These blondies are the best chewy blondies ever! They are buttery, soft, gooey, and so simple to make. They are also allergen-friendly as they are egg and dairy free. Everyone is going to really love these!
Yield: 16 blondies
Prep time: 10 minutes
Cook time: 14 -17 minutes
Total time: 24 27 minutes
INGREDIENTS
- 1 cup Metta flour
- 6 Tbsp vegan butter
- ½ cup + 2 Tbsp brown sugar
- 1 flax egg (or sub with egg substitute like Just Egg)*
- 1 Tbsp molasses, optional but recommended*
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup vegan chocolate chips
Note: *I used Just Egg instead of flax egg and it worked beautifully. Molasses gives an even more gooey texture.
DIRECTIONS
- Preheat the oven to 350°F. Line an 8 x 8-inch square pan with parchment paper.
- If using flax egg, prepare it by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set it aside for at least 5 minutes to gel.
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine vegan butter and sugar. Cream them together until well combined. Then add vanilla extract. Continue to mix for another few seconds.
- In a separate bowl, add Metta flour, baking soda and salt and mix them well.
- Add the creamed oil/sugar mixture to the dry mixture. Add the molasses, if adding, and the egg substitute. Mix them well until a dough is formed.
- Fold in the chocolate chips.
- Transfer the batter into the lined pan and if desired, top with coarse salt, extra chocolate chips and/or nuts like pecans.
- Bake in the oven for 14-17 minutes.
- Remove from the oven. Allow to cool for at least 15 minutes or until completely cooled. Slice and enjoy :).
- Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
This recipe was adapted from https://thebigmansworld.com/vegan-gluten-free-blondies/
The only things I did different was that I replaced the all purpose flour with Metta Gluten Free flour. And instead of 1/2 white sugar and 1/2 brown sugar, I used all brown sugar and I used 1 cup of chocolate chips instead of 1 1/2 cups. I just thought 1 cup was enough, but you can add 1 1/2 cups of chocolate chips if you like them very chocolatey.
Have you used Metta gluten-free flour for this recipe or any other recipe?
Kindly take a moment to leave a review here to help our community!
