. If it feels too dry, slowly stir in up to a tablespoon of nondairy milk or water to achieve the right consistency.
- Transfer to pan: Spread the batter evenly into the prepared pan and optionally sprinkle extra chocolate chips on top for added texture and flavor.
- Bake the blondies: Place the pan in the oven and bake for 20 minutes if you prefer gooey blondies, or 23 minutes for blondies with crispy edges.
- Cool completely: Allow the blondies to cool fully before slicing. Cooling firms up their texture and makes them easier to cut.
- Store leftovers: Store any leftover blondies covered at room temperature for up to two days, refrigerated for up to five days in an airtight container, or freeze slices for up to three months. Thaw or gently reheat before serving.
Notes
- Increase salt to 1/2 tsp if using oil or unsalted vegan butter to balance flavor.
- Do not overmix the batter to maintain a tender texture.
- Use nondairy milk or water only if the batter seems too dry to ensure proper consistency.
- For best texture, let blondies cool completely before slicing.
- Optional chocolate chips add extra richness and texture, but can be omitted for a simpler blondie.
