Dairy Free Blondies Recipes

LEMON DAIRY-FREE BLONDIES

Steps:

• Preheat the oven to 360 F/ 180 C.
• Place all the dry ingredients in a bowl and mix until combined.
• Place all the wet ingredients into another bowl (including lemon zest) and mix until fully combined.
• Combine the dry ingredients into the wet ones and stir until you have a smooth batter (make sure to not over mix the batter).
• Line a 8x8 inch baking pan with parchment paper, and pour evenly the prepared batter into it.
• Bake in the oven for 15-20 minutes or until golden on top.
• When ready, remove from the oven and allow to rest for 10 mins.
• Transfer into a large cutting board, and cut the blondies into squares or your favorite shape.
• Whisk the zest and powdered sugar, gradually pour in the lemon juice until you get a thick glaze.
• Brush the blondies surface with the lemon glaze.
• Allow to set and serve. Enjoy!

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

DAIRY FREE BLONDIES

Steps:

• Preheat the oven to 350ºF. Line a 8x8 inch baking dish with parchment paper, cutting a big enough piece so that the paper hangs over the edges of the pan on two sides. Spray lightly with olive oil or nonstick cooking spray and set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• In a large bowl, whisk together the sugar and coconut oil (it may clump a bit but that's okay - it will smooth out in the next step). Add in the egg and vanilla and whisk again until well combined.
• Add in the flour mixture and mix until just combined, then gently fold in the chocolate chips.
• Transfer the batter to the prepared baking dish and use your fingers or a spatula to spread evenly in the pan. Sprinkle the top with some flaky sea salt, if using (or sprinkle with some extra chocolate chips!).
• Bake for about 17 to 21 minutes, or until a toothpick inserted into the middle comes out clean or *mostly* clean (you don't want to over bake these!). The edges should be lightly browned.
• Remove from the oven and set the pan on a wire rack to cool completely. Use the parchment overhang to help lift out of the pan, then slice into squares to serve.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

DAIRY FREE BLONDIES

Steps:

• Preheat the oven to 350°F or 175°C.
• Whisk together flour, brown sugar, baking powder and salt in a mixing bowl.
• Add the oil, egg, and vanilla extract and mix using a baking spatula. It should look almost like a dough.
• Pour into an 8 x 8 inch pan (20 cm x 20 cm) lined with parchment paper and spread evenly.
• Bake for 25-30 minutes. Allow to cool before cutting.

GLUTEN-FREE BLONDIES RECIPE

Steps:

• Pre-heat your oven to 350°F (180°C) then butter and line an 8x8 inch pan with parchment paper, set aside.
• In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.
• Next, add in the eggs and vanilla and mix until fully incorporated.
• Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.
• Fold in the white chocolate chunks, reserving some from the top of the blondies.
• Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.
• Bake the blondies for 25-35 minutes, checking to see if the edges are browning at 20 minutes. If the edges are browning faster than the center of the blondies, cover with foil and return to the oven until cooked.
• After 25-35 minutes, remove the blondies from the oven. The center may still appear to be underdone, but they will set as they cool so do not be alarmed or tempted to bake further.
• Once cool, remove the blondies from the tin and cut into 9 squares.
• Cover and store the blondies in an airtight container at room temperature for 3-4 days.

ALMOND FLOUR BLONDIES {GLUTEN-FREE, DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
• In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
• Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
• Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

GLUTEN FREE BLONDIES

Steps:

• Preheat the oven to 350 degrees
• Spray a 9 x13 pan with non stick baking spray or lightly butter the dish
• Whisk together butter, both sugars, eggs and vanilla.
• Add dry ingredients to the wet ingredients.
• Stir in dry ingredients using a rubber spatula or wooden spoon.
• Fold in the white chocolate chips.
• Transfer to the prepared baking dish and smooth evenly.
• Let rest 10 minutes before baking.
• Bake for 30-35 mins

DAIRY FREE BROWNIES

Steps:

• Pre heat the oven to 180/160 fan
• Grease or line a 25cm square baking tin
• In a large glass, heat proof bowl place the chocolate and the margarine and set it over a pan of simmering water. Do not allow the bowl to touch the water.
• Stir until glossy and set aside
• In a bowl mix the cocoa, flour,sugar and almonds then pour into the chocolate mixture. This makes a very thick paste
• Whisk the eggs in a cup and add to the bowl. Mix well until smooth and silky
• Pour into the prepared tin and cook for 25 minutes. The top will look crusty yet the brownie beneath will still be quite soft.
• Allow to cool. Cut into slices and store in air tight container. Best eaten same day or next.

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

GLUTEN-FREE BLONDIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 350ºF.
• Spray the 8 x 8-inch square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
• In a large bowl, add the eggs, granulated sugar, brown sugar, pure vanilla extract, and melted butter mix until fully combined.
• Add the gluten-free flour all-purpose flour with xanthan gum, baking soda, and salt to the butter mixture and mix until fully combined.
• Pour the blondies batter into the greased 8 x 8-inch sized baking pan. Smooth out the top of the batter if needed.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out just barely clean. The sides of the blondies will start to pull away from the pan. Please watch your blondies because all ovens are different.
• Allow the blondies to cool before cutting. Enjoy!
• Store leftovers in an air-tight container.

DAIRY FREE BLONDIE COOKIE BARS

Steps:

• Preheat oven to 350 F. Lightly grease (or spray with cooking spray) an 8×8 baking dish.
• In a mixing bowl, mix together Sunbutter, oil and sugar, then add the milk and vanilla. .
• Stir in the flour, baking powder, and salt, then gently fold in the chocolate chunks.
• Spread the dough evenly in the baking pan and press it into place
• Bake for 22 to 25 minutes. The edges should start to lightly brown, and the center should feel semi-firm. Let cool completely before slicing.

GLUTEN FREE BAKEWELL BLONDIES

Steps:

• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 9-inch (23cm) square baking tin with baking paper and set to one side.
• In a large mixing bowl add the melted butter, caster sugar, light brown sugar and almond extract. Beat with an electric mixer (or wooden spoon) until combined.
• Add the eggs to the mixture and beat again with the mixer until it starts to thicken. It should go slightly paler and fluffier - after around a minute or so of whisking.
• Add the gluten free flour, xanthan gum and ground almonds and beat again briefly until combined with no lumps of flour. Fold in the chocolate chips.
• Pour the batter into the lined baking tin and spread out into an even layer using a spatula. Dollop the jam onto the batter and then use a knife to lightly swirl into the mixture. Sprinkles with the flaked almonds and then bake for around 20-25 minutes until the blondie is golden on top. It should still wobble slightly in the centre.
• Remove the blondie from the oven and allow to cool completely in the tin before slicing up into squares.