The most delicious and easy-to-make chewy vegan blondies also happen to be gluten-free, eggless, and dairy-free!
To make them, all you need is a few ingredients and you’re on your way towards a batch of the best from-scratch blondies. Chocolate chunks (or chocolate chips) make them extra gooey, all the details are below.
Have you ever had a blondie? If you haven’t, get ready to meet one of your new favourites!
If you’re not familiar with them, a blondie is the more mellow cousin of a fudgy, chocolaty brownie, which is why they’re often referred to as “blonde brownies” or “non-chocolate brownies.”
But it’s not a matter of just removing the cocoa powder from a brownie recipe and you magically have blondie bars, it’s a little more complex than that because there’s a specific flavour balance they must have.
The taste of a blondie is more on the rich butterscotch side with a hint of vanilla. And the texture of these vegan blondies? Chewy, gooey, and amazing.
So are you ready? Good. Let’s talk about how you can make these vegan gluten-free blondies, too, so you can rediscover an old favourite OR add a new favourite to your baking list!
Ingredients You’ll Need
For this recipe, the ingredients are simple, and you probably have most of them in your cupboard already.
As always, I recommend sticking with the recipe exactly as it is written for the very best results, but you’ll find some ingredient notes and substitution info below so you know what can and absolutely cannot be swapped out.
Gluten-Free Flour Blend – This recipe calls for Bob’s Red Mill Gluten-Free 1 to 1 blend (the one in the blue bag)
I have not tested with any other wheat-free / gf flours, so I don’t know how others will work. With gluten-free baking, it’s always important to use the same flour the recipe calls for to get the expected results.
NOTE: Make sure to measure your flour correctly or your blondies will not have the correct texture.
Vegan Butter – This ingredient is essential to the recipe because when mixed with dark brown sugar and vanilla, it helps to produce the butterscotch-like flavour that a blondie is known for. I have not made this recipe with coconut oil or vegetable oil, so I cannot comment on how the results would be, so I would stick with vegan butter for this recipe since the flavour will not be as intended.
Note that the butter has to be melted before adding it to the recipe.
Dark Brown Sugar – This is another ingredient that is essential to this recipe and cannot be substituted with any other type of sugar, including sugar alternatives or liquid sweeteners. I did try testing with regular brown sugar, but the result ended up tasting more like chocolate chip cookies rather than blondies since regular brown sugar has more of a mellow taste when compared to dark brown sugar, which has a deeper, stronger flavour.
Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is, buy a brand that’s vegan or organic (organic sugar is not processed using bone char).
Flax Egg – Since this is an egg-free recipe, a flax egg is used as a replacement. A chia egg will also work if you cannot have flax eggs.
Vanilla – Another essential ingredient, the vanilla helps to contribute to the flavour of the blondies.
Baking Powder – This gives the blondies a tiny bit of lift, but not so much that it makes them fluffy and cake-like. Don’t omit this ingredient or the texture will not turn out right. It cannot be substituted with baking soda.
Chocolate Chunks – I always use dark / semi-sweet chocolate in my baking. Using chocolate chunks in this recipe contributes to the gooey texture. Other add-ins can be used if you want to make them with no chocolate, see the “Add-Ins for Blondies” section below.
One thing to keep in mind is to make sure the chocolate chunks you use are vegan. It can be tricky to know which brands are vegan because they may not be labelled as vegan or they were not intended to be vegan, they just happen to be “accidentally” vegan. If you can’t find chocolate chunks, you can make the recipe with chocolate chips instead.
Here in Canada, President’s Choice decadent semi-sweet chocolate chunks are vegan and there’s also Enjoy Life Mega Chunks.
In the US, look for Enjoy Life, or check Whole Foods, and Trader Joe’s brands.
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Add-Ins for Blondies
To me, chocolate makes everything better, which is why I always add chocolate to my blondies but if you want to make them without chocolate chips or chunks, feel free to do so.
Other options for you to try:
- chopped pecans, walnuts, or macadamia nuts
- vegan white chocolate chips
- dried cranberries
You can also mix the add-ins if you’d like, so for example, white chocolate + walnuts. Just be sure that everything always adds up to 3/4 of a cup.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Start by whisking all the dry ingredients together in one bowl.
