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 * See notes, 125g
1/2 teaspoon baking soda
1/4 teaspoon salt
1 flax egg ** See notes
6 tablespoons vegan butter softened, can use standard butter, if not vegan, 85g
1/4 cup white sugar 50g
6 tablespoon brown sugar 75g
1 tablespoon molasses Optional *** See notes, 15g
1 teaspoon vanilla extract
1 cup vegan chocolate chips I used a mix of chopped chocolate and chips, 170g

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 a separate bowl, add your sugars with the softened vegan 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 17-25 minutes, until the edges are just starting to brown. Do not bake longer than 25 minutes unless you want cakey blondies. If so, bake for 28 minutes.
Remove from the oven and allow to cool in the pan completely, before slicing.

Notes

* Gluten-free flour- you must use a blend that contains xanthan gum and is cup-for-cup. I recommend Bob's Red Mill GF flour OR King Arthur GF flour.

** 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 one large egg.

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

Vegan butter: I use Country Crock or Miyoko's vegan butter. Be careful of brands with excess liquid in them.

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.

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