Vegan Blondies
Chewy vegan blondies made with a flax egg, vegan butter, brown and white sugars, and plenty of chocolate chips.
Servings: 16 servings
Ingredients
Ingredients
- 1 cupall-purpose flouruse gluten-free if needed
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1 flax egg* See notes
- 6 tablespoonsvegan buttercan use standard butter if not vegan
- 1/4 cupwhite sugar
- 6 tablespoonbrown sugar
- 1 tablespoonmolassesOptional ** See notes
- 1 teaspoonvanilla extract
- 1 1/2 cupsvegan chocolate chipsI used a mix of chopped chocolate and chips
Instructions
Instructions
- Make the flax egg: combine 1 tablespoon flaxseed with 3 tablespoons water in a small bowl and let sit for 10 minutes until a gel forms.
- Preheat the oven to 180°C / 350°F. Line an 8 x 8-inch (20 x 20 cm) square pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.
- In a separate bowl, add 6 tablespoons vegan butter (softened), 1/4 cup white sugar, and 6 tablespoons brown sugar. Using a hand mixer or stand mixer, cream the butter and sugars together until combined and smooth.
- Add the flax egg, 1 teaspoon vanilla extract, and 1 tablespoon molasses (optional) to the creamed butter and sugar; mix until incorporated.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 1/2 cups vegan chocolate chips, reserving a handful to scatter on top of the batter.
- Transfer the batter into the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.
- Bake for 15–17 minutes, until the edges are just starting to brown and the center is set. Do not bake longer than 17 minutes.
- Remove from the oven and allow the blondies to cool completely in the pan on a wire rack before lifting out and slicing.
Equipment
- Small Bowl
- Large Bowl
- 8 x 8-inch (20 x 20 cm) square pan
- Parchment Paper
- Hand mixer or stand mixer
- Wire Rack
Notes
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.
* 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.