Moist, buttery, and studded with crunchy walnuts and white chocolate chunks...these vegan blondies are totally crave-worthy! Perfect for a light dessert or a sweet snack.
I've made a lot of brownies in my life. As a serious chocoholic, I grew up baking batch after batch of brownies.
I never bothered with blondies until adulthood. Why would I? They're like brownies without chocolate, right? Could they really be any good? Well, I'm here to tell you that blondies are awesome!
Blondies can totally hold their own. Whereas brownies are all about the chocolate, blondies are about buttery brown sugar flavor and melt-in your mouth texture. Oh yeah...they're good! And these blondies are the best vegan blondies, in my humble opinion.
Jump to:
What You'll Need
- Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Earth Balance or Miyoko's.
- Brown sugar. Light or dark brown sugar works for this recipe. You can even use coconut sugar if you'd like. The blondies in the photos were made using light. Either way, make sure your sugar is organic in order to keep the recipe vegan.
- Non-dairy milk. Use any variety that's unsweetened and unflavored.
- Vanilla extract.
- All-purpose flour. You could probably also use spelt or whole wheat pastry flour. I haven't tried any gluten-free flours, but I suspect an all-purpose gluten-free blend would work.
- Cornstarch.
- Baking powder.
- Salt.
- Cinnamon. This is optional, but I think it gives the blondies a great flavor.
- White chocolate chunks. Most white chocolate isn't vegan, so be careful! I diced up some King David white chocolate coins. You could also use King David white chocolate chips, use homemade vegan white chocolate, or make regular old vegan chocolate chip blondies using dairy-free chocolate chips, such as Enjoy Life Dark Chocolate Morsels.
- Walnuts. Feel free to leave these out or substitute with other nuts or add-ins such as pecans, hazelnuts or raisins.
How to Make Vegan Blondies
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- You'll need to melt your vegan butter first, then let it cool a bit before stirring it together with the rest of your wet ingredients: brown sugar, non-dairy milk, and vanilla extract.
- Add your dry ingredients: flour, cornstarch, baking powder, salt, and cinnamon. Do this by first adding the flour to the bowl, then sprinkling the other ingredients on top. Whisk just until everything is blended.
- Fold in your white chocolate and walnuts.
- Transfer the mixture to a 9-inch parchment paper-lined baking pan and pop it into the oven.
Bake your blondies until they're set on top — 20 to 25 minutes. Be sure to let them cool for a bit before cutting and taking them out of the pan.
Pretty easy, right?!
Leftovers & Storage
Store any leftover vegan blondies in a sealed container or bag. They'll keep at room temperature for about 3 days, in the fridge for about a week, or in the freezer for about 3 months.
Frequently Asked Questions
I'm not sure, as I haven't tried. Your best bet would probably be to use an all-purpose gluten-free flour blend.
Most sugar in the United States is processed using animal bone char. Organic sugar is processed differently, so it's considered vegan.
Try dark chocolate chips, raisins, or extra nuts!
You can leave them out, or swap them with another variety of nut, such as pecans.
More Vegan Dessert Bars
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Buttery Vegan Blondies
Moist, buttery, and studded with crunchy walnuts and white chocolate chunks...these vegan blondies are totally crave-worthy! Perfect for a light dessert or a sweet snack.
Ingredients
- ¾ cup vegan butter, melted and cooled
- 1 ¼ cup organic brown sugar
- ¼ cup unflavored and unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup vegan white chocolate chips
- ½ cup chopped walnuts
Instructions
-
Preheat the oven to 350°F.
-
Line the bottom of a 9-inch square baking pan with parchment paper.
-
Whisk the butter and brown sugar together in a large mixing bowl, then whisk in the milk and vanilla.
-
Add the flour to the bowl, then sprinkle the cornstarch, baking powder, salt, and cinnamon on top of the flour. Stir everything together just until combined.
-
Fold in the white chocolate and walnuts.
-
Transfer the batter to the prepared baking pan, smoothing out the top with a spoon.
-
Bake the blondies until set on top, 20 to 25 minutes.
-
Transfer the baking dish to a cooling rack and allow the blondies to cool before slicing and serving.
Hmmm, something went wrong for me. I had pools of butter left on the parchment paper after removing these from the pan and they're quite greasy. I feel like a stick and a half of butter was too much. Your recipes are usually keepers for me though, thank you for sharing them!
After baking for 25 minutes, these were still completely raw inside. A blondie is notoriously tricky to bake due to the lack of aeration in the batter. You can see in the pictures in the recipe that the posted blondies are also raw, which is not the same as the gooey bake a blondie should have. After the initial 25 minutes, I covered with foil and baked for an additional 30 at the same temperature and ended up with a wonderfully chewy bar. I used all-purpose gluten-free flour and it did the job just fine. Will probably try an oat flour in the future.