I have somewhat of an obsession with blondies. Buttery, ooey, gooey, caramelly. Yum. So when I started omitting dairy from my diet earlier this year, I spent a little time mourning my beloved buttery squares.
I also cut my sugar intake drastically, so it was probably for the best. But I believe in the occasional indulgence, and so it wasn’t long before I thought, hey! Maybe, just maybe we can make blondies without the butter!
Coconut oil is the first ingredient I turn to when subbing something non-dairy for butter. And, much to my delight, it worked like a charm. These blondies are moist, chewy, utterly caramelized deliciousness. And I don’t know if it’s my mind playing tricks on me or what, but I swear I detect a seriously buttery note, even though I know there isn’t any in there.
With the dark brown sugar and whole wheat flour, these blondies look more like brownies. But they’re blondies! I swear!
Rich, buttery-without-the-butter, dairy-free and decadent blondies liberally dotted with chocolate chunks.
And now I mourn blondies no more.
Coconut Oil Chocolate Chunk Blondies
- 1/2 cup coconut oil (melted + more for greasing the pan)
- 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup 126 grams all-purpose flour (white whole wheat flour also works)
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I use fine-grain sea salt; kosher or table salt also works)
- 1 cup chocolate chunks (I like Enjoy Life brand)
- Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
- Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
- Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
- Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.