Need more vegan desserts? Try easy Vegan Chocolate Cake, Sweet Potato Oatmeal Muffins, or my gluten-free Chocolate Chip Cookies!
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What do blondies taste like?
Blondies are similar to brownies but have a vanilla and brown sugar flavor profile rather than the chocolatey richness of brownies. They're chewy and moist, with a slightly caramelized taste from the brown sugar. Overall, they're deliciously sweet and satisfying, perfect for anyone who loves baked goods but prefers a lighter, less intense taste compared to brownies.
Top Tip
- 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.
Substitutions
- Sweeteners: Use granulated monk fruit sweetener or Swerve instead of brown sugar. Monk fruit is preferably, as Swerve can sometimes develop a bitter taste after baking.
- Nuts: Feel free to omit the nuts or use peanuts or pecans.
- Use Carob Chips instead of vegan chocolate chips.
Variations
- Extra Goey: To make the blondies even gooier add 1 tablespoon of molasses.
- Spice: Change up the flavors by replacing the cinnamon with pumpkin spice.
- For added texture, incorporate chocolate chunks for a richer chocolate experience.
Storage
- 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.
Ingredients
- vegan butter
- brown sugar
- vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- salt
- dairy-free chocolate chips
- chopped walnuts
Before gathering the ingredients, preheat the oven to 350F and line an 8x8 inch square baking pan with parchment paper.
In a large bowl, put together the vegan butter, brown sugar, and vanilla extract:
Beat until light and fluffy then 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, just like so:
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:
Cool completely and cut into pieces, then serve:?
Hint: 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 15-minute mark and if it's clean remove them from the oven.
Frequently Asked Questions
Don't expect much rise in the batter with this recipe, so don't be deceived. Check for doneness around the 15-minute mark by inserting a toothpick.
Check if you're baking them for the right amount of time.
Ensure your oven is at the correct temperature.
Use the correct pan size as specified in the recipe.
Measure your ingredients accurately.
Place the oven rack in the center for even baking.
You overbaked them, don't bake them more than 17 minutes.
The chocolate. Blondies are made without cocoa powder while brownies are.
Here are 3 fan favorite vegan desserts:
Foolproof Blondies (Eggless)
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 8x8 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.*
Notes
Watch The Recipe Video!
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).
Anonymous says
What should I do I don't have brown sugar
Lainey says
Hi there! You can use white sugar instead. Please tag me when you bake this <3
Kimberly says
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?
Nakia says
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.
Lainey says
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.
Vanessa says
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.
Versha says
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.
Ellie Matthews says
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
Lainey says
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! 🙂
Sally says
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.
Sally says
*very* should day dry 🤗
Beth says
I tried this in a 7x7 but it overflowed and didnt cook, its the mixture suprise to double?
Lainey says
Oh no, I'm so sorry, Beth. Yes it's supposed to rise, but not double in size. Sorry for the late reply too.
jbdean says
“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. 🤨
Lainey says
lol. Thanks for swinging by.
Virginia Worrell says
Hi, I doubled the recipe and decided to try my new pampered chef brownie pan. After mixing, I put the ingredients in each cup and baked for 15 minutes. The batter didn’t raise and was raw so I baked for another 15 minutes. They began to raise but Just as the timer was about to ring, the inside center of all cups dropped as if the door to the oven had been opened and slammed shut. It was the weirdest thing. I removed the pan from the oven and attempted to take them out of the cups but when doing this I found the whole bottom was raw and uncooked. I removed the uncooked and cooked blondies parts from each of the cups turned the raw bottoms to the top and put all on a baking sheet. I tried to finish baking them a bit more so they weren’t raw and we could still eat them. The kitchen smelled wonderful and what we did taste was delicious. Just nothing I could use for my cottage bakery sale. I have no clue what I did wrong or what happened but this was not a successful baking day for me. Virginia
Jakey L says
I removed the blondies at the 15 market to make it a bit more chewy and it was perfect! Thank you!
Lainey says
Yaay. You're welcome, Jakey. It's good to know that it turned out perfect. Thank you for trying out this recipe! 🙂
Gretchen Mann says
This recipe needs liquid. I added about 1/3 cup coconut milk to make a thick batter and everything turned out fine.