Description
Deliciously rich and chewy vegan chocolate chip blondies made with vegan butter and dairy-free ingredients. These blondies offer a perfect balance of sweetness and chocolate, baked to golden perfection in just under 40 minutes, making them an ideal treat for those following a vegan or gluten-free lifestyle.
Ingredients
Wet Ingredients
- 1/2 cup vegan butter, slightly softened (112g)
- 1/4 cup non-dairy milk
- 1 tbsp vanilla paste
Sweeteners
- 2/3 cup light brown sugar, packed (142g)
- 1/2 cup granulated sugar (96g)
Dry Ingredients
- 2 cups all-purpose flour (272g) (use gluten-free if needed)
- 1 and 1/2 tsp cornstarch
- 1/2 tsp baking powder
- 3/4 tsp salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare an 8×8-inch square baking dish by lining it with parchment paper, allowing some of the paper to overhang the edges for easy removal later.
- Cream Together Wet Ingredients and Sugars: In a large mixing bowl, combine the slightly softened vegan butter, light brown sugar, and granulated sugar. Beat them together using a stand mixer or handheld electric mixer for 2 to 3 minutes until the mixture becomes light and fluffy. Next, add the non-dairy milk and vanilla paste, continuing to cream until everything is fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking powder, and salt into the wet mixture. Mix until the flour ingredients are evenly incorporated, creating a consistent batter. Then fold in the chocolate chips evenly throughout the mixture.
- Transfer and Press Batter: Spoon the blondie batter into the prepared baking dish. Using clean hands or a rubber spatula, press the mixture firmly and evenly against the bottom of the baking dish to ensure a uniform thickness.
- Bake the Blondies: Place the dish in the preheated oven and bake for 30 to 35 minutes. The blondies are done when the edges start turning a light golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Remove the baking dish from the oven and let the blondies cool completely in the pan. Once cooled, use the parchment paper overhang to gently lift the blondies out of the pan. Slice into 16 equal bars and serve.
Notes
- You can substitute gluten-free flour blend to make these blondies gluten-free.
- Ensure the vegan butter is softened but not melted for best creaming results.
- Feel free to swap chocolate chips for dairy-free white chocolate chips or nuts for variation.
- Store the blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter.
