Easy vegan blondies that are ready in less than 45 minutes
What are blondies? They're basically another version of brownies but without the melted chocolate in the batter. It does look a little like a cookie traybake, but it's fudgy and gooey. I made this batch with vegan butter and using a flax egg, but if you're not vegan, you can just use regular unsalted butter and eggs.
To keep these blondies vegan, I've chosen to use vegan dark chocolate by Sooper Good. You can always feel free to play around with any add-ins to the mix, such as white chocolate chips, nuts or even swirling in peanut butter. If you choose to add nuts, I recommend that you toast them in the over for about 5-8 minutes as it would make a really big difference in the flavour.
Makes: 16 blondie squares | Prep time: 10 minutes | Baking time: 20-23 minutes
240g plain flour
165g vegan butter (or unsalted butter)
200g light brown sugar
1 tsp of vanilla extract
3/4 tsp bicarbonate of soda
1/2 tsp salt
2 flax egg* (or 2 medium eggs)
160g vegan chocolate (chopped into chunks)
A generous pinch of flakey salt (optional)
*to make 1 flax egg = 1 tablespoon of ground flaxseeds + 3 tablespoons of water
Pre-heat the oven 190°C/ 160 fan/ gas mark 5. Grease an 8x8 inch/20cmx20cm pan with butter or oil and then line with parchment paper.
Melt the butter either in the microwave or in a bowl sitting over a pot of simmering water. Add the light brown sugar, vanilla, and flax egg to the melted butter and whisk until incorporated.
Add the flour, bicarbonate of soda, salt and 130g of the chopped chocolate to the mixture and mix with a spatula until combined. Reserve the remaining 30g to top off the blondies.
Put the blondie batter into the prepared pan and spread out evenly. Add the remaining 30g of chocolate on top along with the flakey salt then bake for 20-23 minutes.
I recommend taking these out at the 20-minute mark as they'll continue cooking in the pan with the remaining heat. I also like to leave them in the fridge after they've cooled so they get even fudgier.