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My vegan blondies are chewy, soft, and studded with gooey chocolate chips. They’re golden with perfect, crispy edges.
Need more vegan desserts? Try my vegan brownies, vegan chocolate chip cookies, or vegan cookie dough next.
Whenever my parents would take us to a bakery, blondies were ALWAYS my #1 choice.
Traditional blondies are made with eggs and butter, but I wanted to make a vegan-friendly version to share with my friends. After weeks of recipe testing, I’ve done it! My vegan blondies are chewy and cakey, with golden edges and pools of half-melted chocolate chips.
Table of Contents
Why I love this recipe
- Made with pantry staples. There are no niche or hard-to-find ingredients.
- The perfect texture. I add a secret ingredient to level up the gooey factor and give these blondies a moist, doughy texture.
- Very easy to customize. My local bakery added chocolate chips to their blondies, but of course, you can use different mix-ins to make them uniquely yours.
- The perfect shareable dessert. Anytime I’m hosting, I prefer to make bars. They’re easy to share, and since they’re vegan, I know they’re suitable for my friends with allergies. And yes, before you ask, they can also be made gluten-free!
Ingredients needed
- Brown sugar. Gives the blondies a robust, caramelized flavor. Don’t use dark brown sugar, as it’s overpowering.
- White sugar. Keeps the blondies light in color and gives them crisp edges.
- All-purpose flour. I used gluten-free flour to keep this recipe gluten-free, though I also had luck with whole wheat flour if you want a healthier blondie.
- Baking soda. Helps them rise.
- Salt. Brings out the sweetness, especially if you sprinkle some on top.
- Vegan butter. Opt for a high-quality brand. Trust me, it makes all the difference.
- Molasses. Optional, but it gives an even more gooey texture.
- Chocolate chips. Use a combination of vegan chocolate chips and a chopped-up chocolate bar so every bite is loaded with pockets of chocolate.
- Vanilla extract. A must for flavor!
- Egg substitute. I used a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), but I suspect a chia egg will also work the same. If you don’t follow a vegan diet, you can use 1 whole egg.
How to make vegan blondies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the flax egg. Mix the flaxseed with water. While it gels, preheat the oven and line a square pan with parchment paper.
Step 2- Mix. Combine the dry ingredients in one bowl. Using a stand mixer, cream the sugar and butter until smooth. Fold the dry ingredients into the butter mixture, then stir in the vanilla, molasses, and flax egg. Stir in the chocolate chips.
Step 3- Bake. Pour the batter into the pan and bake until the edges are slightly brown. Let them cool completely before slicing.
Arman’s recipe tips
- Avoid overmixing. Sometimes my blondies will sink in the middle if I overmixed the batter. You only want to mix until you have a smooth batter with no lumps.
- Prefer cakey blondies? Bake them closer to 17-18 minutes.
- Use different egg substitutes. I only tested flax eggs, but I imagine unsweetened applesauce would work well.
- Change up the mix-ins. Swap the chocolate chips for chopped nuts (like pecans or walnuts) or vegan white chocolate chips.
- Add nut butter. For ultra-dense brownies, fold in some cashew butter, peanut butter, or sunflower seed butter.
Storage instructions
To store: Leftover bars should be stored in an airtight container in the fridge for up to 1 week.
To freeze: Wrap the bars in foil and freeze for up to 3 months. Let them thaw overnight.
Frequently asked questions
Blondies have a lighter taste than brownies as there is no cocoa powder or chocolate mixed into the batter.
Your blondies may be gooey in the center if they were underbaked. They should be baked until a toothpick inserted in the center comes out mostly clean. Saying that, I do prefer them to be this way!
More blondies recipes
Instantly turn any of my blondie recipes vegan with a few simple swaps. Here are some of my favorites:
Vegan Blondies
Ingredients
- 1 cup all-purpose flour use gluten-free, if needed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 flax egg * See notes
- 6 tablespoons vegan butter can use standard butter, if not vegan
- 1/4 cup white sugar
- 6 tablespoon brown sugar
- 1 tablespoon molasses Optional ** See notes
- 1 teaspoon vanilla extract
- 1 1/2 cups vegan chocolate chips I used a mix of chopped chocolate and chips
Instructions
- Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
- Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
- In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
- Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
- Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
- Remove from the oven and allow to cool in the pan completely, before slicing.
I made these for a family gathering today and they were big hit. Everyone wanted to split up leftovers to bring them home. Great recipe regardless of people are vegan or not.
These are delicious! People rave about them! Did bake for 20 minutes, 17 minutes was not long enough.
So delicious and gooey!
so good i made these twice in a week, used half chickpea flour for some extra protein and they turned out great
Thanks for the feedback and suggestion, Em!
These were the best blondies ever 🙂
Okay, these blondies were out of this world delicious!!
Made these yesterday for a Thanksgiving Dinner dessert option. My inlaws were fighting over the left overs to take home!
