Description
These Vegan Blondies are a delicious, dairy-free treat that combines the rich flavors of brown and white sugar with vegan butter and optional dairy-free chocolate chips. Perfectly gooey or with crispy edges depending on your baking time, these blondies are easy to make and suitable for a plant-based diet. Whether for a quick snack or dessert, they provide a satisfying sweet bite that holds its texture well after cooling.
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 prepare it for baking.
- Prepare the 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, stir together the flour, brown sugar, white sugar, baking powder, salt, baking soda, and optional chocolate chips until very well combined.
- Melt and combine wet ingredients: Melt the vegan butter or oil and stir it into the dry ingredients along with the vanilla extract. Be careful not to overmix to keep the batter texture ideal.
- Adjust batter consistency: The batter should have a cookie dough-like consistency. If it feels too dry, slowly incorporate up to one tablespoon of nondairy milk or water until just combined.
- Spread batter and top: Evenly spread the batter into the prepared baking pan. Optionally, sprinkle additional chocolate chips on top for extra richness.
- Bake: Bake for 20 minutes if you prefer gooey blondies or 23 minutes if you like crispy edges. After baking, let the blondies cool completely to allow their texture to firm up before slicing.
- Storage: Store any leftover blondies covered at room temperature for up to two days or refrigerate in an airtight container for up to five days. For long-term storage, slice and freeze the blondies for up to three months; thaw or reheat before serving.
Notes
- If using oil or unsalted vegan butter, increase the salt to 1/2 teaspoon to balance flavor.
- Do not overmix the batter to preserve a tender texture.
- Let blondies cool completely before slicing to achieve the best texture.
- Chocolate chips are optional and can be added according to preference.
- Adjust liquid only if batter is too dry; adding too much can affect the texture.
- Use parchment paper for easier removal and cleaner slicing.
- For a richer flavor, use vegan butter over oil.
