Description
Deliciously rich and chewy vegan chocolate chip blondies made with vegan butter, brown sugar, and dairy-free milk. These blondies offer a perfect balance of sweetness and chocolate, baked to golden perfection in under 40 minutes. Ideal for a plant-based dessert that everyone can enjoy.
Ingredients
Wet Ingredients
- 1/2 cup vegan butter, slightly softened (112g)
- 1/4 cup non-dairy milk
- 1 tbsp vanilla bean paste
Dry Ingredients
- 2/3 cup light brown sugar, packed (142g)
- 1/2 cup granulated sugar (96g)
- 2 cups all-purpose flour (272g) (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: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare an 8×8-inch square baking dish by lining it with parchment paper, ensuring that some paper hangs over the edges for easy removal later.
- Cream vegan butter and sugars: In a large mixing bowl, combine the vegan butter, packed light brown sugar, and granulated sugar. Using a stand mixer or an electric handheld mixer, beat the mixture until it becomes light, fluffy, and well combined, which usually takes around 2 to 3 minutes. Then add the non-dairy milk and vanilla bean paste and continue to cream until everything is fully incorporated.
- Add dry ingredients: Gradually mix in the all-purpose flour, cornstarch, baking powder, and salt. Stir until the flour mixture is evenly incorporated into the wet ingredients without overmixing. Fold in the chocolate chips evenly throughout the batter.
- Transfer and flatten batter: Pour the blondie batter into the prepared baking dish. Using clean hands or a rubber spatula, press the mixture firmly and evenly into the bottom of the dish to ensure even baking.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Look for the edges to turn a light golden brown which indicates that the blondies are done but still moist inside.
- Cool and serve: Once baked, remove the dish from the oven and allow it to cool. Use the parchment paper edges to gently lift the blondies out of the pan. Slice into 16 equal bars and serve. Enjoy your vegan chocolate chip blondies!
Notes
- If gluten-free is required, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
- Ensure vegan butter is softened but not melted for best creaming results.
- Non-dairy milk of choice such as almond, soy, or oat milk works equally well.
- To prevent the edges from over-browning, you can tent the blondies with foil after 25 minutes if your oven runs hot.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense vanilla flavor, use high-quality vanilla bean paste or extract.
