Vegan Blondies

I used to be a die-hard brownie fan. But then I discovered these vegan blondies, and let me tell you, they changed my life! These aren’t your average blondies. They’re rich, moist, and bursting with butterscotch-like flavor. And the best part? They’re surprisingly easy to make, even for beginners.

I remember as a kid, blondies were always my top pick at the bakery. But I wanted to create a vegan version that everyone could enjoy. After weeks of experimenting in the kitchen, I finally perfected this recipe. These blondies are chewy, cakey, and have the most incredible golden edges. They’re seriously addictive!

Don’t be afraid to experiment with different flavors and ingredients! I love adding things like chopped nuts, dried fruit, or even swirls of peanut butter. This recipe is so versatile, and the possibilities are endless.

I always double this recipe because it disappears so quickly! Whether you’re serving them as a sweet treat, a simple dessert, or freezing them for later enjoyment, these vegan blondies are sure to be a hit.

So, grab your mixing bowls and get ready to bake! These vegan blondies are proof that delicious desserts can be both vegan and incredibly satisfying.

Ingredients

All-purpose flour

This is the base of our blondies, providing structure and stability. Just like a good friend you can always rely on, all-purpose flour is a trusty sidekick in the kitchen, playing a role in countless recipes from cookies to cakes.

Baking soda

This magic powder acts as a leavening agent, helping your blondies rise to fluffy perfection. Imagine tiny bubbles forming throughout the batter, like little inflating balloons that give your blondies their light and airy texture. Baking soda is a common pantry staple, and for good reason – it adds lift and levity to so many baked goods.

Salt

A small amount of salt is a baker’s secret weapon. It enhances all the other flavors in the recipe, making the sweetness of the sugars and the richness of the chocolate chips pop. Just a pinch is all you need to take your blondies from good to great!

Flax egg

This clever ingredient is a great vegan substitute for a regular egg. By mixing ground flaxseed with water, you create a gel that binds the ingredients together similar to how an egg would.  Fun fact: Did you know that flaxseeds are one of the richest plant-based sources of omega-3 fatty acids? These essential fats are important for heart health and brain function!

Vegan butter

Here’s the good news for vegan bakers: you don’t have to miss out on the rich, buttery flavor in your baked goods! Vegan butter is made from plant-based oils and can be used as a 1:1 substitute for regular butter.

Sugars

This recipe calls for a combination of white and brown sugar, creating a complex sweetness profile. White sugar brings pure sweetness, while brown sugar adds a hint of molasses for a deeper, richer flavor.

Molasses

This thick syrup is made from boiled sugarcane and adds a deep, caramel-like flavor to the blondies.  Did you know that molasses was once a common sweetener before refined sugar became widely available?

Vanilla extract

A splash of vanilla extract is like a tiny flavor explosion in your mouth. It adds depth and complexity, making all the other flavors sing in harmony.

Vegan chocolate chips

No blondie is complete without chocolate chips, of course!  In this recipe, we’ll be using vegan chocolate chips, which are made from dairy-free chocolate.  They add melty pockets of chocolatey goodness to every bite.

How To Make This Recipe?

We want our blondies to bake up perfectly, so preheating the oven to the right temperature is key. I learned this the hard way once – trying to sneak in a bake before the oven was fully heated resulted in unevenly cooked blondies. 

Line your baking pan with parchment paper for easy cleanup. Parchment paper is your friend here – it will prevent the blondies from sticking to the pan, making them a breeze to remove and slice.

In one bowl, you’ll whisk together the all-purpose flour, baking soda, and salt. This dry mixture forms the base of our blondies, giving them structure and stability.

In another bowl, grab your vegan butter and sugars. Using an electric mixer or a good old-fashioned hand mixer, cream them together until light and fluffy. This step is important for incorporating air into the batter, which helps the blondies rise and become nice and airy.

Once your butter and sugar mixture is nice and fluffy, it’s time to incorporate the dry ingredients. Gently fold them in with a spatula, mixing until just combined. Be careful not to overmix here – a few streaks of flour are okay, and overmixing can lead to tough blondies.

Then, stir in the vanilla extract, molasses, and flax egg. The vanilla extract adds a touch of warm sweetness, while the molasses brings a deeper, richer flavor. The flax egg, our clever vegan substitute for a regular egg, helps bind everything together.

Now comes the fun part – the chocolate chips! Gently add them into the batter using a spatula.  Resist the urge to overmix – you want those melty pockets of chocolate goodness in every single bite.

Pour the batter into your prepared pan and pop it into the preheated oven. Bake for the specified time, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

The hardest part? Let them cool completely before slicing. I know, the temptation to dig right in will be strong, but those gooey blondies are worth the wait! Once they’re cool, slice them up and enjoy!

What Gives The Name Blondies?

Blondies are called blondies because of their light color. Unlike traditional brownies, which are dark brown due to the cocoa powder, blondies lack chocolate and instead rely on ingredients like brown sugar, vanilla, and butter, resulting in a lighter, golden-brown hue.

Essentially, “blondie” is a playful and descriptive term that contrasts with the darker appearance of their chocolate-laden counterparts.

Tips & Tricks for Overnight Preparation

Tip # 1 – Flax Seeds Prep

Instead of making your flax egg right before mixing, prepare it the night before. Combine the ground flaxseed and water in a small jar with a lid, shake well, and refrigerate overnight. This allows the flaxseed to fully absorb the water and create a thicker, more effective binding agent.

Tip # 2 – Butter Softening

If you’re using vegan butter that needs to be softened, leave it out on the counter overnight. This ensures it’s perfectly pliable for easy creaming with the sugar the next day.

Tip # 3 – Measure Everything

The night before baking, measure out all your dry ingredients (flour, baking soda, salt) and place them in a separate bowl. This saves time and reduces the risk of spills or mismeasurements in the morning.

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