These vegan chocolate chunk blondies are a delightful twist on a classic dessert, offering a rich and chewy texture with bursts of chocolate in every bite.
Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper.
Lining the pan with parchment paper makes it easier to remove the blondies after baking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Ensure the dry ingredients are well combined to avoid uneven distribution in the batter.
In another bowl, mix the coconut sugar, vanilla extract, almond milk, and melted coconut oil until smooth.
Mixing the wet ingredients thoroughly ensures a smooth batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the dark chocolate chunks gently.
Gently folding in the chocolate chunks prevents them from breaking apart.
Pour the batter into the prepared pan and spread it evenly.
Use a spatula to smooth the surface for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Check the blondies a few minutes before the minimum baking time to avoid overbaking.
Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Allowing the blondies to cool completely ensures clean cuts and better texture.
Continua nella nostra app per un'esperienza migliore
