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Ingredients
| 6 tablespoons | Non-dairy butter substitute, melted* |
| 3/4 cup | Dark brown sugar, lightly packed |
| 1 | Egg, large |
| 1 teaspoon | Vanilla extract |
| 1/4 teaspoon | Baking powder |
| 1/4 teaspoon | Table salt |
| 3/4 cup | All purpose flour |
| 3/4 cup | Ghirardelli Non-Dairy Dark Chocolate Chips |
| 1/2 cup | Roasted chopped nuts, such as pecans or walnuts (optional) |
| Pinch | Flakey sea salt |
*non-dairy butter substitute can be replaced with 1/2 cup unsalted butter, melted
Directions
- Preheat oven to 350°F. Line 8" x 8" baking pan with foil and lightly coat with nonstick cooking spray.
- In a large bowl, whisk together melted butter (substitute) and brown sugar. Whisk in egg and vanilla extract until well combined. Add salt and baking powder, whisk to incorporate.
- Add flour and fold in until just incorporated. Mix in chocolate chips, and nuts if using, until evenly distributed.
- Spread batter into prepared pan and bake for 18-22 minutes or until light golden brown and top is shiny and cracked. Be careful not to overbake.
- Sprinkle a pinch of flake sea salt over baked blondies and cool in pan on a wire rack until blondies reach room temperature. Remove from pan and foil and cut into 2" squares.
