Soft & Chewy Vegan Gluten-Free Blondies

An overhead shot of a batch of gluten-free blondie brownies, the one in the top left corner is pulled away from the rest.

5 from 5 ratings

Soft & Chewy Vegan Gluten-Free Blondies

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!

Prep Time15

Cook Time23

Total Time38

Servings:

Author: Gwen Leron

Ingredients

1 tablespoon ground flax seeds
3 tablespoons water
1 ¼ cup (185g) gluten free flour **see important notes about flour below**
½ teaspoon baking powder
¼ teaspoon salt
½ cup / 1 stick (113g) unsalted vegan butter (melted)
¾ cup (150g) dark brown sugar
2 teaspoons vanilla extract
¾ cup (135g) chocolate chunks

Instructions

Preheat oven to 350°F (177°C).
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 or they will turn out cakey!)
Remove from the oven and let sit for no longer than 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 above, as well as the notes below before making this recipe.
Different gluten-free flour blends vary in ingredients and ratios, so your results may differ if you substitute. This recipe was tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in the blue bag (Amazon link), and the listed weight is for that blend. It will not work with coconut flour or any single gluten-free flour, it must be this blend.
Storing Leftovers: Store 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 these blondies unsliced to prevent drying. Once fully cooled, wrap in plastic and store in a freezer bag or airtight container for up to two months. Thaw at room temperature, then slice. If freezing after slicing, wrap the squares individually or closely together, store the same way, and thaw at room temperature before serving.
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.

Nutrition