Vegan Blondies with White Chocolate Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">200g vegan butter, softened</li><li class="ingredients-single-item">250g light brown sugar</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">150g vegan white chocolate, roughly chopped</li><li class="ingredients-single-item">50g chopped nuts (optional: walnuts or pecans)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20cm x 20cm square baking tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan) and line a 20cm square baking tin with parchment paper, leaving some overhang for easy removal later. Make your flax eggs by combining the ground flaxseed with water in a small bowl, stirring well, and setting aside for 10-15 minutes to thicken (this mixture replaces eggs by creating a similar binding structure).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing ensures even distribution of raising agents throughout the batter, preventing pockets of bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened vegan butter and brown sugar using an electric mixer for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, creating a lighter texture and developing the caramel notes from the brown sugar that give blondies their distinctive flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the thickened flax eggs and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth. The mixture may look slightly curdled, but don't worry - this is normal and will smooth out when the dry ingredients are added.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually fold in the dry ingredients using a spatula, mixing just until no flour streaks remain. Overmixing will develop gluten, resulting in tough blondies, so use a gentle hand here - some small lumps are actually preferable to overmixing!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the chopped vegan white chocolate and nuts (if using), reserving a small handful of chocolate to sprinkle on top. The chunks of chocolate should be distributed evenly throughout the batter but work quickly as the residual heat from your hands can start melting the chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to your prepared baking tin and spread it evenly to the corners using a spatula. Sprinkle the reserved white chocolate pieces on top and lightly press them into the surface. If using, sprinkle a small amount of flaky sea salt over the top to enhance the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 23-25 minutes until the edges are set and golden brown, but the center still looks slightly underdone and soft. This is crucial for achieving that perfect chewy texture - blondies continue cooking as they cool and will set up beautifully. A toothpick inserted 2cm from the edge should come out mostly clean, while one inserted in the center should have a few moist crumbs clinging to it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the tin on a wire rack and allow the blondies to cool completely in the tin (at least 1 hour) before lifting out using the parchment paper overhang. This cooling time is essential for the structure to set properly - cutting too early will result in a gooey mess rather than clean, fudgy squares.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cool, cut into 16 equal squares. For the cleanest cuts, use a large sharp knife, wiping the blade clean between cuts. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking.</li></ol>