Easy & Chewy One-Bowl Vegan Blondies

Do you know how I know this is the best vegan blondie recipe ever? Because it officially converted me from a die-hard, lifelong brownie fan into a blondie fanatic.

I thought nothing could top the richness of dark chocolate, but the deep, butterscotch-like flavor and incredibly moist, chewy texture of these bars are simply irresistible. Unlike some vegan recipes that call for specialty ingredients, these blondies rely on simple pantry staples.

There are no chickpeas, flax eggs, or aquafaba required! Just brown sugar, vegan butter, vanilla, and a bit of applesauce create a rich, decadent, and perfectly sweet dessert.

Every bite is an ooey-gooey explosion of caramel flavor, packed with creamy vegan white chocolate. Get ready to find your new favorite treat!

Why This Is the Only Blondie Recipe You’ll Need

This recipe isn’t just good; it’s designed to be foolproof and fantastic every single time. Here’s what makes it the only one you’ll ever need:

• One-Bowl Wonder: Less mess, less stress. All the magic happens in a single mixing bowl, making cleanup incredibly fast and easy.
• Simple Pantry Ingredients: You likely have everything you need already. This recipe uses common staples, proving you don’t need expensive or hard-to-find items for amazing vegan desserts.
• Perfectly Chewy Texture: By using melted vegan butter and the right ratio of brown sugar to flour, we guarantee a dense, fudgy, and satisfyingly chewy texture—never cakey!
• Deep Butterscotch Flavor: The combination of brown sugar, vanilla, and vegan butter creates a rich, caramel-like flavor that is the signature of a truly great blondie.
• Customizable & Forgiving: Whether you use white chocolate chips, walnuts, or shredded coconut, this base recipe is a perfect canvas for your creativity.

The Science of a Perfect Blondie: Key Ingredients

Understanding the role of each ingredient is the key to becoming a more confident baker. Here’s a look at the science behind our key players and why they are so important.

• Light Brown Sugar: This is the non-negotiable star of the show. The molasses content in brown sugar is what gives blondies their signature deep, butterscotch flavor and keeps them incredibly moist and chewy. As noted by culinary experts at King Arthur Baking, the slight acidity in brown sugar also reacts with baking powder to help the blondies rise just the right amount. Using white sugar would result in a drier, less flavorful bar.
• Unsweetened Applesauce: Our secret weapon for an egg-free bake. Applesauce acts as a fantastic binder, holding the ingredients together while adding a significant amount of moisture. This ensures the blondies are tender and fudgy. According to Bob’s Red Mill’s guide on egg substitutes, 1/4 cup of applesauce can replace one egg, which is exactly the principle we apply here.
• Melted Vegan Butter: Using melted butter (as opposed to softened or creamed) is a crucial technique. It coats the flour proteins, which helps limit gluten development. This is key to achieving that dense, fudgy texture we want in a blondie, rather than a light, airy, cake-like crumb.
• All-Purpose Flour: This provides the structure for our blondies. The goal is to develop just enough gluten to hold them together but not so much that they become tough. That’s why the instruction to “stir until just combined” is so important. Overmixing would create a texture that is more like bread than a decadent dessert bar.

Your Simple Step-by-Step Guide to Blondie Bliss

This recipe is designed for simplicity. Follow these steps for perfect blondies every time. Find the complete measurements in the recipe card below.

1. Prep Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper, leaving some overhang on the sides. This overhang will act as handles, making it easy to lift the blondies out later.
2. Combine the Wet Ingredients: In a large, microwave-safe bowl, melt your vegan butter. To the melted butter, add the packed brown sugar and stir until it’s smooth and looks like caramel. Then, mix in the applesauce and vanilla extract until fully combined.
3. Gently Add the Dry Ingredients: Add the all-purpose flour, baking powder, and salt directly into the wet mixture. Use a spatula to gently stir until everything is just combined. The batter will be thick and sticky—this is exactly what you want! Be careful not to overmix.
4. Fold in the Good Stuff: Now for the fun part. Gently fold in your vegan white chocolate chips or any other mix-ins you desire. You can even use your hands to ensure they are evenly distributed throughout the thick batter.
5. Press and Bake: Transfer the dough to your prepared pan. Use your hands or a spatula to press it down into an even layer, making sure it reaches all the corners. Bake for 25-30 minutes, or until the top is a beautiful golden brown and the edges are set. A toothpick inserted in the center should come out with moist crumbs, but not wet batter.
6. Cool Completely: This might be the hardest step! Let the blondies cool in the pan for at least 15-20 minutes before using the parchment handles to lift them onto a wire rack. Allow them to cool completely before slicing. This is crucial as they will continue to set as they cool, giving you that perfect chewy texture and clean slices.

