Vegan blondies are chewy, golden traybakes with a rich brown-sugar flavour, made without eggs or dairy. This UK-friendly recipe uses everyday ingredients, including plant-based butter and plain flour, with dairy-free chocolate chunks for soft, sweet pockets in every slice.
Ingredients
- ½ cup (115 g) dairy-free block butter, melted and cooled slightly
- 1 cup packed (200 g) soft light brown sugar
- ¼ cup (60 ml) unsweetened plant milk, such as oat or soya
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (190 g) plain flour
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- ¾ cup (130 g) dairy-free chocolate chunks or chips
Instructions
- Heat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Line a 20 cm (8-inch) square baking tin with baking parchment, leaving a little overhang so the blondies can be lifted out after cooling.
- In a mixing bowl, whisk the melted dairy-free butter and brown sugar until evenly combined. Whisk in the plant milk and vanilla. The mixture may look slightly separated; it will come together when the dry ingredients are added.
- In a second bowl, stir together the flour, baking powder and salt. Tip the dry mixture into the wet ingredients and fold with a spatula just until no dry flour remains. Avoid beating the batter, which can make the blondies firm rather than tender.
- Fold in the chocolate chunks, keeping a small handful aside if you would like to scatter some over the top. Scrape the batter into the prepared tin and spread it into an even layer. It will be fairly thick; gently press it into the corners rather than adding extra liquid.
- Bake for 23–27 minutes, until the top is set and lightly golden and the edges are beginning to pull away from the parchment. The centre should still feel a little soft. A skewer may come out with moist crumbs, but it should not be coated in raw-looking batter. Do not wait for it to look completely dry, or the blondies may turn cakey.
- Set the tin on a rack and leave the blondies to cool completely in it, about 30 minutes. They firm up as they cool, making neater slices. Lift them out by the parchment and cut into 12 bars or squares with a sharp knife.
Tips
- Choose block butter if possible. Dairy-free baking blocks usually have less water than soft spread, giving a more reliable chewy texture. If using a tub spread, the result may be softer; do not add extra flour unless the batter is genuinely runny.
- Measure flour carefully. Weighing 190 g is most accurate. If measuring with cups, spoon the flour loosely into the cup and level it off instead of packing it down, which can make the blondies dry.
- Check early and trust the centre. Ovens and tins vary, so begin checking at 23 minutes. A slight softness in the middle is desirable; it will set during cooling. A glass tin may bake differently from a metal tin, so use the appearance and texture as well as the clock.
- Keep the batter simple. Fold only until combined. Overmixing develops the flour and can make the finished bars tough. Make sure the chocolate is labelled dairy-free if you need the recipe to be fully vegan.
Serving Suggestions
Serve the blondies at room temperature for the best chewy texture, or warm an individual portion briefly and add a scoop of dairy-free vanilla ice cream. They also go well with fresh raspberries, sliced strawberries or a mug of tea or coffee. For a dessert plate, cut the tray into smaller squares and add fruit on the side to balance the sweetness.
Variations
Replace up to half of the chocolate with chopped pecans or walnuts for crunch. Use dairy-free white chocolate chunks instead of dark chocolate, or combine the two. For a little contrast, swirl 2 tablespoons (30 g) of smooth peanut butter over the batter before baking; keep the swirl shallow so the centre still bakes evenly. You can also add ½ teaspoon of ground cinnamon for a gentle warm flavour.
For a gluten-free version, use a reliable plain gluten-free flour blend that includes a binder, following its packet guidance if it differs from standard flour. The texture may be slightly more delicate. Avoid swapping the flour for almond flour alone, as it does not behave like plain flour in this recipe.
Storage and Reheating
Once fully cool, place the blondies in an airtight container. Keep them at room temperature for up to 3 days, or refrigerate for up to 4 days; refrigeration makes them firmer, so bring a portion to room temperature before serving. Refrigerate within 2 hours if your kitchen is warm or the bars have been left out with other perishable foods.
To freeze, wrap individual pieces or separate layers with parchment and freeze in a sealed container for up to 2 months. Defrost at room temperature. If you prefer a warm blondie, microwave one piece for about 10–15 seconds; heat only until warm, since longer heating can make it tough. These bars contain no eggs, but the plant milk and other ingredients should still be handled and stored according to their package directions.
Frequently Asked Questions
Why are my vegan blondies cakey?
They may have been overbaked, the flour may have been packed into the measuring cup, or the batter may have been mixed too vigorously. Weigh the flour if you can, fold just until combined, and take the tin out while the centre still looks slightly soft.
Can I use a different plant milk?
Yes. Unsweetened oat, soya or almond milk all work in the same quantity. Choose an unflavoured variety if you want the brown sugar, vanilla and chocolate to remain the main flavours. Sweetened milk can make the bars a little sweeter.
Can I make the batter ahead?
It is best to bake the batter soon after mixing so the baking powder can do its job. For advance preparation, bake the blondies, cool them completely and store them in an airtight container instead.
How do I know when they are done?
The edges should be set and lightly golden, while the centre remains a little soft. A skewer inserted near the middle should come out with moist crumbs rather than wet batter. The bars will become firmer as they cool, so avoid baking until the whole surface feels hard.
Can I double the recipe?
Yes. Double the ingredients and bake in a 23 × 33 cm (9 × 13-inch) tin. The deeper or shallower batter can change the baking time, so start checking around 25 minutes and continue until the edges are set and the centre is just soft. Cool fully before slicing.
Are these blondies suitable for people with allergies?
They are made without dairy and eggs when all ingredients are vegan, but they are not automatically free from other allergens. Check labels for soya, nuts, gluten and cross-contamination warnings, especially on plant milk, chocolate and dairy-free butter.
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