• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Brownies and Bars

    Vegan Blondies

    Published: Oct 14, 2020 Updated: Apr 19, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Blondies

    These are hands down the BEST vegan blondies ever. They are soft, buttery and packed with delicious butterscotch flavor.

    Vegan blondies in a stack.

    These vegan blondies are honestly so delicious. It took quite a few tries to get them right but we did it in the end and this recipe is just pure perfection.

    The classic flavor of a blondie is butterscotch and that comes from the combination of butter (vegan butter in this case of course), molasses from the brown sugar, vanilla and salt.

    The main difference between a blondie and a brownie is that a brownie is packed with chocolate and a blondie is not. It’s the blonde version of a brownie, basically.

    Of course if you DO want some chocolate brownies then check out our delicious recipe for fudgy vegan brownies.

    Vegan blondies in a stack.

    How To Make Vegan Blondies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Melt vegan butter and add it to a mixing bowl along with light brown sugar and whisk together.
    Melted vegan butter and brown sugar added to bowl and mixed together.
    • Add cashew butter and vanilla extract and whisk in until well mixed.
    Cashew butter and vanilla added to bowl and mixed in.
    • Sift all purpose flour into a separate mixing bowl and add baking powder, cornstarch and salt and mix together.
    Flour, baking powder, cornstarch and salt added to bowl and mixed.
    • Gradually stir the flour mix into the butter and cashew mixture until completely combined.
    Dry ingredients added to wet and mixed into a blondie batter.
    • Add chopped macadamia nuts and stir in.
    Chopped macadamia nuts added to blondie batter and mixed in.
    • Transfer the batter to a 9×9 square baking pan (sprayed with non-stick spray and lined with a parchment paper overhang on each side). Smooth down with the back of a spoon.
    • Bake at 350°F for 20 minutes until the edges just begin to turn golden brown.
    Blondies in a 9-inch square dish before and after baking.
    • Leave it in the pan to cool for around 30 minutes. The top should be firm to the touch before you remove the blondies from the pan using the parchment paper overhang.
    • Cut into squares and serve.
    Blondies removed from dish and cut into squares.

    Ingredient Notes

    Vegan butter: Vegan butter is essential to a good blondie because you want it to have that buttery flavor. This combines with the brown sugar, salt and vanilla to create the butterscotch flavor. You can use any vegan butter option, tub style or stick style. Alternatively you can use homemade vegan butter.

    Brown sugar: You can use light or dark brown sugar or a mix of the two. We used light brown sugar in this recipe. If you use a dark brown sugar the flavor may be a little sweeter and the color will be a little darker.

    Cashew butter: Cashew butter works wonderfully in this recipe, and we used a smooth, salted cashew butter. You can even use a homemade cashew butter.

    Cornstarch: Cornstarch helps to create softness to baked goods and this is why we use it in this recipe.

    Macadamias: We used chopped macadamias which worked so well in these blondies, but if you have a nut allergy of course you can omit them. Alternatively, vegan chocolate chips or chunks would work great.

    Blondies in a stack.

    Baking Time

    These blondies have a relatively short baking time of 20 minutes so that they stay soft and moist. However, there can be some variation in the baking time with some ovens needing to bake them for up to 35 minutes.

    The top of the blondies should be dry and set and the edges should be golden brown. A toothpick inserted into the middle should have moist crumbs but not wet batter.

    A blondie leaning against a stack of two blondies.

    Storing and Freezing

    Leftover blondies will keep very well in an airtight container at room temperature for up to 5 days.

    They also freeze well for up to 3 months. Thaw overnight in the fridge and then let them come to room temperature before serving.

    Vegan blondies in a stack.

    More Delicious Vegan Bars

    1. Vegan Lemon Bars
    2. Vegan Biscoff Brownies
    3. Vegan Bounty Bars
    4. Vegan Granola Bars
    5. Vegan Twix
    6. Vegan Snickers

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan blondies stacked up in a stack of three.

