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Gluten free. Vegan. Gluten free. Vegan. Dairy free. Soy free. No artificial color. Lillybean by Pastrybase. Bake. Frost. Decorate. Celebrate. Virginia's Finest. Virginia Agriculture. Specialty crafted food & drink. www.pastrybase.com. Instagram. Facebook.
Brown Sugar, Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Cornstarch), Sea Salt, Organic Vanilla Powder (Organic Sucrose and Organic Vanilla Bean Extractives).
Manufactured in a facility that also processes peanuts.
You Will Need: unsalted butter, 12 tablespoons; eggs, 2 large; chocolate chips, 1 cup. For Vegan Preparation: creamy nut butter of choice, 1 cup; vegan milk of choice, 1/2 cup; vegan chocolate chips of choice, 1 cup. Preheat oven to 350 F. Line a 9 inch x 13 inch with parchment paper. Melt 12 tablespoons unsalted butter. Pour cooled melted butter in bowl. Whisk in 2 large eggs to fully combine. Add Blondie Mix & chocolate chips. Stir all together until your dough forms. Scoop dough into your lined pan; spread evenly to edges of your pan. Bake 20 minutes; remove from oven. Allow to cool for at least 30 minutes. Vegan Prep: Combine nut butter, vegan milk, Blondie Mix, & chocolate chips in medium bowl; stir until a uniform dough forms. Press into 9 inch x 13 inch parchment lined pan with damp hands, evenly to edges of pan. Bake 20 minutes & cool for 30-45 minutes.
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