Chewy Vegan Blondies Recipe with Brown Sugar

This is the best vegan blondies recipe you’ll ever bake — chewy at the edges, gooey in the middle, and dotted with melty chocolate chips in every bite.

My favorite vegan blondies

I might prefer blondies to brownies — they have that buttery, caramel-like flavor that keeps me reaching for another square. These bars are sturdy enough for bake sales yet soft and indulgent like bakery blondies.

With a soft, chewy texture and the familiar Toll House cookie flavor, these blondies please vegans and non-vegans alike. They work well for school events, potlucks, or a cozy weekend treat.

Want more chocolate? Try the vegan brownies variation in the recipe notes below.

Step by step recipe video

Why you’ll love these vegan chocolate chip blondies

• Quick and simple to make from common pantry ingredients.
• True blondie texture and flavor — soft, chewy, and buttery without eggs or dairy.
• Adaptable for soy-free, gluten-free, or nut-free needs when you choose appropriate substitutes.
• Customizable: add chocolate chunks, dried fruit, or nuts to create your favorite variation.

Key ingredients

Flour — All-purpose flour works best. You can also use oat flour or a gluten-free all-purpose blend; whole grain spelt adds a pleasant nutty note.

Sugar — A mix of brown and white sugar balances flavor and texture. Brown sugar contributes moisture and that caramel-like taste.

Plant-based butter or oil — Use 1/2 cup vegan butter or neutral oil (about 100g). The fat is essential for that true blondie texture; substituting applesauce or yogurt will make a more cake-like bar.

Vanilla — Pure vanilla extract enhances the cookie-like flavor. A touch of almond or maple extract can be added if desired.

Leavening and salt — Baking powder and a pinch of baking soda help the bars rise and set without eggs; salt deepens the overall flavor.

Chocolate chips — Up to 1/2 cup dairy-free semi-sweet or dark chips (optional) gives the classic chocolate chip blondie experience.

Vegan blondie flavor variations

Snickerdoodle Blondies: Omit the chocolate chips. Mix one part ground cinnamon with four parts white sugar and sprinkle on warm bars.

Peanut Butter Blondies: Replace half the vegan butter with creamy peanut butter for a rich, nutty bar.

Salted Caramel Blondies: Fold in diced vegan caramels and sprinkle flaky sea salt on top when they come out of the oven.

White Chocolate Blondies: Use dairy-free white chocolate or vegan butterscotch chips for a different sweetness profile.

Other ideas: Banana, blueberry, coffee, carrot cake, pumpkin, apple-cinnamon, or maple-pecan variations all work well with this base.

How to make the plant-based bars

1. Preheat oven to 350°F (177°C).
2. Line an 8-inch square baking pan with parchment paper or grease it well.
3. In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, baking soda, and salt. Stir in chocolate chips if using.
4. Melt the vegan butter (or measure the oil) and stir it into the dry mixture along with the vanilla. Mix just until combined — don’t overmix.
5. The batter should resemble cookie dough. If it seems too dry (this can happen in very dry climates), add up to 1 tablespoon nondairy milk or water, a little at a time.
6. Spread the batter evenly in the prepared pan, pressing it to the edges so the surface is level. Add a few extra chocolate chips on top if you like.
7. Bake on the center rack for 20 minutes for a gooey center, or up to 23 minutes if you prefer crispier edges and a more set center.
8. Cool the pan completely before slicing so the bars firm up. If you wait a few hours, the texture becomes even more cohesive.
9. Store leftover blondies in a covered container on the counter for up to two days or in the refrigerator for up to five days. For longer storage, slice and freeze for up to three months.

More easy vegan desserts

Vegan Cheesecake

Vegan Chocolate Mousse

Chickpea Cookie Dough Dip