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These vegan blondies are chewy, and perfectly fudgy in the center with golden, crisp edges. They’re made in one bowl and bake up into bars that feel a little like brownies but without the cocoa: sweet, buttery, and full of brown sugar flavor.
Why You’ll Love These Vegan Blondies
I’ve always been a sucker for chocolate chip cookies, so it’s no surprise blondies have a permanent place in my kitchen. They combine the flavor of a cookie with the fudgy texture of a brownie. Here are a few reasons we love this recipe and you will too:
Emily’s Recipe Notes:
- Flavor: vanilla, sweet, caramelly
- Texture: rich, chewy, crisp, fudgy
- Difficulty: easy, one-bowl prep
- Customizable: swap in dark chocolate, white chocolate, macadamia nuts, pecans, and more
Why This Recipe Works
I already have a vegan protein blondie on the blog, and this version builds on that recipe with a few key tweaks. After several tests, I found that many vegan blondie recipes use too much butter, which makes them greasy.
For the best vegan blondies, this recipe reduces the melted butter and lets it cool completely before mixing (otherwise, it melts the sugar and throws off the texture).
To make blondies without eggs, this recipe also swaps in ground flaxseed. It’s an egg substitute that helps make a fudgy texture and holds the bars together. The result tastes just like (or even better) than the classic version you grew up eating!
Ingredients
Ingredient Spotlight & Some Swaps
All Purpose FLour
This is the base of the blondie. I prefer King Arthur’s All Purpose Flour which is unbleached and has a protein content of about 11%.
To make gluten-free vegan blondies, swap the regular flour for King Arthur’s 1:1 Gluten-Free All Purpose flour blend. This particular brand baked up so well in my recipe tests.
Vegan Butter
Not all vegan butters are created equal! I have a full article where I’ve tested the best vegan butter brands for baking and Violife is my favorite. I also recommend Trader Joe’s Vegan Butter Sticks.
Brown Sugar
Light brown sugar adds a caramel flavor and creates a chewy yet fudgy texture.
Vegan White Chocolate Chips
I used Enjoy Life’s Mini Dairy-free White Chocolate Chips in this recipe. You can sub in chopped vegan white chocolate or you can even use regular chocolate chips.
Step By Step Guide
Whisk together the melted (and cooled) vegan butter and the light brown sugar.
Add the thickened flax egg (with the almond milk) and vanilla extract.
Whisk the wet ingredients together until combined.
Add the dry ingredients on top.
Mix to form a thick blondie batter.
Add half of the vegan white chocolate chips and fold into the batter.
Transfer to an 8×8″ metal pan and sprinkle the remaining chocolate chips on top, as well as macadamia nuts (if using).
Bake at 350°F for 30-35 minutes. The edges should be golden brown and the center should be just set.
Serving the Blondies + Storage Tips
After the blondies have baked, I recommend letting them cool in the pan for about 15 minutes.
Then use the parchment paper overhang to lift them out and let them finish cooling on a wire rack. Once cooled, you can slice into 9 large blondies or 16 smaller squares. Then, they’re ready to enjoy!
Storage: The blondies can be wrapped tightly in plastic wrap or placed in an airtight container. Store at room temperature for 2-3 days.
Freezer Storage: For longer storage, freeze for up to 2 months. Let come to room temperature before enjoying.
Tips for Baking Vegan Blondies
- Melt the butter… then let it cool: It’s important to use melted butter for that chewy, fudgy texture, but don’t rush the process. If the butter is still hot when you mix it in, it can melt the sugar and leave the blondies greasy. Let it cool to room temp first for the best texture.
- Choose the right vegan butter: Not all dairy-free butters bake the same. Some can make blondies spread too much or taste overly oily. My go-tos are Violife and Trader Joe’s vegan butter. Both perform the closest to dairy butter in baking and give the best flavor and texture.
- Let the flax egg thicken: The flaxseed + almond milk mixture acts as the egg replacer here, so give it a few minutes to gel before adding it to the batter. This helps bind the blondies together and creates that perfectly fudgy texture without being underbaked.
More Vegan Desserts
Vegan Blondies – Chewy & Fudgy
Rate this RecipeIngredients
- 2 tbsp ground flaxseed meal, 18g
- ⅓ cup unsweetened almond milk, 90g
- ½ cup melted and cooled salted vegan butter, 114g – like Violife
- 1 cup light brown sugar, 200g
- 2 tsp pure vanilla extract, 8g
- 1 ¾ cup all-purpose flour, 210g – or sub King Arthur's 1:1 GF all-purpose flour (spooned into the measuring cup from the bag and leveled off)
- ¾ tsp baking powder, 4g
- ½ tsp fine salt, 3g
- ⅓ cup vegan white chocolate chocolate chips, 75g – divided (or use semi-sweet chocolate chips)
- ¼ cup chopped macadamia nuts, 38g – optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) metal baking pan with parchment paper.
- In a small bowl, mix together the ground flaxseed meal and almond milk. Set aside to thicken for 5 minutes.2 tbsp ground flaxseed meal, ⅓ cup unsweetened almond milk
- In a large bowl, whisk together the melted and cooled vegan butter and light brown sugar until well combined and it forms a paste-like consistency. Stir in the flax “egg” mixture and vanilla extract.½ cup melted and cooled salted vegan butter, 1 cup light brown sugar, 2 tsp pure vanilla extract
- Add the all-purpose flour, baking powder, and salt on top. Mix the dry ingredients together with a fork, then mix with the wet ingredients, stirring until just combined. Fold in half of the vegan chocolate chips and nuts if using.1 ¾ cup all-purpose flour, ¾ tsp baking powder, ½ tsp fine salt, ⅓ cup vegan white chocolate chocolate chips, ¼ cup chopped macadamia nuts
- Spoon the batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the remaining white chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be golden brown and should begin to pull away slightly from the edges of the pan. The center should appear just set.
- Let the blondies cool in the pan on a wire rack for 15 minutes, then use the parchment paper overhang to carefully lift them out of the pan. Transfer to the wire rack to finish cooling completely. Once cooled, cut into 16 equal squares.
Recipe notes
- Baking Time: For gooier, fudgier blondies, bake for a shorter time. Note- they will continue to bake and set as they cool.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Came out great! I used land o lakes baking sticks and they were a bit oily, but it was what I had. The white chocolate chips on top got “toasted” but still taste good. Did 28 mins in the toaster oven and they’re delicious. Thank you for the recipe!