Easy Vegan Blondies

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Hey Internet, I recently discovered blondies and they are fantastic! They might just be my new favorite thing to bake.

I don't consider myself an expert baker but I do love to experiment! A few of my recent favorites include vegan olive oil cake, vegan tres leches, vegan lemon poppyseed muffins, and my vegan vanilla mug cake.

So these blondies… they are super simple to make and customize with your favorite add-ins.

I recently discovered vegan white chocolate chips and wow, are they good! But you could also use regular chocolate chips or nuts or a mix of the two.

Vegan blondies are actually so easy to make--all you need to do is mix the ingredients (in one bowl!), pour into a lined baking dish, and bake. Really only about 5 minutes of work and a little under half an hour of waiting (the hardest part).

Why I Love This Recipe

These vegan blondies are an incredible dessert. I used to think dessert was all about chocolate, but it doesn’t have to be.

Blondies are actually sometimes referred to as brownies without chocolate but I think they’ve got their own magic that is wonderful and delicious.

It’s true that they’re more dense and chewy than cake--so they’re sort of like brownies in that way. But really, blondies are just… well you really have to try them to understand.

These blondies are loaded with vegan white chocolate chips. I chose to omit nuts since I typically try to avoid nuts on this blog.

The other thing I love about this recipe is that it is so dang easy to make! I am often intimidated by baking, but these were a breeze.

These vegan blondies use coconut milk instead of vegan butter. This gives them a rich taste with a soft and almost gooey texture. I love that.

BUT you can substitute vegan butter for the coconut milk if you like--which will give them a more shiny top and an even richer taste. I would use unsalted vegan butter.

Either way you go, this is a fantastic vegan dessert recipe and I really hope you give it a try.

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Ingredients and Substitutions

• ½ cup organic brown sugar: Brown sugar is a CLASSIC for blondies and this vegan blondies recipe is no different! In the US, some sugar is made using animal bone char, and unfortunately companies aren’t required to disclose it. So, buy organic unless you know for sure your brand is OK.
• ⅓ cup organic cane sugar: If we used all brown sugar, the blondies would be too soft. The mix is important. Again, buy organic if you aren’t sure about the brand.
• ⅔ cup canned coconut milk (full fat, NOT lite): This helps give us a chewy but soft vegan blondie. However, you’re welcome to substitute unsalted vegan butter (melted) or I think melted coconut oil would also work. If you’re looking for a lower fat option, try 2 medium super ripe (spotty) mashed bananas, or ⅔ cup of unsweetened applesauce. The flavor definitely won’t be as rich but they should still turn out pretty good.
• 2 tablespoons Bob’s Red Mill Egg Replacer OR your fave egg replacer: I used my favorite baking egg replacer here: Bob’s Red Mill Egg Replacer. I’ve been using this stuff for years and it’s phenomenal. However, even flax eggs, JustEgg vegan liquid egg product, or your favorite commercial egg replacer will work fine.
• 1 ½ teaspoons vanilla extract
• 255 grams (about 2 cups, spooned and leveled) all purpose flour: Please read the section below on how to measure flour properly. When you dig your measuring cup into the flour bag, you’re packing in up to 50% more flour which changes the recipe completely. As far as gluten-free, I have not tried this recipe with gluten-free flour so I don’t know how it would turn out but of course you’re welcome to try.
• ¾ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup vegan white chocolate chips + more for sprinkling on top: I found these awesome vegan white chocolate chips online. If you don’t want a bulk pack, you could order 1-2 packs from Thrive Market. Alternatively, substitute regular (dairy-free of course) chocolate chips, nuts, dried fruit, shredded coconut, or a mix.

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How to Make Vegan Blondies

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a square 8-inch or 9-inch pan (blondies made in an 8-inch will be slightly taller than those made in a 9-inch) with parchment paper. I like to cut 2 long strips the width of the pan and overlap them so I have 2 “slings” going in each direction on the pan. This allows for easy removal later. You can use a bit of pan spray to adhere the parchment to the pan. Otherwise, grease the pan with spray oil or vegan butter.
2. In a large bowl, mix together both sugars and the coconut milk (or melted vegan butter) until smooth.
3. If using Bob’s Red Mill Egg Replacer, mix 2 tablespoons of it with 4 tablespoons of water (do NOT use hot water, it can seize and be hard to mix) and add it to the bowl. Otherwise, use your favorite vegan egg replacer and follow the relevant instructions.
4. Also add the vanilla extract at this time. Mix well.
5. Sprinkle the flour, baking soda, and salt into the bowl and mix until just combined. Do not overmix. Note--it will be THICK. That’s OK.
6. Add in 1 cup add-ins--we used vegan white chocolate chips but you could use regular (dairy-free) chocolate chips, nuts, dried fruit, etc. Gently mix and add to the prepared baking pan.
7. Use your spatula to spread the mixture so it covers the pan in an even layer. Sprinkle some more vegan white chocolate chips (or whatever add-in you choose) on top and place in the center rack in the oven.
8. Bake for 28 to 32 minutes until vegan blondies are lightly golden brown on top and an inserted toothpick comes out mostly clean. Blondies will finish baking outside the oven. Let them cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely. Enjoy warmed, room temperature, or even chilled (surprisingly delicious).
9. Store in an airtight container for up to 3 days on the counter or up to a week in the refrigerator. Keep the layers separated by parchment or waxed paper to keep them from sticking together. These vegan blondies can also be frozen in a freezer-safe container for up to 3 months.

Frequently Asked Questions

Pro Tips for Making the Best Blondies

• Mix the wet ingredients well, but only mix in the dry ingredients until JUST combined. This helps the blondies rise a bit in the oven.
• Wait 1-2 hours after removing your vegan blondies from the oven to cut them. I know that’s a big ask, when they smell SO GOOD, but you will get a much cleaner cut and a better texture if they have cooled completely.
• Use dark brown sugar as opposed to light brown for a moist texture and more sweetness. You can also use half of each.
• I promise you can’t taste the coconut, but if you don’t want to use it or you have an allergy, you can use the same amount of melted vegan butter.
• If you want lower fat blondies, use 2 medium mashed ripe (spotty) bananas OR about ⅔ cup unsweetened applesauce instead of the coconut milk. I would imagine this will make them a little softer, but if you’re wanting to lower the fat content, that’s a good option for you.

More Recipes Like This

• Vegan Smores Cookie Bake (Like Smores Blondies)
• Vegan Chocolate Chip Skillet Cookie
• Easy Vegan Olive Oil Cake
• Vegan Tres Leches
• Vegan Coconut Cake
• Tart yet sweet Vegan Lemon Loaf
• Vegan Strawberry Shortcake
• Vegan Pineapple Upside Down Cake

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<3 Liz

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