Blondies that are oozing with dark chocolate, gooey and sweet from molasses, gluten free, nut free and vegan. Sounds like a dream. You’re not dreaming...that’s these Vegan Chocolate Chunk Blondies.
For more vegan recipes, try my Vegan Chocolate Pudding Pie, Vegan Vanilla Cake and Vegan Cookies and Cream Brownies.
Up until this point, I have not been able to make successful vegan blondies.
Much like I mention in my Vegan Classic Brownie post, every time that I tried, they would boil and bubble and just never set. It was a disaster.
I tried so many different things to fix the issue but nothing worked. Until...NOW!
I found this amazingly delicious blondie recipe from The Big Man’s World. I only adapted it ever so slightly and it worked like a dream. They’re gooey and soft...everything a blondie should be.
Let’s get mixing our Vegan Blondies!
In a large bowl, whisk together your dry ingredients and set aside.
In a small bowl, using a spoon, mix your cornstarch and water until it is thin and watery. It will be thick and tacky at first.
In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a hand held mixer, beat your softened vegan baking stick, or butter, and both sugars until creamy. This should take about 1-2 minutes.
Add the gluten free flour mixture into the creamed sugars, add in the cornstarch water mixture, the vanilla and the molasses and mix until just combined.
Use a spatula to scrape down the sides of the bowl and make sure it’s all combined, but be careful not to over mix. Pour in your chopped chocolate and gently fold it into the batter using the spatula.
Use your hands
Still using the spatula, scoop the batter into the parchment lined baking dish. The batter is very sticky so I actually found clean hands work best. I placed the batter into the dish and pushed down on it to make sure it was smooth and even in the pan.
Then, chop up the remaining chocolate and gently push it into the top of the batter.
Baking time
Place in the oven on the center rack and bake for 17 minutes until the edges start to brown.
Remove the blondies from the oven and make sure you let them cool completely in the pan before trying to lift them out using the parchment paper tabs. This is very important. If you lift them out too soon, they will fall apart into a giant mess.
There you have it! Delicious, gooey allergy friendly blondies that are sure to be gone sooner than you think! Enjoy!
Vegan Blondies
Ingredients
- 1 cup gluten free flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 6 tablespoons vegan butter or you can use unsalted butter if not vegan
- ¼ cup granulated sugar
- 6 tablespoons light brown sugar packed
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1.5 cups chopped chocolate I used allergy safe dark chocolate chopped into chunks and some extra for the top
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8 x 8 inch square pan with parchment paper making sure to leave a one inch overhang on each side. No need to grease the parchment paper.
- In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a hand held mixer, beat your softened vegan baking stick, or butter, and both sugars until creamy. About 1-2 minutes.
- In a small bowl, using a spoon, mix your cornstarch and water until it it is thin and watery. It will be thick and tacky at first.
- In a separate large bowl, whisk together your gluten free flour, baking powder and salt.
- Add the gluten free flour mixture into the creamed sugars, add in the cornstarch water mixture, the vanilla and the molasses and mix until just combined.
- Use a spatula to scrape down the sides of the bowl and make sure it’s all combined, but be careful not to over mix. Pour in your chopped chocolate and gently fold it into the batter using the spatula.
- Still using the spatula, scoop the batter into the parchment lined baking dish. The batter is very sticky so I actually found clean hands work best. I placed the batter into the dish and pushed down on it to make sure it was smooth and even.
- Chop up the remaining chocolate and gently push it into the top of the batter.
- Place in the oven on the center rack and bake for 17 minutes until the edges are starting to brown.
- Remove the blondies from the oven and make sure you let them cool completely in the pan before trying to lift them out using the parchment paper tabs. If you lift them out too soon, they will fall apart into a giant mess.
- Once cooled completely, cut into squares and enjoy!
Nutrition
Recipe slightly adapted from from The Big Man's World's Best Ever Blondies (Vegan, Gluten-Free).
Steve
I love blondies and these did not disappoint!
Lee
Thank you!