My vegan blondies are rich, chewy, and loaded with sweet white chocolate chips! Super easy to make, and irresistibly buttery ... you'll be amazed that they're egg and dairy-free! Perfect for a light dessert or a sweet snack.
I've made a lot of vegan brownies in my life. As a serious chocoholic, I can't get enough of them. Brownies were always my favorite treat when I was growing up! 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 these vegan blondies are awesome!
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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!
Veganizing classic blondies was a challenge, but I finally perfected the recipe! If you've made conventional blondies, you'll find that this vegan version has a few key differences. First off, we're using a flax egg (one of my favorite vegan egg substitutes for baking!), and vegan butter. We're also beating the ingredients with an electric mixer, which is a no-no in most blondie recipes, but necessary to get the texture of these eggless ones just right.
You'll find these to be just as decadent, chewy, and flavorful as the blondies you grew up eating, and they're pretty darn easy to whip up!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Non-dairy milk. Use any variety that's unsweetened and unflavored. Read my guide to dairy-free milks if you're not sure which to go with!
- Ground flaxseeds. You'll be combining these with the non-dairy milk to create a flax egg.
- 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.
- 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, since conventional brown sugar (as well as other types of granulated sugar) is often processed using animal products.
- Vanilla extract.
- White chocolate chunks. Most white chocolate isn't vegan, so be careful! You could also use King David white chocolate chips, Enjoy Life vegan white chocolate cups, or chop up some homemade vegan white chocolate.
How They're Made
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!
Steps 1 & 2: Prepare. Preheat your oven to 350°F and line the bottom and sides of a 9 x 9 inch baking pan with parchment paper.
Tip: Don't grease the pan! These blondies contain plenty of butter, and with the parchment paper, you shouldn't have any problems with them sticking.
Step 3: Make the flax egg. Stir the non-dairy milk and ground flaxseeds together, then let the mixture sit while you move on to the next step.
Step 4: Combine the dry ingredients. Whisk your flour, cornstarch, baking powder, salt, and cinnamon together in a large mixing bowl.
Step 5: Combine the butter and brown sugar. Make sure your vegan butter has melted and cooled. Use an electric mixer to beat it together with the brown sugar and vanilla extract.
Step 6: Add the flax egg. The flax seeds should have soaked up some of the milk and gelled by now. Add the mixture to the bowl containing the butter, then beat both mixtures together until the batter lightens a bit in color.
Step 7: Add the dry ingredients. Stir the flour mixture into the butter mixture by hand, adding about a third at a time, until the batter is combined and very thick, like cookie dough.
Step 8: Add the chips. Gently fold the white chocolate chips into the batter.
Steps 9 & 10: Finish & Bake. Spread the batter into a pan, getting it into a nice, even layer. Pop the pan into the oven and bake your blondies until they're set and a toothpick inserted into the center comes out clean.
Tip: To get the top of the dough nice and flat, cover it with a sheet of parchment paper, then use a flat object like a cookbook to press the dough down.
Steps 11 & 12. Cool and serve. Your vegan blondies are done! Make sure to let them cool in the pan on a cooling rack completely before slicing and serving them.
Variations
- Chocolate chip blondies. Swap out the white chocolate chips with vegan dark chocolate chips.
- Nutty blondies. Add up to a cup of chopped walnuts or pecans.
- Frosted blondies. Smother your blondies with a layer of my vegan buttercream frosting or vegan cream cheese frosting.
Tip: For a totally different type of blondie, be sure to give my vegan cookie butter blondies a try!
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.
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.
They may be underbaked. Next time, try giving them a few extra minutes in the oven. Blondies will also be gooey if they haven't cooled completely, so be patient and make sure they're at room temperature before slicing and digging in!
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Blondies
Ingredients
- ¼ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons ground flaxseeds
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¾ cup vegan butter, melted and completely cooled
- 1 ¼ cups organic brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups vegan white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line the bottom and sides of a 9-inch square baking pan with parchment paper (no need to grease the pan, since these blondies have plenty of butter!).
- Stir the non-dairy milk and ground flaxseeds together in a small bowl or container. Let the mixture sit for at least 5 minutes, to gel.
- Whisk the flour, cornstarch, baking powder, salt, and cinnamon together in a large mixing bowl.
- Place the melted butter, brown sugar, and vanilla extract into a second large mixing bowl, then beat them together using an electric mixer at high speed for about 1 minute, until fully combined.
- Add the flax mixture to the bowl containing the butter mixture. Beat the two mixtures together at high speed until creamy and slightly pale, about 2 minutes.
- Begin stirring the flour mixture into the butter mixture, adding about a third at a time and stirring by hand just until combined. The mixture will be thick, like cookie dough.
- Once the dry ingredients have been added, fold in the white chocolate chips.
- Spread the batter into the prepared pan, smoothing it into an even layer.
- Bake the blondies for 20 to 25 minutes, until the tops feel set, the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- Place the pan on a cooling rack and let the blondies cool completely.
- Slice and serve.
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Way too much butter in this. I cooked for an extra 10 minutes and it was still a gooey mess. Strange, because usually i have great luck with this website
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.
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!