If you’re after gooey, rich vegan blondies, you’ve come to the right place! Trust me, you won’t miss egg and butter in these crispy on the outside and soft on the inside blondies.
They’re super simple to put together, and you only need one bowl! So if you’re not too confident in the kitchen, these will still be very easy to make. The best part of blondies is that the variations are endless!When blondies popped up on my radar, I knew I had to give these a go. How can you resist a caramel-like slice that resembles a brownie?
Blondies vs brownies, what’s the difference?
The difference between a brownie and a blondie is the ingredients used. A blondie is the same consistency of a brownie in that it’s slightly underbaked and gooey, however, doesn’t use chocolate.
It’s more of a caramel/vanilla base instead of chocolate which is achieved by using brown sugar instead of white.
If you’re after a healthy vegan brownie recipe that is gluten and sugar-free check out our chocolate brownies.
Can you freeze blondies?
Yes, you can! Make sure you let them cool completely, cut them and store them in your freezer in an airtight container.
Don’t freeze the dough, bake them first then freeze.
Tips for making this vegan blondie recipe
- Humidity can play a role in the consistency of your dough. Don’t worry, they’ll still bake wonderfully!
- I used light brown sugar in this recipe, but the traditional way to bake blondies is using dark brown sugar. So this is entirely up to you. I’ve tried it with coconut sugar as this is my sugar of choice, but they didn’t deliver that same wonderfully gooey caramel-like consistency.
- You can bake it to your liking. If you prefer blondies that are a little more chewy and crispier on the outside, bake them for an additional 5 minutes. If you like them more soft and gooey and have a little crisp on the outside, then stick to the recipe below.
- If you’d prefer to use other nuts, go for it! Some great options are walnuts, pecans and whole almonds for added crunch. Another lovely combination is vegan white choc chips with macadamia nuts! I used flaked almonds for a little crunch, texture and complimenting flavour to the almond extract.
These vegan blondies are:
- Lightly crispy on the outside
You won’t regret making these blondies. Once you see how easy they are to whip up, you’ll be making them all the time! A word of warning though, they’re addictive, and if you’re like me, you might have to freeze them just to stop yourself eating the whole batch!
Other recipes you’ll love:
- Fluffy Vegan Chocolate Mousse
- Vegan Chocolate Brownies (Candida Diet Friendly)
- Vegan Gluten-Free Chocolate Cookies
- Vegan Chocolate and Pear Loaf Cake
- No-Bake Choc Coconut Slice (Vegan)