Next, in another bowl, add the melted butter and dark brown sugar and mix until combined.
Add the flax egg and vanilla and continue mixing.
Wondering how to make crinkly top blondies? If you want your gluten-free blondies to have a crackly top, similar to what you may be used to with brownies, mix the wet mixture until all of the sugar granules have dissolved. This is not a necessary step, it’s just based on your preference.
After that, add the dry ingredients to the wet ingredients and mix until the batter is smooth. Don’t over mix or you will add air to the batter and make the blondies turn out cakey, which you don’t want.
Mix just until everything has combined, don’t over mix. The batter will be very thick. Stir in the chocolate chunks.
Scrape the batter into a parchment-lined 8-inch by 8-inch metal pan. The batter is very thick, so make sure to spread it evenly, smooth out the top, and then it’s time to bake!
NOTE: Lining the baking pan with parchment and leaving an overhang will help make removal from the pan extremely easy.
What’s the Best Type of Baking Pan for Blondies?
I always use a light-coloured metal pan (this one) to bake my blondies (the baking time provided in the recipe below is for a metal pan). A metal pan will give them a crispier edge when compared to baking in a glass dish.
A glass dish can also be used and will give you softer blondies, but keep in mind that since glass heats up and cools down slower than metal, you will need to add a few more minutes to the baking time.
Glass also holds heat longer, so after they come out of the oven, make sure to remove them from the dish after a minute or two so they don’t continue baking and end up cakey.
How to Know When They’re Done
Follow the time stated in the recipe. You’ll know they’re done when they look a little dry around the edges and on top. The middle should feel soft but firm.
You can do the toothpick test, but you aren’t looking to pull out a clean toothpick, instead, you want to see crumbs on the toothpick. That will mean that the inside will be chewy, just the way it should be.
If you see any streaks of batter, you’ll need to bake for a few more minutes, and because there are chocolate chunks, seeing shiny chocolate streaks come out on the toothpick (along with the crumbs and NO batter) is just fine.
How to Get Clean Slices
After you remove your blondies from the oven, let the pan sit for a couple of minutes and then using the parchment overhang, carefully remove from the pan and place on a cooling rack.
Allow to FULLY cool (at least 1.5 – 2 hours) before slicing so they can set up. Slicing too early will cause them to fall apart.
You can also run your knife under hot water, dry it, and then slice to get even cleaner slices. Repeat each time you cut.
Depending on how small or large you want your squares, slice into 9, 12, or 16 squares.
Storing Leftovers / Freezing for Later
To Store Baked Blondies
Store your blondies for up to five days in an airtight container at room temperature. Keep in mind that once they are sliced, they will begin to dry out. Don’t store them in the refrigerator, this will cause them to dry out, rapidly.
Freezing Baked Blondies
It’s best to freeze them unsliced instead of pre-slicing them to prevent drying out. After they have baked and fully cooled, wrap the unsliced blondie in plastic wrap and then store it in a freezer bag or an airtight container for up to two months.
When you’re ready to serve, thaw at room temperature, slice, and enjoy.
If you prefer to freeze them after they’ve been sliced, wrap the squares individually or very close together so they are touching, in plastic wrap and then store them in a freezer bag or an airtight container for up to two months.
When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
What’s the Texture Like?
The center squares are chewy, dense, gooey, and moist, while the outer squares are the same but with crisp outer edges.
Expert Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy.
- Measure your flour correctly. Too much flour in this recipe will result in cakey, crumbly blondies which is not how blondies are supposed to be. I highly recommend using a scale when baking (this is one I have (Amazon Link) and my weight measurements, but if you don’t have a scale, please read my article about how to measure flour correctly.
- If you want a crackly top, like with brownies, make sure that you mix the wet ingredients long enough so the sugar granules have fully melted before adding the dry ingredients to the wet. Making sure your melted butter is hot will help this process.
- Don’t over-mix the batter. You can mix the wet ingredients for as long as you need to, but once the dry ingredients have been added to the wet, mix just until it has combined and then stop. Over mixing will add too much air to the batter which will cause your blondies to end up cakey.
