Vegan Blondies

My vegan blondies are chewy, soft, and studded with gooey chocolate chips. They’re golden with perfect, crispy edges.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 17

Total Time 22

Servings servings

Calories 169kcal

Author Arman Liew

Ingredients

1 cup all-purpose flour use gluten-free, if needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 flax egg * See notes
6 tablespoons vegan butter can use standard butter, if not vegan
1/4 cup white sugar
6 tablespoon brown sugar
1 tablespoon molasses Optional ** See notes
1 teaspoon vanilla extract
1 1/2 cups vegan chocolate chips I used a mix of chopped chocolate and chips

Instructions

Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
Remove from the oven and allow to cool in the pan completely, before slicing.

Notes

* To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. If you don't follow a vegan diet, you can substitute for one large egg.

** Gives an even more gooey texture. Can omit, if desired.

TO STORE: Leftover bars should be stored in an airtight container in the fridge for up to 1 week.

TO FREEZE: Wrap the bars in foil and freeze for up to 3 months. Let them thaw overnight.

Nutrition