Author: Soft, chewy, buttery blondies with crisp golden edges and a rich caramel-like flavor, all made in one bowl with everyday pantry staples. These vegan blondies taste just like the classic but are completely egg-free and dairy-free. Delicious, sweet, bakery-style bars that come together in minutes and disappear even faster!
If you love that buttery, brown-sugar caramel flavor of a classic blondie, you're going to love these. They're soft and chewy in the middle, have those crisp golden edges, and they come together in one bowl with pantry staples. No eggs, no dairy, no fuss, just thick, bakery-style bars that disappear fast.
And because we're using melted vegan butter + brown sugar (hello flavor), they taste like the real deal. Add white chocolate chips, chocolate chips, chopped walnuts, or keep them plain and let that caramel-y blondie flavor shine.
Why This Vegan Blondie Recipe Is THE ONE
- Classic blondie flavor: Melted vegan butter + brown sugar = that rich, caramel-y, bakery blondie vibe.
- Chewy hack: A little cornstarch makes the texture extra chewy (like the good coffee shop blondies).
- One bowl: No mixer needed, and fewer dishes.
- Customizable mix-ins: Add chocolate chips, nuts, or a combination of both.
Ingredients for Vegan Blondies
- Flax egg: Ground flaxseed and warm water gel together and help bind the batter.
- Wet ingredients: Vegan butter, brown sugar, and vanilla, along with the flax egg.
- Dry ingredients: Flour + a little cornstarch for chew, baking powder + baking soda for lift, and salt to balance the sweetness.
- Mix-ins (optional): Vegan white chocolate chips, chocolate chips, or nuts add texture and extra indulgence.
How to Make Vegan Blondies
- Make the flax egg: Stir the ground flaxseed with warm water in a small bowl and let the mixture thicken.
- Mix the wet ingredients: Whisk the melted vegan butter and brown sugar in a large bowl, then add the flax egg and vanilla.
- Add the dry ingredients: Fold in the flour, cornstarch, leaveners, and salt until just combined.
- Add the mix-ins: Gently fold in the chocolate chips or nuts, if you're using them.
- Bake: Spread the batter into a parchment-lined pan and bake at 350ºF for 18 to 23 minutes, or until the edges are golden and the center is just set.
- Cool and slice: Let the blondies cool completely before cutting into bars.
Tips & Variations
- Don't overbake. Slightly soft centers are ideal; the vegan blondies firm up as they cool.
- Make them oil-free. Swap vegan butter for unsweetened applesauce for a softer, more cake-like texture.
- Make them gluten-free. Use a 1:1 gluten-free flour blend with xanthan gum, and add a splash of plant milk if needed.
- Try other mix-ins ideas. Like raspberries and white chocolate chips, pecans and flaky sea salt, or add a chocolate swirl; you'll find details in the recipe card below.
Serving Suggestions
My favorite way to eat these is slightly warm, straight from the pan (oops). They're also amazing topped with a scoop of vegan vanilla ice cream, a drizzle of vegan caramel, and a sprinkle of toasted pecans.
Storage
Keep these vegan blondies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Thaw at room temperature before serving, or warm them in the microwave.
If you try this vegan blondie recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Blondies (Soft, Chewy & Buttery!)
Servings: small or 9 large blondies
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Ingredients
Flax egg:
- 1 tablespoon ground flaxseed
- 2 ½ tablespoons warm water
Blondies:
- ½ cup vegan butter, melted
- 1 cup brown sugar, lightly packed
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch, (for extra chewiness)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ - ¾ cup mix-ins: vegan white chocolate chips, chocolate chips, chopped walnuts, or chopped pecans, (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) metal baking pan with parchment paper, leaving overhang for easy removal.
- Make the flax egg: In a small bowl, stir the flax and warm water. Set aside for 5-10 minutes to thicken.
- Mix the wet ingredients: In a large bowl, whisk the melted vegan butter and brown sugar until glossy. Add the thickened flax egg and vanilla, whisking until smooth.
- Add dry ingredients: Sprinkle in the flour, cornstarch, baking powder, baking soda, and salt. Mix with a spatula until just combined.
- Fold in mix-ins: Add ½-¾ cup of your choice of vegan chocolate chips or chopped nuts, if using.
- Bake: Spread the batter evenly into the pan. Bake for 18-23 minutes, until the edges are lightly golden and the center is just set (slightly soft is perfect, they firm as they cool).
- Cool & slice: Let cool completely in the pan, then lift out using the parchment and slice into bars.
Notes
Flavor Variations
- White Chocolate Raspberry Blondies: Fold in ¼ cup (35 g) vegan white chocolate chips + ¼ cup (30 g) raspberries. Perfect for Valentine's Day.
- Nutty Salted Blondies: Add ½ cup chopped pecans + finish with flaky salt.
- Chocolate Swirl: Dollop 2-3 tablespoons melted vegan chocolate over the top and swirl before baking.
kathleen says
These are yummy! I made them with half whole wheat flour and half almond flour, which I have found for other things works well and seems healthier. The texture is great! I also added Trader Joe chocolate chips which are vegan. Next time I will add nuts.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious! Love the additions. Thanks so much for sharing Kathleen 😊
Christi says
These are perfect for valentine’s day. Easy recipe. I love all your recipes and have all your cookbooks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay!! 💗 I’m so happy you loved them, and thank you so much for supporting my cookbooks too, Christi!
Kate says
These are fantastic,!! Easy to make and a crowd pleaser 👌🏼P.S. They don't last long...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Kate yay!! I’m so happy you loved them! And hahaha YES, these blondies mysteriously disappear so fast in my house too. Thank you so much for the sweet review!! 💚
Geri J … says
Thank you so much… this is a great recipe!… Easy to put together… And amazingly delicious. I added pecans and chocolate chips… And called them “birthday Blondies”… For my husband‘s birthday!🎈
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Geri! “Birthday blondies” is the CUTEST idea 🎈😍 I love the pecans + chocolate chips addition—so happy you both enjoyed them!
Jill says
These were really good and fast to put together when you are craving dessert in the evening. My only issue was that it had a heavy flax aftertaste which might be an indication that my flaxseed is going rancid and I need to replace it.. I will definitely try it again..
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jill! That totally sounds like the flax may have been a bit old/rancid—fresh flax makes a huge difference 🙂 So happy you still enjoyed them, and I hope round two is even better!
Betsy Little says
This recipe reminds me of my mom’s. I added chopped walnuts. It’s a keeper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s so lovely to hear, Betsy 💚 So glad it’s a keeper! Thanks for being the first to leave a review 🙂