Soft, buttery Vegan Blondies give regular brownies a run for their money. Loaded with vegan white chocolate chips, these are seriously the best dessert bars ever!

baked blondies with white chocolate chips cut into squares

Do you know how I know these are the best Vegan Blondies ever? Because they’ve changed me from a die-hard brownie fan to a blondie fanatic! 

Their rich, moist, butterscotch-like flavors are so nicely balanced and perfectly sweet. Unlike classic chocolate brownies, vegan blondies are made with brown sugar, butter, vanilla, and applesauce. No out-of-the-ordinary ingredients, like chickpeas, flaxseed, or aquafaba, are needed!

Every bite of these ooey gooey blondies are:

They’re seriously so good! Enjoy these ​​white chocolate blondies as a sweet treat, an easy dessert, or to freeze for later. If you can’t find vegan white chocolate chips, you can also mix in regular vegan chocolate chips.

baked blondies cut into squares sitting on a wire rack

Are blondies the same as brownies?

Just think of blondies as brownies without the cocoa powder. Blondies get their signature caramel and butterscotch flavors from a few staple ingredients like brown sugar, vegan butter, vanilla and salt. Blondies are dense, chewy and very rich (similar to a chocolate chip cookie bar).

Blondies and brownies do have one key characteristic in common: they’re both cut up into squares and served as a simple grab-and-go snack or dessert. Perfect for when those sugar cravings hit!

How to make vegan blondies

Find the complete recipe with measurements below.

First, melt the vegan butter. Add the brown sugar to the same bowl as the melted butter and stir to combine (it should look like smooth caramel). Next, mix in the applesauce and vanilla.

You can start adding the dry ingredients to the wet ingredients. Gently stir them together until you have a thick and sticky dough.

4 images showing the process of making blondie batter

To finish, fold in the white chocolate chips (or regular chocolate chips). Feel free to use your hands to make sure they’re evenly distributed.

white bowl with light brown batter and white chocolate chips

Transfer the dough to your prepared baking dish. Press it down so it reaches the edges of the pan and the top is in an even layer. Bake until the top of the dough is set and looks golden. Let the finished blondies cool completely before slicing them into squares.

light brown batter in a parchment lined baking dish

Tips and substitutions

  • Load them up – I folded vegan white chocolate chips into the blondie dough but you can load them with even more mix-ins, like regular chocolate chips, macadamia nuts, shredded coconut, walnuts, almonds, dried fruit, or anything else you like.
  • Applesauce – This is used as a replacement for oil and helps the blondies taste extra moist. If you don’t have applesauce at home, replace it with a mashed banana or a flax egg.
  • Gluten free – Substitute the flour with gluten free all purpose flour to make vegan gluten free blondies.
  • Sugar – Brown sugar is a must in blondies. The only suitable replacement would be coconut sugar but they won’t be as good.
  • Storing – Baked blondies keep well for about 5 days at room temperature. Pack them away in an airtight container so they stay fresh. They also freeze well.
light brown baked blondies cooling on a wire rack

Frequently asked questions

  1. Why did my blondies sink in the middle? Overmixing the batter can lead to the blondies sinking as they bake. Instead, gently stir each ingredient into the dough until it’s just combined.
  2. Should they taste cakey? Blondies should be soft and a little firm around the edges, like a cookie bar. If they taste cakey, it probably means they’ve been overbaked or you accidentally added too much flour.
  3. Can I freeze blondies? Yes! Wrap the bars well in plastic and keep them frozen for up to 3 months. Just let them thaw in the fridge, then enjoy!

Level up your blondie experience!

Perhaps the very best way to enjoy a blondie is to serve a large square warm on a plate with a scoop of Vegan Vanilla Ice Cream and a drizzle of Vegan Caramel. You will think you died and went to heaven!

If you like this idea, you will probably love my Vegan Salted Caramel Skillet Cookie.

