The most delicious and easy-to-make chewy vegan blondies that also happen to be gluten-free, eggless, and dairy-free. All you need is a few ingredients and you’re on your way to the best blondies you've ever had! Make them with chocolate chunks or chocolate chips to make them extra gooey!
Line a square 8" x 8" baking pan with parchment paper, set aside.
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
In a small bowl, add the gluten-free flour, baking powder, and salt. Whisk well to combine and set aside.
Add melted butter and dark brown sugar to a medium bowl, and mix well until combined. Add the flax egg and vanilla and mix again, until all sugar granules have almost all dissolved.
Add the flour mixture to the bowl and mix with a wooden spoon until the wet and dry ingredients have fully combined. The batter will be thick. Don't over mix.
Add chocolate chunks and stir until they have combined with the batter. Don't over mix.
Using a rubber spatula, scrape the mixture into the prepared baking pan, spread it evenly, and smooth out the top.
Bake for 22-23 minutes, until the center is set and a toothpick inserted into the center comes out with moist crumbs and no wet batter (be careful not to overbake!)
Remove from the oven and let sit for 2 minutes. Using the parchment overhang, remove from the baking pan and place on a cooling rack.
Cool completely, at least 1.5 - 2 hours, before slicing.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
Baking this recipe in a high-quality, sturdy metal pan is recommended. The recipe timing is for a metal pan, so if you use a glass baking dish, you may have to add a few minutes to the baking time.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. This recipe was tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package. Please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed in the recipe above is for the Bob's Red Mill blend in the blue bag.
This recipe will NOT work with coconut flour or any other single gluten-free flour.
In my testing, I found that a flax egg provided the best result, but if you don't or can't have flax seeds, a chia egg will work as a replacement.
Store your blondies for up to five days in an airtight container at room temperature. Keep in mind that when the blondies are sliced, they will start to dry out.
Freezing for Later: It's best to freeze the blondies unsliced instead of pre-slicing to prevent drying out. After the blondies have baked and fully cooled, wrap the unsliced blondie in plastic wrap and then store it in a freezer bag or an airtight container for up to two months. When you’re ready to serve, thaw at room temperature, slice, and enjoy.
If you do prefer to freeze them after they've been sliced, wrap the squares individually, or very close together so they are touching, in plastic wrap and then store them in a freezer bag or an airtight container for up to two months. When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
Nutrition info is based on 1 of 16 blondies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.