Lemon Dairy Free Blondies Recipes
DAIRY FREE BLONDIES
Rich, chewy and oh-so-flavorful, these irresistible dairy free blondies will be on repeat all year long! Soft and buttery (with no butter involved), these delicious bars are loaded with chocolate chips and couldn't be easier to make.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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- Line an 8x8-inch baking pan with parchment paper for easy removal (or greased well). Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and white sugar on medium speed until lightened in texture and colour, about 2 minutes. Beat in the eggs, one at a time, mixing well between additions and scraping down the bowl a couple of times, as needed. Mix in the lemon zest, lemon juice and vanilla.
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- Preheat oven to 350° F. Line an 8-inch square pan with parchment paper. Alternatively, grease the pan.
- In the mixing bowl of an electric mixer, press the lemon zest into the sugar with your fingertips. Add eggs and the egg white and whisk 5-10 minutes at high speed. The mixture will be pale yellow and somewhat thick. (Alternatively, you can whisk by hand, which is a workout but doable.)
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