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    Home » Cookies » Foolproof Vegan Blondies

    Foolproof Vegan Blondies

    by Lainey · Posted: Mar 8, 2019 · This post may contain affiliate links ·

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    These vegan blondies are crispy around the edges and chewy in the center. It’s a simple and delicious recipe that everyone will love!

    Need more vegan desserts? Try easy Vegan Chocolate Cake or gluten-free Chocolate Chip Cookies!

    sliced vegan blondies on parchment paper

    I love baking vegan treats like this vegan blondie recipe because I can taste the batter and not be nervous about eating raw eggs.

    I’ve been eating vegan desserts since I was a little girl- not on purpose, my family preferred eating healthy, avoiding eggs and butter if possible. Only as an adult, I allow myself the luxuries of butter and eggs in my house. (Although my husband would rather not have me cook or bake with eggs. haha oh well.)

    Something to note, I used carob chips to make the vegan blondies, however, if you don’t use high-quality carob chips, it’s not going to taste good as using vegan semisweet chocolate chips.  (Trader Joe’s has delicious vegan semisweet chocolate chips and it’s affordable).

    sliced vegan blondies on parchment paper

    Tips and Procedures: 

    • Baking: Do not leave the blondies in the oven too long, it will overbake. Once they become golden around the edges remove them from the oven or insert a toothpick in the center at the 20-minute mark and if it’s clean remove them from the oven.
    • Spice: Change up the flavors by replacing the cinnamon with pumpkin spice.
    • Extra Goey: To make the blondies even gooier add 1 tablespoon of molasses.
    • Sinking in the middle: If your blondies sink in the middle whilst baking, it’s due to overmixing the batter. The key point is don’t overmix.
    • Storage: After the blondies have cooled down completely store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
    close-up view of dairy-free vegan blondies

    How to Make Vegan Blondie Recipe:

    Before gathering the ingredients, preheat the oven to 350F and line an 8×8 inch square pan with parchment paper. Now it’s time to grab all the ingredients you will need:

    • vegan butter
    • brown sugar
    • vanilla extract
    • all-purpose flour
    • baking powder
    • ground cinnamon
    • salt
    • dairy-free chocolate chips
    • chopped walnuts
    ingredients for vegan blondies recipe

    In a large bowl, put together the vegan butter, brown sugar, and vanilla extract:

    vegan butter, brown sugar and vanilla extract in a clear mixing bowl

    Beat until light and fluffy then set aside:

    mixed vegan butter, brown sugar and vanilla extract in a clear bowl for vegan blondies recipe

    In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined:

    mixed all-purpose, ground cinnamon, and salt in a clear mixing bowl for vegan blondies recipe

    Then add the dry ingredients into the wet ingredients and mix. Once everything is incorporated add the chocolate chips and walnuts:

    mixing carob chocolate chips and walnuts to the vegan blondies batter

    The batter will be thick, just like so:

    mixed batter of vegan blondies recipe

    Add to the baking pan and spread out evenly: 

    Now you are ready to pop this in the oven and bake for 15-17 minutes:

    ready to bake vegan blondies batter in a baking dish

    Cool completely and cut into pieces, then serve:?

    slices of freshly baked vegan blondies on parchment paper

    Frequently Asked Questions :

    I am a newbie in baking and I want to make this recipe at home but how can I tell if the blondies are done?

    Do the toothpick test and if it comes out clean it’s ready. Or if it’s golden around the edges it’s ready.

    Why are my blondies cakey?

    You overbaked them, don’t bake them more than 17 minutes.

    What is the difference between a Brownie and a Blondie?

    The chocolate. Blondies are made without cocoa powder while brownies are.

