Confession time: unless it’s baked into a classic chocolate chip cookie, I’m just not a huge chocolate fan. That’s exactly why golden, buttery blondies have always won my heart over the standard brownie. These Bourbon Blondies are my absolute summer go-to, featuring a warm, subtle kiss of bourbon in every single bite. True to form, they are 100% vegan and dairy-free—but with a rich, irresistible flakiness that might just convince Paula Deen to trade in her butter for a plant-based life!
-a former me
Yikes, I wasn’t the best at writing back then. Still not great, but I get by. I wrote this way back in my earlier concept years.
I originally had this recipe on my very first concept called The Vegan Proper. It was a food blog that centered around alternative foods for vegans prior to the big vegan boom of 2018.
Funny part of that story above is that I actually love chocolate now! Like… death by chocolate status.
In season with the Whiskey Barrel Project, I am re-releasing my Bourbon Blondies for you all to gaze upon. These babies are ooey and gooey, and when served warm, they are absolutely heavenly.
I am working on a remake of this using a few alternatives as well. Im thinking coconut flour and coconut sugar instead of all-purpose flour and brown sugars. Possibly a change up on the butter part too because she lookin’ thick. What was I thinking?
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Bourbon Blondies
I was never a big chocolate fan, with the exception of a chocolate chip cookie, which is why I have always favored blondies overs chocolate brownie. This is a summer favorite with a subtle hint of bourbon in every bite.…
Ingredients
- 1 1/2 Sticks Plant-Based Butter , softened or melted
- 1 1/2 Cups All-Purpose Flower
- 1 1/2 Cups Dark Brown Sugar , Packed
- 1/2 Cups Pecans , Chopped
- 1/4 Cup Flax Seed , Ground
- 1/4 Cup Bourbon
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
Instructions
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Prep your station: Preheat your oven to 360 degrees Fahrenheit. Grease a 9×13-inch baking pan and set it aside.
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Mix the dry ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, ground flax seeds, and baking powder.
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Combine the wet ingredients: In a large bowl, whisk together the plant-based butter, dark brown sugar, and vanilla extract until the mixture is completely smooth.
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Add the flavor: Pour the bourbon and chopped pecans into the wet mixture, stirring slowly to combine.
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Bring it all together: Slowly fold the dry flour mixture into the wet batter. Be careful not to overmix; just fold until the flour disappears!
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Bake: Pour the batter into your greased pan, spreading it out into an even layer. Bake for 25 minutes, or until the edges are golden and the center is set. Let cool, slice, and enjoy!
Equipment
- 9×13-Inch Baking Pan
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