Expert Tips for Success (continued)
- Line your pan with parchment paper or the blondies will stick to the pan! Lining the pan with parchment and leaving an overhang will also make it quick and easy to remove the blondies from the hot pan.
- Don’t over-bake them. If over-baked, they will be cakey. Still delicious, just not with the intended texture.
- Remove the blondies from the pan shortly after removing them from the oven. They will continue to bake as long as they are sitting in the hot pan which can contribute to them having a more cake-like texture.
- Make sure to fully cool them before slicing. Slicing too early will result in messy slices and will cause them to fall apart.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Vegan butter is an essential ingredient that helps to create the butterscotch flavour a blondie is known for. Technically, this recipe can probably can be made with an oil substitute but I have not tried it, but if it is done, the final result will not have the flavour and texture of a blondie.
A brownie relies on cocoa powder for its dominant flavour, but a blondie relies on the mixture of butter, dark brown sugar, and vanilla for its butterscotch-like flavour. And while a brownie can be made either cakey or fudgy to suit what you like, a blondie is typically always made to be dense and chewy.
This can happen for one (or more) of the following reasons: 1) you overmixed the batter 2) you did not measure your flour correctly and added too much 3) you baked them too long.
YES! This is one of the best things about a blondie, the gooey inside.
This can happen if the flour was measured incorrectly (too much was added) or the butter was measured incorrectly (too little was added). They may have also been baked for too long, which will also dry them out.
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If You Make This Recipe…
…please let me know by leaving a comment and rating below! You can also take a picture and share it on Instagram. Don’t forget to tag me so I can see it!
And If You Like This Recipe…
…you may also like these:
- Gluten-Free Vegan Chocolate Brownies
- Egg-Free Dairy-Free Chocolate Chip Cookies
- Vegan Flourless Peanut Butter Cookies
- Peanut Butter Chocolate Chip Oat Bars
- Vegan Gluten-Free Chocolate Peppermint Cupcakes
Vegan Blondies (Gluten-Free)
- Preheat oven to 350°F (177°C).
- Line baking pan with parchment paper, set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a small bowl, add the gluten-free flour, baking powder, and salt. Whisk well to combine and set aside.
- Add melted butter and dark brown sugar to a medium bowl, and mix well until combined. Add the flax egg and vanilla and mix again, until all sugar granules have almost all dissolved.
- Add the flour mixture to the bowl and mix with a wooden spoon until the wet and dry ingredients have fully combined. The batter will be thick. Don't over mix.
- Add chocolate chunks and stir until they have combined with the batter. Don't over mix.
- Using a rubber spatula, scrape the mixture into the prepared baking pan, spread it evenly, and smooth out the top.
- Bake for 22-23 minutes, until the center is set and a toothpick inserted into the center comes out with moist crumbs and no wet batter (be careful not to overbake!)
- Remove from the oven and let sit for 2 minutes. Using the parchment overhang, remove from the baking pan and place on a cooling rack.
- Cool completely, at least 1.5 – 2 hours, before slicing.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- Baking this recipe in a high-quality, sturdy metal pan is recommended. The recipe timing is for a metal pan, so if you use a glass baking dish, you may have to add a few minutes to the baking time.
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. This recipe was tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package. Please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed in the recipe above is for the Bob’s Red Mill blend in the blue bag.
- This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Make sure to measure your flour correctly or your blondies will not turn out as expected.
- In my testing, I found that a flax egg provided the best result, but if you don’t or can’t have flax seeds, a chia egg will work as a replacement.
- Store your blondies for up to five days in an airtight container at room temperature. Keep in mind that when the blondies are sliced, they will start to dry out.
- Freezing for Later: It’s best to freeze the blondies unsliced instead of pre-slicing to prevent drying out. After the blondies have baked and fully cooled, wrap the unsliced blondie in plastic wrap and then store it in a freezer bag or an airtight container for up to two months. When you’re ready to serve, thaw at room temperature, slice, and enjoy.
- If you do prefer to freeze them after they’ve been sliced, wrap the squares individually, or very close together so they are touching, in plastic wrap and then store them in a freezer bag or an airtight container for up to two months. When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
- Nutrition info is based on 1 of 16 blondies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.