    Here are 3 fan favorite vegan desserts:

    • Coffee Cake
    • Chocolate Ice Cream
    • 5 Ingredient Sunbutter Cookies
    slices of vegan blondies on a parchment paper
    Print Recipe Leave a Comment
    5 from 3 votes

    Vegan Blondies

    A simple and delicious vegan dessert which is crisp on the outside, chewy in the center and filled with chocolate flavor! These dairy-free blondies are perfect for healthy breakfast or snacks!
    Prep Time10 mins
    Cook Time17 mins
    Total Time27 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: blondies, vegan blondies
    Servings: 16 blondies
    Calories: 151kcal
    Author: Lainey

    Ingredients

    • 6 tablespoons vegan butter
    • ¾ cups brown sugar
    • 2 teaspoons vanilla extract
    • 1 cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ⅓ cup dairy-free chocolate chips
    • ⅓ cup chopped walnuts

    Instructions

    • Preheat oven to 350F and line an 8×8 inch square pan with parchment paper.
    • In a large bowl, beat the vegan butter, brown sugar, vanilla extract until light and fluffy, set aside.
    • In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined.
    • Then add the dry ingredients into the wet ingredients and mix.
    • Once everything is incorporated add the chocolate chips and walnuts, the batter will be thick.
    • Add to the baking pan, and bake for 15-17 minutes, then cool completely and cut into 16 pieces, then serve.

    Video

    Nutrition

    Serving: 1g | Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 93mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Reader Interactions

    Comments

    1. Anonymous says

      August 26, 2019 at 8:35 am

      What should I do I don’t have brown sugar

      Reply
      • Lainey says

        August 27, 2019 at 8:06 pm

        Hi there! You can use white sugar instead. Please tag me when you bake this <3

        Reply
    2. Kimberly says

      December 30, 2019 at 4:45 pm

      I followed the recipe exactly and ended up with a very dry, crumbly batter…nothing like the picture. I ended up having to add almond milk to bind / soften the mixture.

      What did I miss?

      Reply
      • Nakia says

        January 15, 2020 at 2:28 pm

        You didn’t miss anything. This recipe doesn’t have enough liquid. I used soy milk. I plan to try it again with coconut milk, and see what the richer plant milk does for the texture.

        Reply
      • Lainey says

        November 18, 2020 at 12:33 am

        Oh no, I’m so sorry, Kimberly. Next time, try sifting the flour before mixing. Please let me know how it goes. Thank you for trying out this recipe. I appreciate it.

        Reply
    3. Vanessa says

      March 26, 2020 at 8:56 am

      This recipe, when followed to the T, does not work. I added 1 banana + 1/4 cup coconut milk and was able to form a batter. Without it, I had a dry, grainy mixture.

      Reply
      • Versha says

        May 16, 2021 at 2:56 pm

        Yes, I tried this recipe too. Was very dry added milk to bind.. and once baked was raw in middle. Nothing like picture. Definitely not a fool proof recipe.

        Reply
    4. Ellie Matthews says

      May 08, 2020 at 2:26 am

      Followed the recipe exactly and they’ve turned out great! I did reduce the baking time to just over 15 minutes though for the single batch. Because it was quite a small amount of batter and my oven gets super hot for some reason! Thank you

      Reply
      • Lainey says

        August 28, 2020 at 2:14 am

        Hey Ellie! You’re welcome. I’m glad you’ve made it. Thank you for trying out my recipe. Please send me photos if you bake this again. Enjoy baking! 🙂

        Reply
    5. Sally says

      June 27, 2020 at 1:09 pm

      I followed this recipes exactly . I even measure the tin. The batter wasn’t a batter but more like a moist crumble. I reduced the cooking time to 15 minutes as they looked like they would very out.
      They tasted okay ish but definitely nothing like a brownie.

      Reply
      • Sally says

        June 27, 2020 at 1:12 pm

        *very* should day dry 🤗

        Reply
    6. Beth says

      June 30, 2020 at 11:40 am

      I tried this in a 7×7 but it overflowed and didnt cook, its the mixture suprise to double?

      Reply
      • Lainey says

        November 18, 2020 at 12:35 am

        Oh no, I’m so sorry, Beth. Yes it’s supposed to rise, but not double in size. Sorry for the late reply too.

        Reply
    7. jbdean says

      July 11, 2022 at 5:24 pm

      “Only as an adult, I allow myself the luxuries of butter and eggs in my house.”

      I’ve never thought of animal abuse, suffering & eventual death as a “luxury,” but to each their own I guess. 🤨

      Reply

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