3 baked blondie squares piled on top of each other

Craving more vegan dessert bars?

baked blondies with white chocolate chips cut into squares
4.89 stars (9 ratings)

Vegan Blondies

Soft, buttery Vegan Blondies give regular brownies a run for their money. Loaded with vegan white chocolate chips, these are seriously the best dessert bars ever!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 blondies

Ingredients 
 

  • 1/2 cup vegan butter, melted
  • 3/4 cup light brown sugar, packed
  • 6 tablespoons unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 2/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-3/4 cup vegan white chocolate chips or regular chocolate chips

Instructions 

  • Preheat the oven to 350 degrees F and line a 8 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • Melt the butter in a microwave safe mixing bowl for 30 seconds to 1 minute.
  • In a large bowl, stir the melted vegan butter with the brown sugar until smooth like caramel. Now add the applesauce and vanilla and stir to combine.
  • Add the flour, baking powder and salt to the wet mixture and stir until just combined. The dough will be a bit thick and sticky.
  • Fold in the white chocolate chips (or regular chocolate chips). Use your hands if needed to get them evenly dispersed.
  • Transfer the mixture to the prepared pan and press down evenly with your hands or a spatula. Bake for 25-30 minutes, until the top is set and the blondies are golden.
  • Let the bars cool for 15 minutes in the pan, them lift them out using the parchment paper and let cool on a cooling rack for another 20 minutes, if you can wait that long! Slice into squares and enjoy!
  • To store: Keep leftover blondies in a covered container for up to 5 days or freeze for longer.

Notes

  1. I tried these with both Earth Balance butter and Country Crock. I’m sure Miyoko’s and other brands will work just as well.
  2. Gluten free? Substitute a gluten free all purpose flour instead of regular.
  3. I used vegan white chocolate chips I found at Wal Mart, but if you can’t find vegan white chocolate you can always use regular vegan chocolate chips or just chopped walnuts.
  4. If you don’t have applesauce, use a flax egg by mixing 1 tablespoon ground flaxseeds with 2.5 tablespoons water. Add in when you would the applesauce.
  5. Chopped walnuts, macadamia nuts and dried fruit are also wonderful mixed in.

Nutrition

Serving: 1of 12 blondies | Calories: 216kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 121mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , ,

you may also like:

Comments

  1. Yummy! I used regular vegan choc chips as I didn’t have the white chocolate and they were delightful ♥ Very quick and easy to make too!

  2. Hi Nora, I don’t have apple sauce but I do have flax seed. Your recipe says 6 tablespoons of applesauce but only 1 flax egg as an alternative. I am just checking that is correct as the applesauce would then be much greater quantity than the flax egg so I wonder if the texture would be a bit dry with the flax egg. Could you confirm please. Thanks very much.

    1. Hi Mandy. Yes, only 1 flax egg is needed here. Both 1 flax egg and 6 tablespoons of applesauce replicate 1 real egg in this recipe, giving you the same result. I hope this helps!

  3. Did them as fingerfood for a party with  walnut peaces and cinamon Sugar on top. Great! Thank you !

    1. Hi Aimee, I don’t recommend replacing the applesauce with aquafaba. I’ve tried blondie recipes with aquafaba and they didn’t work very well. If possible, use 1 flax egg instead.

  4. Hooray! Finally a blondie recipe that works and tastes good too! You never let me down Nora! 
    Just one question… I’m sure I read it on here somewhere (but can’t find it now – maybe it was another recipe and I’ve gotten muddled up!)…. Did you say you could replace 25g of flour with a table spoon of corn four if I wanted it a bit lighter?
    Thanks

  5. I love these! Perfect for when I’m craving sweet, but not chocolate. 

    Nora, would I add fresh cranberries to the recipe? Do you have any advice? 

