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.
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
More blondies recipes
Instantly turn any of my blondie recipes vegan with a few simple swaps. Here are some of my favorites:
Almond butter bars Pumpkin blondies Banana blondies Zucchini bars
