Vegan Blondies

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5 from 704 votes
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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.

vegan blondies with chocolate chips

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make vegan blondies
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More blondies recipes
  8. Vegan Blondies (Recipe Card)

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. 

vegan blondies

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. 

vegan gluten free chocolate chip blondies

Frequently asked questions

What’s the difference between a blondie and a brownie?

Blondies have a lighter taste than brownies as there is no cocoa powder or chocolate mixed into the batter. 

Why are my blondies gooey in the middle?

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 chocolate chip blondies

Vegan Blondies

5 from 704 votes
My vegan blondies are chewy, soft, and studded with gooey chocolate chips. They’re golden with perfect, crispy edges. 
Servings: 16 servings
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes

Ingredients  

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.

Notes

* To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. If you don’t follow a vegan diet, you can substitute for one large egg.
** Gives an even more gooey texture. Can omit, if desired.
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.

Nutrition

Serving: 1servingCalories: 169kcalCarbohydrates: 22gProtein: 2gFat: 9gSodium: 112mgPotassium: 38mgFiber: 2gVitamin A: 200IUCalcium: 31mgIron: 2mgNET CARBS: 20g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    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.