Soft, buttery white chocolate vegan Blondies give regular brownies a run for their money. Loaded with dairy-free white chocolate, these are seriously the best vegan blondies EVER!
Table of contents
- White Chocolate Blondies
- What are blondies?
- How to make vegan blondies
- Ingredient notes to make the best vegan blondies:
- What is the perfect texture for blondies?
- Different variations
- Frequently asked questions:
- Tips for making the best vegan blondies:
- Craving more vegan dessert bars? Check these out:
- If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!
White Chocolate Blondies
Say hello to the much awaited vegan blondie recipe. I’ve made blondies before (many years ago) and I am very proud to say these beat them by a mile off. These blondies are so good, even my non-vegan friends couldn’t tell they were vegan! You know it’s a winner when that happens.
If you want tips, how-to’s and videos, be sure to read the whole post below.
What are blondies?
Blondies are often called ‘brownies without chocolate’. They are basically white chocolate brownies! They’re chewy and flavorful and are an indulgent dessert which are very hard to resist. They are definitely my ‘go-to’ treat if i’m craving something a little sweeter than a fudgey and rich brownie. White chocolate is puddled throughout these blondies which makes them so delicious!
How to make vegan blondies
Find the complete recipe with measurements below.
- Beat the butter with the sugar and vanillaYou want to beat the softened dairy-free butter with the sugar and vanilla until pale and fluffy. You can either do this in a stand mixer fitted with a paddle attachment or in a mixing bowl with a wooden spoon.
- Add in the nut butterDrizzle in the nut butter and mix to combine.
- Sift in the dry ingredientsSift in the flour, baking powder and cornstarch / cornflour. Fold them through. The batter will resemble a cookie dough.
- It’s white chocolate timeAdd in the white chocolate chips / chocolate chunkS and fold them to combine.
- Transfer into a baking tinAdd the blondie batter into the lined baking tin and flatten with a spatula, spoon or youe hands dusted in some flour. Press chocolate chips / chunks on top then bake.
- BakeBake the blondie on the middle rack in the oven for 20-25 minutes, or until the blondie turns golden. Remove from the oven and allow to cool before serving.
- DecorateThe blondies are even better served with a dusting of icing sugar.
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Ingredient notes to make the best vegan blondies:
This vegan blondie recipe uses simple ingredients, and most of these you probably already already have in your kitchen cupboard. Let’s break down each one shall we:
- Dairy-free butter: Any vegan block butter will work perfectly.
- Caster sugar: You can also use light brown sugar.
- Vanilla: You can use vanilla extract or vanilla bean paste. If you wanted an even stronger vanilla flavour, you can use vanilla seeds from one vanilla pod.
- Nut Butter: Cashew butter works best as it doesn’t have a strong flavour. If you don’t have cashew butter, peanut butter or almond butter work perfectly. It will simply make them a little nutty in flavour (they still taste heavenly).
- Plain flour: As these are brownies and not cake, you don’t need them to raise, only use a plain / all purpose flour.
- Cornflour / cornstarch: Adding in the cornflour / cornstarch helps to keep the blondies soft in texture.
- Baking powder: To prevent the blondies from being completely flat, add a dash of baking powder and they’ll be the perfect texture and size.
- White chocolate: I mean… they wouldn’t be a blondie without a heap ton of white chocolate. You can use white chocolate chips or a white chocolate bar chopped into chunks, both work perfectly.
What is the perfect texture for blondies?
Every single bite of these blondies is filled with ooey-gooey dairy-free white chocolate. The comparison to chocolate brownies can be a little confusing. Blondies are supposed to be chewy and slightly more dense than a brownie. Brownies are a little fluffier in texture. I like to say a blondie is kind of like half a brownie and half cookie, it has that perfect chewy middle with a crisp and golden outer crust.
Different variations
You can easily swap out the dairy-free white chocolate chips for your favourite mix-ins. You can get creative yourself, or here are a few variations you can try:
- Dairy-free milk / dark chocolate chips: Fold 180g of milk/dark chocolate chips in replace of the white chocolate.
- Cookie butter: Before placing the blondies into the oven, swirl some cookie butter over the batter. This tastes amazing! It also looks awesome!
