Gooey Vegan Blondies

Vegan blondies are super rich, gooey, butterscotch-y, and chocolatey. Made egg-free and dairy-free with non-fussy ingredients (and a gluten-free option), these easy and healthy blondies are ready in 20 minutes!

Straight talk: I never used to be a big fan of blondies. Mainly because if they were even slightly over-baked, they were too dry for my taste.

But then I discovered the world of easy vegan blondies! Because they are made dairy-free and egg-less, you can under-bake them slightly, leaving them ooey, gooey, and messy as the day is long. Rich, buttery, and fudgy - yum! For more vegan desserts, try my vegan lemon cookies, avocado chocolate mousse, and chewy vegan oatmeal raisin cookies.

The brown sugar adds deep molasses notes, and the ample amount of chocolate chips makes these egg-free blondies super chocolatey. The vegan butter creates a slightly crisp exterior that tastes like a cookie-brownie hybrid. Although it's very tempting to eat the whole pan in one day, they're also freezer-friendly. 😉

Jump to:

• ⭐️ Why These Plant-Based Blondies are the Best
• 💬 What is the Difference Between a Brownie and a Blondie?
• 🍫 Blondie Ingredient Notes
• 📝 Blondie Recipe Variations
• 🔪 How To Make Gooey Vegan Blondies
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍪 More Vegan Recipes
• Gooey Vegan Blondies Recipe

⭐️ Why These Plant-Based Blondies are the Best

• Rich, buttery, fudgy, gooey, butterscotch-y, and chocolatey
• Healthy blondie recipe that's vegan/dairy-free/egg-less with a gluten-free option
• Quick & easy vegan blondies, with just 10 minutes of prep time and no special equipment is needed
• Perfect for a potluck/picnic/BBQ
• Freezer-friendly so you can enjoy later (or make a double batch!)
• Make ahead instructions provided

💬 What is the Difference Between a Brownie and a Blondie?

In a nutshell, blondies are simply brownies without cocoa powder/chocolate in the base. They are just as rich and gooey as brownies, but have more of a butterscotch-forward flavor to them, thanks to the combination of brown sugar, butter, and vanilla.

Because brownies have cocoa powder and/or chocolate in them, they are dark in color. Blondies, on the other hand, are light golden. In addition, because blondies incorporate brown sugar, it gives them a rich molasses flavor and a softer texture. Brownies, in contrast, use granulated sugar, giving them a crisper consistency, like in my fudgy dairy free brownies.

🍫 Blondie Ingredient Notes

• Flax egg - Often used as an egg substitute for vegan baked goods; flax eggs are created by soaking flax seeds in water. *To make one flax egg: combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous. Use flax eggs to make vegan pumpkin brownies or creamy flaxseed pudding.
• Vegan butter - Use your favorite brand of vegan butter for this recipe.
• Brown sugar - The key ingredient in blondies! Provides rich and sweet molasses flavor; you can use light or dark brown sugar.
• Vegan dark chocolate chips - I like to use Guittard (vegan) dark chocolate chips, but you can use any vegan brand.

📝 Blondie Recipe Variations

• Gluten-free version: Substitute your favorite brand of all-purpose gluten-free flour. I don't recommend using almond flour or coconut flour, as the moisture content is higher.
• Chia seeds. Substitute ground chia seeds, which have a similar flavor and texture, in place of flax seeds.
• Add mix-ins: Add ¼ cup of shredded coconut, toasted nuts, butterscotch chips, or whatever you are craving.

🔪 How To Make Gooey Vegan Blondies

Prepare your flax egg by mixing together 1 tablespoon of ground flax seed and 3 tablespoons of water. Set it aside for 10-15 minutes, until mixture becomes gelatinous.

Preheat the oven to 350 degrees F. and line an 8"x8" square pan with parchment paper.

In a medium bowl, cream together butter and sugar using electric hand mixer. Add vanilla extract and flax egg and mix thoroughly.

In a separate bowl, whisk together flour, baking soda, and salt. Add to creamed mixture and mix just until combined. Fold in chocolate chips using a rubber spatula.

Transfer batter into baking pan and spread evenly. Bake for 15-18 minutes, until the edges become a light golden brown. Let your vegan blondies cool in pan for 10 minutes, then transfer to a cooling rack by lifting parchment paper out of the pan.

👩🏼‍🍳 Expert Tips

• Aim to under-bake. Because this recipe is egg-less, you can safely under-bake your vegan blondies to make them EXTRA GOOEY (they will continue to bake after removing them from the oven)! If you are a fan of slightly under-baked cookies that are super soft and melty, I recommend baking this recipe for no longer than 16-17 minutes.
• Storage: Place in an airtight container and store at room temperature for up to 5 days.
• How to freeze: Wrap individual squares in foil and place in a freezer bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight or thaw at room temperature for 1 hour.
• Make ahead: You can either refrigerate your blondie batter for up to 48 hours before baking OR place the prepped vegan blondies (in baking dish) in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.
• Make homemade brown sugar: Out of brown sugar? No problem! Mix ½ cup granulated sugar with ½ tablespoon of molasses and stir until well combined.
• Use parchment paper. It makes for easy removal from your baking dish.
• Use a metal pan. Try to avoid using a glass baking dish if possible. Metal heats up faster than glass, so it creates crisper edges and a better rise.

💬 Frequently Asked Questions

🍪 More Vegan Recipes

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