Thanks so much for this yummy recipe! I subbed maple syrup for sugar, oat flour for white and peanut butter with some canola oil for the butter.. So good!
Delicious!
We did 1/2 semisweet chips and 1/2 white chocolate chips. We used real maple syrup instead of molasses. We make treats that are vegan and gluten free, so these fit the bill! We added about 1/2 cup almond milk to mixture to give it some batter consistency- otherwise it was cookie dough consistency.
Super delicious! The texture is really good and I love the level of sweetness. My non-vegan roomates love these and the batch is always gone in a few days!
Very good! I really appreciate the gooey- ness of these blondies. With vegan baking so many times bars turn out cakey from lack of oil. For any whole food bakers out there I subbed the butter for cashew butter and they turned out perfect. I decreased sugar, added nuts just personal preference. I did use the molasses. Thanks for a great recipe!
This recipe looks great! Do you think I can bake the blondies one day ahead, storing them at room-temperature, without them becoming too dry?
You sure can 🙂
Absolutely FANTASTIC recipe and true to word, best ever!!! Thank you so much! You are a genius!!!
Can you give quantity in grams? I have 220 gm cup
We use American cups and tablepoons. You can check out some online conversions 🙂
nope i didn’t.. was watching them very closely in the oven when baking…
hi Arman, i tried following the recipe but it appears that they rise quite abit and turn out cakey instead of gooey… Should i further reduce the rising agent?
Hi Cheryl! Did you by any chance over bake them?
I am truly pleased with this recipe. I utilized most of the recommended substitutes. I used flaxseed egg and raw cane sugar, and oatmilk vegan butter. I also used molasses and the broken bar of chocolate so my blonde brownies were more brunette than blonde. Absolutely wonderful definitely going to try the sugar free.
Is it possible to freeze these?
Yes of course 🙂
Follow the instructions. I mixed them too much so my first try the blondies sank after baking but they were still good. Also they will continue baking after you take them out. I was worried bc they seemed too jiggly when the time went off. I did bake them over the warned 17 minutes and they still turned out great.
Arman,
Sinfully delicious!!! I made a batch of these yesterday, and they turned out ooey, gooey delicious. I followed your recipe to the letter, and had no problems. I will most definitely make this again. I discovered your website not too long ago, and I am glad I did, because you have such great recipes.
Thank you,
Cheri
Fabulous- Thanks, Cheri!
3rd time using this recipe and it never fails! perfect for vegan and gluten free baking, I have never used molasses but might try adding golden syrup next time as I’ve seen in another comment and try and make them more gooey. I usually also have to bake them for a little longer than 17 minutes but the last batch I made only took 17.. not sure why. But a never fail recipe, thank you!
Thank you, Amie! xx
Making these for a third time now and they never disappoint! I double the recipe and add less sugar when I add the molasses because I don’t like them overly sweet. I also bake them for longer than 17 mins since I double the recipe so they need much longer to cook in the bigger pan. Everyone who has tried them has loved them!! Thanks so much, going to be a favourite for me.
My husband loves blondies and so for Valentine’s Day I made this recipe and he was over the moon. I’m not much of a dessert person, but I found myself going back for more. I will definitely be making these again. They were moist and not overly sweet. Just perfect!
Fantastic!
Would recommend halving the amount of chocolate, way too goey and sweet for me.
These tasted so good. It says only to bake for 17 minutes but they were wayyyy too gooey so i recommend to bake for about 20 minutes instead. Highly recommend!
Baked these for 17 minutes and let cool completely and it’s not even cooked fully. They taste good just have to eat them with a spoon!
Used maple syrup instead of molasses and peanut butter cups instead of chocolate bits and it was amazing! Definitely going to be included in our staple recipes now, thanks 🙂
Love it!
Is this the blue one? If I use the Bob’s Mill All-Purpose GF Flour (Red) would it still work? Thank you!
Hi, what brand of gluten-free all-purpose flour did you use?
Thanks!
Hi! Bob’s Red Mill 1:1 all purpose flour.
Do you think I could use sunflower oil instead of butter or does it have to be a more solid fat? Thanks a million x
Not that I’ve tried!
Could you use almond flour instead? What would be the amount? Even swap?
I haven’t tried, feel free to experiment and see or make my keto blondies that use almond flour.
Hey, my blondies came out a little bit dry when in batter form and then slightly gappy when cooked (pockets of nothing).
I didn’t use molasses.
I used milled flaxseed instead of ground flaxseed, and so the “vegan egg” wasnt gel like. Does this not work with milled flaxseed? And would adding groundnut oil (or another oil) help with combining the ingredients better?
Hi there- the ground flaxseed need to be made into a gel- I haven’t tried milled flaxseed before.
Hi. Can I use curd instead of egg in this blondie recipe
I haven’t tried, feel free to experiment and see.