- Chopped nuts: Add 25g of chopped nuts into the batter before baking. Fold in along with the chocolate, or nuts on their own.
Frequently asked questions:
How to store these blondies?
Store the blondies in a sealed container in the fridge. Allow to come to room temperature before enjoying.
Can I use gluten-free flour to make them gluten-free?
Yes! Switch out the wheat based flour for a gluten-free based plain flour.
What dairy-free white chocolate to use?
My favourite vegan and dairy-free white chocolate is ‘Sainsburys Own Free From white Chocolate’, ‘Ichoc vanilla White Chocolate’ and ‘Moo Free Baking Drops’. I used the Sainsbury’s one in this recipe.
Can I freeze these blondies?
Yes! Store the blondies in a sealed container in the freezer for up to a month.
How to I know they’re baked?
You’ll know the blondie is baked when it’s a gorgeous golden colour on top and the sides of the blondie are crispy.
Tips for making the best vegan blondies:
- Lining the tin: When lining the tin, make sure to leave some paper hanging over the sides. You can use these to lift up the brownie out of the tin when it’s baked.
- When measuring the ingredients, make sure to weigh them correctly: There’s nothing worse than going to make a recipe, weighing everything wrong and the bake not turning out! I swear by gram measurements and scales as opposed to cups. Gram are more precise and you have better control over the final bake.
- Don’t over bake: Make sure to bake these blondies for no longer than 25 minutes. Over baked blondies will become super dry and crumbly which is not what you want!
- Cool before cutting: Allow the blondies to cool before cutting. When the white chocolate begins to set, it will hold the blondie better making it easier to cut through.
Craving more vegan dessert bars? Check these out:
Easy Vegan Chocolate Cheesecake bars
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!
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Vegan Blondies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
These blondies are chewy, filled with white chocolate and melt in your mouth. This is the BEST Vegan Blondie recipe ever!
Ingredients
Ingredients for the vegan blondie
- 230g of dairy-free butter (softened)
- 340g of caster sugar
- 1 teaspoon of vanilla extract
- 120g of nut butter*
- 280g of plain flour
- 2 teaspoons of cornflour / cornstarch
- 1 teaspoon of baking powder
- 180g of dairy-free white chocolate
Optional decoration
- Icing sugar (to dust)
Instructions
Method
- Preheat oven to 180℃ and line a 9×9 loose base / push up tin with grease proof paper. Make sure the paper is hanging over the sides of the tin.
- In a medium sized bowl, add in the softened butter, sugar and vanilla. Whisk on high speed until pale and fluffy. You can use a stand mixer with paddle attachment or a bowl with wooden spoon (it will just take a little longer).
- Add in the nut butter and whisk to incorporate. Mix until everything is fully combined and the mixture is light and fluffy.
- Add the flour, baking powder and cornstarch/cornflour into a sieve and sift into the butter mixture.
- Mix everything together until a dough forms. It will resemble vanilla cookie dough.
- Chop up the white chocolate and add it into the bowl. Mix to combine.
- Transfer the blondie mixture into the lined tin. Use a spatula or spoon to flatten the mixture down so its level.
- Press white chocolate chips./ chunks over the top of the blondie before baking.
- Place into the middle of the oven and bake for 20 – 25 minutes or until the blondie is golden in colour and the edges are crisp.
- Remove from the oven and allow the blondie to cool in the tin. This will help the blondie to be fudgey when it’s cool.
- Lift the blondie out of the tin using the paper slings and place on a flat surface or on a chopping board.
- Using a sharp, secreted knife, cut the blondies into squares.
- Dust with icing sugar (optional) and serve.
Notes
To store: Store the blondies in a sealed container in the fridge, and allow to come to room temperature before serving. Best enjoyed within 4 days of making.
What nut butter to use? Any nut butter will work perfectly. My favourites are cashew butter and smooth peanut butter.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: brownies and bars
- Method: Baking
- Cuisine: American
hi! I’m egg free and was wondering if regular butter and chocolate would work in thise recipe?
if not, what vegan block butter would you recommend? thanks x