Ghirardelli Plant-Based Dark Chocolate Chip Blondie Recipe

Servings: 16 blondies


  • 6 tablespoons Non-dairy butter substitute, melted*
  • 3/4 cup Dark brown sugar, lightly packed
  • ¼ cup Unsweetened applesauce
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Table salt
  • 3/4 cup All purpose flour
  • 3/4 cup Ghirardelli 52% Cacao Non-Dairy Dark Chocolate Chips
  • 1/2 cup Roasted chopped nuts, such as pecans or walnuts (optional)
  • Pinch Flakey sea salt (optional)
  • **non-dairy butter substitute can be replaced with 1/2 cup unsalted butter, melted


  • 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 applesauce and vanilla extract until well combined. Add salt and baking powder, whisk to incorporate.
  • Add flour and fold in until just incorporated. Mix in non-dairy dark chocolate chips, and nuts if using, until evenly distributed.
  • Spread batter into prepared pan and bake for 20-25 minutes or until light golden brown. Be careful not to overbake.
  • Sprinkle a pinch of flakey sea salt if using over baked chocolate chip blondies.
  • Cool in pan on a wire rack for 10 minutes or until blondies cool completely. Remove from pan and foil and cut into 2" squares.
  • Blondies can be stored in an airtight container at room temperature for 3 days.

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