Vegan Blondies – Chewy & Fudgy!

These vegan blondies are everything you want—gooey, rich, chewy in the center, and just the right amount of fudgy around the edges.

They come together fast in one bowl, and they’re loaded with vanilla and brown sugar flavor.

You won’t even miss the chocolate (but hey, toss some in if you want!).

Why I Love This Recipe

I made these blondies when I was craving something like a brownie—but without the chocolate overload. This recipe hits that sweet, buttery flavor but stays super simple and dairy-free. I’ve made them for movie nights, weekend snacks, and even boxed them up as gifts. They always disappear.

One bowl – less mess, less stress
No mixer needed – just stir and bake
Super chewy – that edge-to-center texture is perfect
Versatile – chocolate chips, nuts, swirl in jam, you name it
Tastes like cookie dough but baked

Makes: 9 blondies

Total Time: 30 minutes

(Prep: 10 min | Bake: 20 min)

What You’ll Need

½ cup melted vegan butter
¾ cup brown sugar (light or dark)
¼ cup white sugar
2 tbsp non-dairy milk
1 tbsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup vegan chocolate chips (optional but delicious)

AI Image Prompt – Ingredients

Tools You’ll Need

Mixing bowl
Whisk or large spoon
Rubber spatula
8×8 inch baking pan
Parchment paper (optional, for easy lifting)
Cooling rack
Knife for cutting

Recipe & Instructions

Step 1: Mix Melted Butter and Sugars

In a mixing bowl, whisk together ½ cup melted vegan butter, ¾ cup brown sugar, and ¼ cup white sugar until smooth and glossy.

Step 2: Add Milk and Vanilla

Add 2 tbsp non-dairy milk and 1 tbsp vanilla extract to the sugar mixture. Whisk again until fully combined.

Step 3: Add Dry Ingredients

Add 1 cup all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. Mix with a spatula until just combined—don’t overmix.

Step 4: Fold in Chocolate Chips

Add ½ cup vegan chocolate chips and gently fold into the batter until evenly spread.

Step 5: Transfer to Pan and Smooth

Spoon the batter into a greased or parchment-lined 8×8 inch baking pan and smooth the top evenly.

Step 6: Bake the Blondies

Bake at 350°F (175°C) for 20–23 minutes, or until the edges are golden and the center is set but soft.

Step 7: Cool and Slice

Let them cool in the pan for 10 minutes, then transfer to a rack or board and cut into 9 squares.

Leftovers & Storage

Store in an airtight container at room temp for 3–4 days. For longer storage, keep in the fridge up to a week or freeze for up to a month. They’re great slightly warmed up too.

Macros (Per Blondie – without chocolate chips)

Calories: 210
Carbs: 28g
Fat: 10g
Protein: 2g
Fiber: 0.5g
Sugar: 17g

Why This Recipe Works (Quick Science)

Brown sugar adds chew thanks to the moisture from molasses
Vegan butter provides that rich, classic blondie flavor
Just enough flour keeps it fudgy, not cakey
Baking powder gives a little lift without drying them out

Common Mistakes

Overbaking – they’ll turn dry fast. Pull them out while the center still looks slightly soft.
Skipping parchment paper – makes it harder to remove cleanly
Overmixing – makes them too dense and tough
Using cold vegan butter – melt it for that perfect texture

What to Serve With

A glass of cold non-dairy milk
Coffee or cold brew
Scoop of vegan vanilla ice cream
Fresh berries or a spoon of jam on top

FAQ

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Do I have to use both brown and white sugar?
You can use all brown sugar for extra chew, but the mix gives better texture.

Can I skip the chocolate chips?
Totally. Or swap with nuts, dried fruit, or swirl in peanut butter.

Can I double the recipe?
Yep! Use a 9×13 pan and bake a few minutes longer.

Final Thoughts

These vegan blondies are the kind of recipe you’ll come back to again and again. Quick, chewy, and so easy to customize. Try them out, then leave a comment with what you added or ask anything you need—I’d love to hear how yours turn out.