Tips for the Best Chewy Vegan Blondies (& Fun Variations)

Ready to take your blondie game from great to absolutely perfect? Keep these expert tips in mind.

• Do Not Overmix the Batter: Once you add the flour, you are developing gluten. The more you mix, the more gluten develops, leading to a tough, cakey blondie. Stir only until you no longer see streaks of flour for the ultimate chewy and fudgy texture.
• Use a Metal Baking Pan: For the most even baking, an 8×8 inch light-colored metal pan is recommended. Glass and ceramic pans conduct heat differently and can sometimes lead to unevenly baked edges or a gooey center.
• Slightly Underbake for Chewiness: The secret to an extra gooey and chewy blondie is to pull it from the oven when the center is still slightly soft. It will look set, but a toothpick test will yield moist crumbs. The residual heat from the pan will finish the baking process as it cools.
• Let Them Cool Completely: We can’t stress this enough! Slicing into warm blondies will result in a messy pile of crumbs. Allowing them to cool for at least 30-40 minutes lets the internal structure set, ensuring clean, perfect squares.

Fun Mix-In Variations

While vegan white chocolate chips are classic, feel free to get creative! Try adding:

• Nuts: Chopped walnuts, pecans, or macadamia nuts for a crunchy contrast.
• Other Chips: Vegan semi-sweet chocolate chips, butterscotch chips, or peanut butter chips.
• Coconut: Unsweetened shredded coconut for extra chewiness.
• Dried Fruit: Dried cranberries or cherries can add a pleasant tartness.

How to Serve, Store, and Freeze Your Blondies

A fresh-from-the-oven blondie is a delight on its own, but a few simple additions can elevate it into a truly decadent dessert experience.

Serving Suggestions

• The Classic À La Mode: The ultimate way to enjoy a blondie. Serve a slightly warmed square with a generous scoop of vegan vanilla bean ice cream and a drizzle of vegan caramel sauce. The contrast of warm and cold is pure heaven.
• Blondie Sundae: Crumble a blondie into the bottom of a bowl and top with scoops of your favorite vegan ice cream, chocolate sauce, chopped nuts, and a cherry on top.
• Coffee Companion: A simple blondie square is the perfect afternoon treat alongside a hot cup of coffee or a plant-based latte.

These blondies are a perfect addition to any dessert table, especially as part of a larger celebration like our Ultimate Vegan Thanksgiving Menu.

How to Store Leftovers

To keep your blondies fresh and moist, store them in an airtight container at room temperature. They will stay delicious for up to 5 days.

Freezing for Later

Blondies freeze exceptionally well! For best results, slice them into individual squares first. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply let them thaw at room temperature for an hour or two.

Vegan Blondies FAQ: Your Questions Answered

Navigating a new recipe can bring up questions. Here are answers to some common issues to ensure your baking is a success.

Why did my blondies sink in the middle?

This is usually caused by one of two things: overmixing the batter or an inaccurate oven temperature. Overmixing incorporates too much air, which causes the blondies to rise up quickly in the oven and then collapse as they cool. Mix only until the flour is just incorporated. It’s also wise to use an oven thermometer to ensure your oven is calibrated correctly.

Should my blondies taste cakey?

No, a perfect blondie should be dense, fudgy, and chewy, like a chocolate chip cookie bar. If yours turned out cakey, it’s likely due to overmixing or accidentally adding too much flour. Always use the “spoon and level” method for measuring flour: use a spoon to fill your measuring cup, then level it off with a straight edge. This prevents packing the flour and adding too much.

Can I use a sugar substitute or different sugar?

While you can use coconut sugar as a 1:1 replacement, it will result in a slightly darker and less traditional-tasting blondie. It’s not recommended to use white granulated sugar or a liquid sweetener, as brown sugar’s specific moisture and molasses content are essential for the authentic butterscotch flavor and chewy texture.

What if I don’t have applesauce?

If you’re out of applesauce, you can substitute it with the same amount of mashed ripe banana for a similar level of moisture, though it may impart a slight banana flavor. You can also use a “flax egg” by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes to thicken.

Conclusion

There you have it – a simple, foolproof recipe for the chewiest, most decadent vegan blondies you’ll ever taste. This recipe proves that you don’t need dairy or eggs to create a truly show-stopping dessert. Whether you’re serving them warm with a scoop of ice cream or packing them for a snack, these butterscotch-laced bars are sure to become a new favorite in your baking rotation. If you loved this recipe, be sure to try our Easy Vegan Pumpkin Cake Bars with Cream Cheese Frosting next. Happy baking!