These Easy Vegan Blondies are so tender and delicious yet so simple to make. No weird ingredients or mixer required.
- 1/2 cup organic brown sugar (see note 1)
- 1/3 cup organic cane sugar
- 2/3 cup canned full fat coconut milk (see note 2 for substitutions)
- 2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (or any egg replacer, see note 3)
- 1 1/2 teaspoons pure vanilla extract
- 250 grams (about 1 2/3 cups, spooned and leveled) All Purpose Flour (see note 4)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan white chocolate chips + more for sprinkling (see note 5 for substitutions)
- Prep: 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.
- Mix sugars and coconut milk: In a large bowl, mix together both sugars and the coconut milk (or melted vegan butter) until smooth.
- Egg replacer: 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.
- Also add the vanilla extract at this time. Mix well.
- Add dry ingredients: 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.
- 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.
- Add to pan: 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.
- 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).
- 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.
- Note 1: Brown sugar is a CLASSIC for blondies and this vegan blondies recipe is no different! But we also use some cane sugar because if we used all brown sugar, the blondies would be too soft. 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. The mix is important. Again, buy organic if you aren’t sure about the brand.
- Note 2: Canned (not carton) full fat coconut milk 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.
- Note 3: 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.
- Note 4: Please read the section in the article on how to measure flour properly if you don’t use a food scale to measure your flour (though it’s a game changer!). 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.
- Note 5: 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.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
Keywords: Vegan, Vegan Baking, Vegan Blondies, Vegan Dessert