Amazing Vegan Brown Butter Blondies
Amazing Vegan Brown Butter Blondies- Gooey, delicious, and loaded with chocolate chips and walnuts this fool-proof recipe is sure to please vegans and non-vegans alike!
This vegan blondie recipe combines the (non-dairy!) buttery flavor and chocolate chips from everyone’s favorite cookies with the appealing texture of the best brownies.
What’s the difference between Brownies and Blondies?
Blondies are a lighter counterpart to traditional brownies. Unlike brownies, blondies are made without cocoa powder. They often with a more gooey texture than traditional brownies.
Why should I brown butter before baking?
Browning butter is an easy way to take a recipe that relies on butter up a notch in flavor. Just by cooking the butter a little past the melting point results in creating a wonderfully nutty aroma. Mikonos non-dairy butter browns up just as nicely as the dairy kind.
Vegan Brown Butter Blondies
Ingredients needed:
1 Cup vegan butter (I use Mikonos)
2 Cups light brown sugar
2 Tbsp egg replacer
2 Cups all-purpose flour
1 Tsp baking powder
1 Tsp cinnamon
1 1/2 Cups semi-sweet vegan chocolate chips
1 Cup chopped walnuts
Preheat the oven to 350 degrees. Line an 8 x 8 baking sheet with parchment paper.
Prepare the egg replacer according to the directions on the package (make enough for 2 eggs) and set it aside.
To brown the vegan butter: Place the butter in a saucepan over medium heat. Stir continuously for 10 minutes until it browns. Remove from the heat and let it cool. Do not let it solidify. Stir in the brown sugar and mix until combined. Add the egg replacer and stir until combined. Stir in the flour, baking powder, and cinnamon. Fold in the chocolate chips and walnuts.
Pour the batter into the lined pan and bake for 25-28 minutes or until the edges are golden.
Cool in pan for 10-15 minutes and then transfer to a cutting board for slicing. This recipe yields 24 servings.
Amazing Vegan Brown Butter Blondies
Ingredients
- 1 cup Vegan butter (I use Mikonos)
- 2 cups Light brown sugar
- 2 tbsp egg replacer
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp Cinnamon
- 1 1/2 cups Semi-sweet, non-dairy chocolate chips
- 1 cup Chopped walnuts
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking dish.Prepare the egg replacer according to the directions on the package (make enough for 2 eggs) and set it aside.
- To brown the vegan butter: Place the butter in a saucepan over medium heat. Stir continuously for 10 minutes until it browns. Remove from the heat and let it cool. Do not let it soldify.
- Stir in the brown sugar and mix until combined. Add the egg replacer and stir until combined. Stir in the flour, baking powder, and cinnamon. Fold in the chocolate chips and walnuts.
- Pour the batter into the lined pan and bake for 25-28 minutes or until the edges are golden.Cool in pan for 10-15 minutes and then transfer to a cutting board for slicing. This recipe yields 24 servings.
Looking for more Easy Vegan Dessert Recipes?
Best Vegan Brown Butter Chocolate Chunk Cookies
Easy Vegan Strawberry Ice Box Pie