  6. Hi. I tried the recipe but I may have done something wrong. Taste is amazing though. It crumbles a lot when I cut the pieces, what could be the issue? Too much flour? Would it work putting cornstarch or tapioca starch? Thanks a lot

    1. It sounds like possibly you did add too much flour or made a substitution somewhere. Or perhaps you over baked them? They should be quite moist and hold together easily.

  7. Hi Nora,

    Would the recipe still come out as desired if I made your 3-ingrendient caramel and swirled in into the batter before baking?

    Also, how many flax eggs would you use to substitute for the applesauce?

    Thanks!

    1. I’m not sure how the caramel will work in the blondies, but it sure sounds amazing! It might work. I’d probably sub 1 flax egg for the applesauce if needed.

  8. Best vegan blondies recipe I have tried, by far! Used 3 tbsp liquid vegan egg substitute instead of applesauce and added 3/4 cup chopped macadamia nuts in addition to to the 3/4 cup white chocolate chips. Packed with flavor! Big hit! 

  9. I love how easy this recipe is with only 8 ingredients. The perfect basic recipe to have fun with! But although I followed the recipe mine turned out cakey three times! I will now try with less flour (like 190 grams?) and bake shorter (like 20 minutes?). Also, last two times I added crushed cookies instead of white chocolate chips maybe that was nog a good idea either?
    Last question (seeking some confirmation sorry i know) would you replace applesauce for aquafaba or just not?

    1. Hi Donna! A few things to think about. Ovens can vary, so it’s possible they are simply getting overbaked and dried out. So yes, try 20 minutes and see how that goes. Second, make sure you are measuring accurately. For the flour, use a spoon to scoop flour into a dry measure cup, then level it off with a knife, no shaking or packing it down. I don’t know why crushed cookies would make them cakier, that sounds good actually. I would not replace applesauce with aquafaba, trust my I have tried so many versions of blondies, some with aquafaba and it didn’t work very well. Hope that helps! If you want them even mushier, go ahead and reduce the flour just a little bit.

  10. These turned out exceptionally well, even though I was a little low on apple sauce! Yum! I’ve tried several vegan blondies recipes over the past year and half, and this is easily a favorite (and one of the easiest to make). SO YUMMY!

    The step to add the salt isn’t specifically mentioned, but I added it with the baking power.

    PS: I used the Baker’s Choice’s brand white chocolate chips, which appear to be vegan. I was able to order them online.

    1. Oops about the salt, all fixed now! 🙂 Thanks for bringing it to my attention. I’m so glad you enjoyed the blondies, thank you!

    1. I’m so glad you loved the blondies, thank you so much for leaving a review and letting me know! Enjoy your breakfast. 🙂

  11. I made the blondies, really excellent, but a bit too sweet. What do you think would happen if I put less sugar or sub 1 cup with coconut sugar?
    Are they supposed to be a bit gooey inside?
    Tamar

    1. Hi Tamar! They are sweet, very caramel like and yes they are a bit gooey especially right after you take them out, but not too much once they cool. Think brownie texture but in blond form. 🙂 You could probably cut the sugar in half or use coconut sugar, but I’m not totally sure as I haven’t tried it. Thanks!

    1. They won’t be the same with anything else, it’s what makes them so caramelly and rice. Coconut sugar might be okay, but even then they won’t be as good.

    1. Same! I don’t use butter/oils or refined sugar. I did a bit of a crazy experiment. I used cashews instead of butter and blended with maple syrup instead of the sugar until creamy. Did everything else the same. They were great! More cake like so probably need to add liquid somewhere or lessen the flour but still it worked! And very delicious. My family loves them. 

  12. Question 
    Am not a knowledgeable cook or baker.  When you say 1/2 cup vegan butter melted, do you mean literally 1/2 cup of melted butter or do you mean get a half cup and then melt it which would end up being very little liquid?  Thank you!

    1. Hi there! I usually use the sticks of vegan butter, and so I use 1 stick and melt it. If you are using the tub vegan butter, you can measure out 1/2 cup or 8 tablespoons then melt it. Hope that helps!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.