Gooey Vegan Blondies Recipe

three vegan blondies stacked on parchment paper with chocolate chips scattered.

5 from 7 votes

Gooey Vegan Blondies Recipe

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

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: blondies

Calories: 252kcal

Author: MaryAnne

Ingredients

1 flax egg
5 Tablespoons vegan butter
½ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups vegan dark chocolate chips

Instructions

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 blondies cool in pan for 10 minutes, then transfer to a cooling rack by lifting parchment paper out of pan.

Notes

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 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.
This recipe is adapted from The Big Man's World.

Nutrition