Gluten Free Blondies - Easy to Make Vegan Dessert Recipe (2024)

FAQs

What is a good egg substitute for blondies? ›

Powdered egg replacer

If you like cakey-ness, this is the best egg substitute for you. A DIY option is easy to make and works just as well as store-bought. Mix 1/4 teaspoon baking powder and 1 tablespoon tapioca flour, and add to your batter for better baking.

Blonde Brownies Recipe tips

I'm choosing to add an extra egg yolk to make these blondies super gooey, but if you want regular blondies, use one whole egg plus one egg yolk. For super gooey blondies, add one whole egg plus two egg yolks. Save the egg whites for another recipe!

They might be undercooked, or cooked in too hot an oven. If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking. Try making another batch, here are three ways to fix this: Use a larger pan, the batter will be thinner and cook more evenly.

1 egg = 1/4 cup (62 g) applesauce

Using unsweetened applesauce is my favorite vegan egg replacement for vegan pancakes, breads, and if I don't have yogurt, then cakes as well! I actually prefer applesauce to yogurt in brownie recipes as well. Applesauce is a wonderful way to lock in moisture in cakes and cookies.

Brownies and Blondies

The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter. The edges will feel firm to the touch (not just set but actually kind of firm and crispy) and the surface will feel soft when pressed but will not spring back.

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time. If they are too soft, it just means they needed longer!

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

One option is to put them back in the oven for a few more minutes, checking frequently to avoid overcooking. You can also try microwaving them for short intervals, again checking frequently. Another option is to cut them into smaller pieces and cook them in a pan on the stovetop until they are fully cooked.

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter.

These experiments have continued to reaffirm my recommendation to BAKE IN METAL PANS, at least for blondies, brownies, and quick breads (like banana bread). Glass often leads to the center being undercooked by the time the edges start to dry out.

What can I substitute an egg for in brownies? ›

OIL, WATER & BAKING POWDER

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads.

Whisk together water, oil, and baking powder.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.