Name: Dairy Free Blondies
Prep time: 10 min
Total time: 10 min
Yield: 9
Cuisine: American
Ingredients: 1 cup of all-purpose flour (120 grams); 1 cup brown sugar, packed (210 grams); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg; ⅓ cup oil (80 milliliters); 1 tablespoon vanilla

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You will never need another Dairy Free Blondies recipe after you taste this one! It is rich in sweet caramel flavor without being too sweet.

These blondies are chewy and so good you’ll never miss or wonder what you’re missing with buttered ones. I certainly don’t!

To be honest, I’ve always been more of a dairy free gooey brownie type of dessert girl than a blondies. On top of that, I’m pretty particular about which brownies I am willing to waste calories on.

However, I have to admit, these blondies make me want to rethink my position.

While my dairy free fudge brownies have a deep rich chocolate flavor, these blondies are addictive with their caramel flavor.

I also really enjoy their chewy texture, which I don't usually like as much in brownies.

Maybe it’s just me, but I think that makes blondies are perfect for autumn!

Of course, blondies are delicious all year round, but caramel makes me think of crisp air and changing leaves.

By the way, I think it is worth noting that while the history of blondies is unclear at this time, we do know blondies predated brownies by at least a decade.

In the 1800's, they were described as "dense, fudgy, butterscotch-flavored bar[s]."

If you like these dairy free blondies, you may also like my dairy free brookies or my dairy free chewy brownies.

HOW TO DOUBLE THE RECIPE

If you double the recipe, you will need a 9 x 13-inch pan.

The area of a square or rectangular pan is calculated by multiplying one side by the other side.

This recipe calls for an 8-inch square pan so an 8 x 8 = 64 square inches where a 9 x 13 = 117 square inches. If you double the 8 x 8-inch pan, it would come out to 128 square inches, which is close enough to 117 square inches.

HOW TO STORE

For a whole pan, wrap well in plastic wrap or in an airtight plastic storage bag. Keep at room temperature for up to four days.

For cut blondies, wrap individually with plastic wrap. Store in an airtight container or an airtight plastic bag. Keep at room temperature for one to two days.

HOW TO FREEZE

Wrap cooled, uncut blondies tightly in a plastic wrap. Wrap again in aluminum foil. Freeze for up to 3 months. After 3 months, they are still safe to eat but the quality begins to degrade.

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Yield: 9 servings

Dairy Free Blondies

Blondies are a great alternative to brownies, and since they don't have any cocoa, they really let the caramel flavor shine.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 cup of all-purpose flour (120 grams)
1 cup brown sugar, packed (210 grams)
1 teaspoon baking powder
½ teaspoon salt
1 egg
⅓ cup oil (80 milliliters)
1 tablespoon vanilla

Instructions

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.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 186mgCarbohydrates: 31gFiber: 0gSugar: 20gProtein: 2g

Mark

Thursday 8th of September 2022

Honestly when I made the dough I was a little skeptical. Just looked like a very dense, oily cookie dough. I was ready for disappointment.

But they turned out beautifully. So delicious. The wife and kids loved them. I should never have doubted you, internet recipe stranger.

ElissaBeth

I am very glad to hear you liked them and that they didn't disappoint :)

Jennifer

Saturday 1st of May 2021

Wow, I'm so impressed at all the additional information on baking ingredients and how they're used and suitable substitutions! Thank you so much! I'm going to try these tomorrow and use lemon instead of vanilla, coconut sugar and a 3/4 cup rice/ 1/4 cup tapioca flour mix to make them gluten free and see what happens. Thanks again :)

Monday 3rd of May 2021

You're very welcome :) I hope you enjoy the recipe

Haley

Wednesday 9th of December 2020

My roommates and I loved these! I added a bit of flaky salt on top and switched half the vanilla for maple syrup (1/2 tbsp maple, 1/2 tbsp vanilla). Easy to make and delicious!

Thursday 10th of December 2020

I'm glad to hear it :)

Shira Herskovitz

Monday 11th of February 2019

Super easy and delicious! They are soft and chewy. love these!!!

Tuesday 12th of February 2019

Thank you so much Shira!

Chana Ben-Shimon

Friday 23rd of November 2018

I made Blondies and Brownies as one of my desserts yesterday for Thanksgiving.. They were a hit! Im so glad I doubled up the recipe! 10 stars!! Toda raba!

Sunday 25th of November 2018

I am thrilled to hear that Chana! Thank you so much for telling me! It made my day :)