Buttery Vegan Blondies

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Moist, buttery, and studded with crunchy walnuts and white chocolate chunks…these vegan blondies are totally crave-worthy! Perfect for a light dessert or a sweet snack.

I’ve made a lot of brownies in my life. As a serious chocoholic, I grew up baking batch after batch of brownies.

I never bothered with blondies until adulthood. Why would I? They’re like brownies without chocolate, right? Could they really be any good? Well, I’m here to tell you that blondies are awesome!

Blondies can totally hold their own. Whereas brownies are all about the chocolate, blondies are about buttery brown sugar flavor and melt-in your mouth texture. Oh yeah…they’re good! And these blondies are the best vegan blondies, in my humble opinion.

What You’ll Need

• Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Earth Balance or Miyoko’s.
• Brown sugar. Light or dark brown sugar works for this recipe. You can even use coconut sugar if you’d like. The blondies in the photos were made using light. Either way, make sure your sugar is organic in order to keep the recipe vegan.
• Non-dairy milk. Use any variety that’s unsweetened and unflavored.
• Vanilla extract.
• All-purpose flour. You could probably also use spelt or whole wheat pastry flour. I haven’t tried any gluten-free flours, but I suspect an all-purpose gluten-free blend would work.
• Cornstarch.
• Baking powder.
• Salt.
• Cinnamon. This is optional, but I think it gives the blondies a great flavor.
• White chocolate chunks. Most white chocolate isn’t vegan, so be careful! I diced up some King David white chocolate coins. You could also use King David white chocolate chips, use homemade vegan white chocolate, or make regular old vegan chocolate chip blondies using dairy-free chocolate chips, such as Enjoy Life Dark Chocolate Morsels.
• Walnuts. Feel free to leave these out or substitute with other nuts or add-ins such as pecans, hazelnuts or raisins.

How to Make Vegan Blondies

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

1. You’ll need to melt your vegan butter first, then let it cool a bit before stirring it together with the rest of your wet ingredients: brown sugar, non-dairy milk, and vanilla extract.
2. Add your dry ingredients: flour, cornstarch, baking powder, salt, and cinnamon. Do this by first adding the flour to the bowl, then sprinkling the other ingredients on top. Whisk just until everything is blended.
3. Fold in your white chocolate and walnuts.
4. Transfer the mixture to a 9-inch parchment paper-lined baking pan and pop it into the oven.

Bake your blondies until they’re set on top — 20 to 25 minutes. Be sure to let them cool for a bit before cutting and taking them out of the pan.

Pretty easy, right?!

Leftovers & Storage

Store any leftover vegan blondies in a sealed container or bag. They’ll keep at room temperature for about 3 days, in the fridge for about a week, or in the freezer for about 3 months.

Frequently Asked Questions

Can these blondies be made gluten-free?

I’m not sure, as I haven’t tried. Your best bet would probably be to use an all-purpose gluten-free flour blend.

Why does the sugar need to be organic?

Most sugar in the United States is processed using animal bone char. Organic sugar is processed differently, so it’s considered vegan.

Is there a substitute for white chocolate chips?

Try dark chocolate chips, raisins, or extra nuts!

Is there a substitute for walnuts?

You can leave them out, or swap them with another variety of nut, such as pecans.