I baked these vegan blondies for my friend’s birthday last month. The butter made the blondies soft, and she said they were the best birthday treat she had ever had.
Decadent Vegan Blondies Recipe
These vegan blondies are made using plant-based ingredients that create a chewy texture with a gooey center. The recipe takes just about 30 minutes from start to finish and serves 12 squares, making it an ideal choice for gatherings or a sweet snack at home.
Ingredients
- 1 cup creamy almond butter or peanut butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, mix together the almond or peanut butter, coconut sugar, maple syrup, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dairy-free chocolate chips until evenly distributed.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, or until the edges turn golden and the center is set but still slightly soft to the touch.
- Cool and Cut: Allow the blondies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack, then cut into squares and serve.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 squares
- Calories: 180kcal
- Fat: 9g
- Protein: 5g
- Carbohydrates: 22g
I store the blondies in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The centers stay gooey, and I let blondies come to room temperature before serving.
