Vegan Blondies (Soft, Chewy & Buttery!)
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!
Servings: 16 small or 9 large blondies
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
Storage: Store blondies in an airtight container at room temperature for up to 4 days or freeze up to 3 months.
Oil-Free Option: Replace the vegan butter with ½ cup unsweetened applesauce (125 g). This will make the blondies softer and more cake-like instead of buttery and chewy. I haven’t tested this variation yet, but it should work well.
Gluten-Free Option: Use a good quality 1:1 gluten-free flour blend (with xanthan gum) such as Bob's Red Mill 1 to 1. Add an extra tablespoon of plant-based milk if the batter seems too thick. This variation hasn’t been fully tested, but readers typically have success with gluten-free flour in blondie-style bars.
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.
Nutrition
Serving: 1bar (recipe makes 16 small bars) | Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 114mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.003mg | Calcium: 29mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-blondies/Scan the QR code for updates, tips, and to ask me any questions!