    Vegan Blondies

    These are hands down the BEST vegan blondies ever. They are soft, buttery and packed with delicious butterscotch flavor. 
    4.67 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 16
    Calories: 384kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Vegan Butter (225g) Measured, then Melted
    • 1 ¾ cups Light Brown Sugar (350g)
    • ½ cup Cashew Butter (125g)
    • 1 ½ teaspoons Vanilla Extract
    • 2 ¼ cups All Purpose Flour (281g)
    • 1 teaspoon Baking Powder
    • 2 teaspoons Cornstarch
    • 1 teaspoon Salt
    • 1 ½ cups Raw Macadamia Nuts (195g) Chopped
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and spray a 9×9 square dish with non-stick spray and line it with parchment paper so that there is overhang on each side. 
    • Melt the vegan butter and add it to a mixing bowl along with the light brown sugar and whisk them together.
    • Add the cashew butter and vanilla extract and whisk in until well mixed. 
    • Sift the all purpose flour into a separate mixing bowl and add baking powder, cornstarch and salt and mix together. 
    • Gradually stir the flour mix into the butter and cashew mixture until completely combined. 
    • Add the chopped macadamia nuts and stir in. 
    • Transfer the batter to your prepared 9×9 square baking pan and smooth down with the back of a spoon.
    • Bake for 20-35 minutes (see notes)* until the top is dry and the edges turn golden brown. 
    • Leave it in the pan to cool for around 30 minutes. The top should be firm to the touch before you remove the blondies from the pan using the parchment paper overhang. 
    • Cut into squares and serve. 

    Notes

    1. Vegan butter – is essential to a good blondie because you want it to have that buttery flavor which combines with the brown sugar, salt and vanilla to create a butterscotch flavor. You can use any vegan butter option, tub style or stick style. 
    2. Light brown sugar – you can use light or dark brown sugar or a mix of the two. Dark brown sugar will result in a blondie that is darker in color.  
    3. Cornstarch – helps to keep these blondies soft. 
    4. Macadamia nuts – are entirely optional. You can leave them out, or switch them for a different nut or use vegan white chocolate chips. 
    5. Baking time – we baked ours for a relatively short 20 minutes. However, ovens can vary a lot and we’re seeing a lot of variation in reported baking times. The blondies should be golden on top and a toothpick inserted into the center of the blondies should come out with moist crumbs and NOT wet batter. If you’re seeing wet batter in the middle then it needs to bake for a longer time. 
    6. Storing: Leftover blondies will keep very well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge and then let them come to room temperature before serving.

    Nutrition

    Serving: 1Blondie | Calories: 384kcal | Carbohydrates: 39.2g | Protein: 4.1g | Fat: 24.3g | Saturated Fat: 5.2g | Sodium: 313mg | Fiber: 1.7g | Sugar: 22.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Pumpkin Fudge
    Grilled Tofu »
    658 shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is 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. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lori says

      December 15, 2021 at 10:50 pm

      Can refined coconut oil be substituted for the vegan butter?

      Reply
      • Alison Andrews says

        December 16, 2021 at 12:31 pm

        Hi Lori, I’m not sure. I haven’t tried that, it might work but it may also seem a bit oily. I’ve experienced this when using coconut oil in cookies instead of vegan butter.

        Reply
    2. Renee Bishop says

      September 28, 2021 at 3:40 pm

      Is there a nut-free alternative?

      Reply
      • Alison Andrews says

        September 29, 2021 at 10:11 am

        Hi Renee, I think tahini would also work, if seeds are okay. You can omit the macadamias.

        Reply
    3. Yssa says

      July 15, 2021 at 2:46 am

      What does it mean if it’s a bit crumbly and falls apart? I tried it today, tasted great but felt a bit crumbly to me. I also did your cashew butter recipe! <3

      Reply
      • Alison Andrews says

        July 15, 2021 at 10:12 am

        They might be a little over-cooked. It can be crumbly if they have over-baked a bit. But if they tasted great then that is the most important thing!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Outdoor & Grill

    • Vegan Broccoli Salad
    • Vegan Chicken Salad
    • Vegan Kebabs
    • Vegan Baked Beans

    See ALL Outdoor and Grill Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!