Why choose between a brownie and a blondie when you can have both? These brownie blondies are SO fudgy & sweet, plus it's vegan!
One of my favorite sweet treats is a good, fudgy brownie. My second favorite sweet treat is a blondie. So, I mixed the batters together to make brownie blondies!
This recipe is quite straightforward and easy, plus it is vegan! Make this for a fun dessert everyone will love.
Tip: Have leftover cocoa powder? Make my Oat Milk Hot Chocolate!
Why you'll love this recipe
- Simple Recipe - There is nothing too complicated about this recipe, and the ingredients are all simple!
- Fudgy Texture - Since this recipe is eggless, it actually comes out even more fudgy and gooey!
- Vegan - These brownie blondies are totally vegan! Though, if you're not vegan, you can use regular butter if you'd like!
What you need for this recipe
Ingredients and Substitutions:
- Flour - All-purpose flour is best for this recipe. I have not tested this with gluten-free flour, but my best recommendation is 1:1 GF all-purpose flour or oat flour.
- Vegan Butter - I highly recommend Earth Balance buttery sticks. The butter is melted in the recipe, but measure it before melting.
- Sugars - Both brown sugar and white sugar are needed for this recipe
- Non-Dairy Milk - Any non-dairy, unflavored, and unsweetened milk will work.
- Cocoa Powder - I used natural processed cocoa powder.
- Cornstarch - Serves as a binder in place of an egg. Arrowroot starch can be used instead.
- Baking Powder - Do NOT substitute for baking soda.
- Cinnamon - Optional in the blondies.
How to make this recipe
Step 1: Make the Brownie batter
Pre-heat the oven to 375º Fahrenheit.
Melt ¼ cup of the butter in the microwave or on the stove.
In a large mixing bowl, whisk together the melted butter with all of the white sugar.
Next, whisk in the non-dairy milk and the vanilla.
In a separate small mixing bowl, whisk or sift together the ½ cup of flour, the cocoa powder, ¼ teaspoon plus an ⅛th teaspoon of baking powder, and a pinch of salt.
Gradually add the dry ingredients into the wet mixture, stirring to combine until fully incorporated.
Set brownie batter aside.
Step 2: Make blondie batter
Melt the remaining 6 tablespoons of butter on the stove or in the microwave.
Whisk together melted butter and brown sugar in a large mixing bowl.
Then, whisk in the non-dairy milk and the vanilla.
Add ¾ cup plus 2 tbsps of flour, then cornstarch, ½ teaspoon baking powder, pinch of salt, and cinnamon.
Stir to combine until fully incorporated. Set aside.
Step 3: Combine and bake!
Grease and line a square 8 x 8 baking pan with parchment paper.
Use a cookie scooper or a spoon to scoop roughly 1-2 tablespoons of brownie batter into each corner of the baking pan.
Then, use a different spoon or scooper to scoop 1-2 tablespoons of blondie batter into the spaces between the brownie batter, plus one in the center.
Repeat this process by adding brownie batter around the center spot, then adding blondie batter around those spots.
Fill in any remaining spots as you choose, it is fine for it to look haphazard.
Once all of the batter is used and the spots are filled, tap the baking pan on a flat surface and/or gently shake to make sure the batter is filling the entire pan.
Next, take a clean butter knife or a chopstick and draw a zig-zag or "S" shape through the batters.
Place in the oven and bake at 375ºF for 25-30 minutes, until a fork can be inserted and come out clean.
Allow brownie blondies to cool completely before cutting.
Expert Tips and Tricks
- This brownie blondies recipe is, thankfully, pretty forgiving. I made the batter rather thick, so that it would stay in place better, but feel free to add 1-2 tablespoons more of milk in order to make this batter thinner.
- These brownie blondies stay good in the fridge for at least a week when stored in an airtight container.
- I recommend measuring the amounts of butter before melting them, for most accurate results.
Recipe FAQs
Both blondies and brownies can be gooey or cakey. I prefer both of them to be gooey, and this recipe is a good mix.
Essentially, the difference between a brownie and a blondie is that a brownie has cocoa powder, and a blondie does not.
Yes! These brownie blondies freeze very well when kept in an airtight container.
Related Recipes
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Brownie Blondies (Vegan)
Equipment
- 3 Mixing Bowls
- Parchment Paper
- 8x8 Baking pan
Ingredients
Brownie Batter Ingredients
- ¾ cup White sugar
- ¼ cup Vegan stick butter melted, Earth Balance is best
- ⅓ cup Non-dairy milk
- 1½ teaspoon Vanilla extract
- 6 tablespoon Cocoa powder natural processed
- ½ cup All-purpose flour
- ¼ tsp + ⅛th tsp Baking powder
- ⅛ teaspoon Salt *or a pinch*
Blondie Batter Ingredients
- ⅔ cup Light brown sugar
- 6 tablespoon Vegan butter melted
- ¼ cup Non-dairy milk
- 1 teaspoon Vanilla extract
- ¾ cup + 2 tbsp All-purpose flour
- ½ teaspoon Baking powder
- ½ tablespoon Cornstarch
- ¼ tsp Ground cinnamon optional
Instructions
- Pre-heat the oven to 375º Fahrenheit.
Brownie Batter Instructions
- Melt ¼ cup of the butter in the microwave or on the stove.
- In a large mixing bowl, whisk together the melted butter with all of the white sugar.
- Next, whisk in the non-dairy milk and the vanilla.
- In a separate small mixing bowl, whisk or sift together the ½ cup of flour, the cocoa powder, ¼ teaspoon plus an ⅛th teaspoon of baking powder, and a pinch of salt.
- Gradually add the dry ingredients into the wet mixture, stirring to combine until fully incorporated.
- Set brownie batter aside.
Blondie Batter Instructions
- Melt the remaining 6 tablespoons of butter on the stove or in the microwave.
- Whisk together melted butter and brown sugar in a large mixing bowl.
- Then, whisk in the non-dairy milk and the vanilla.
- Add ¾ cup plus 2 tbsps of flour, then cornstarch, ½ teaspoon baking powder, pinch of salt, and cinnamon.
- Stir to combine until fully incorporated. Set aside.
Baking Instructions
- Grease and line a square 8 x 8 baking pan with parchment paper.
- Use a cookie scooper or a spoon to scoop roughly 1-2 tablespoons of brownie batter into each corner of the baking pan.
- Then, use a different spoon or scooper to scoop 1-2 tablespoons of blondie batter into the spaces between the brownie batter, plus one in the center.
- Repeat this process by adding brownie batter around the center spot, then adding blondie batter around those spots.
- Fill in any remaining spots as you choose, it is fine for it to look haphazard.
- Once all of the batter is used and the spots are filled, tap the baking pan on a flat surface and/or gently shake to make sure the batter is filling the entire pan.
- Next, take a clean butter knife or a chopstick and draw a zig-zag or "S" shape through the batters.
- Place in the oven and bake at 375ºF for 25-30 minutes, until a fork can be inserted and come out clean.
- Allow brownie blondies to cool completely before cutting.
Notes
- This recipe is, thankfully, pretty forgiving. I made the batter rather thick, so that it would stay in place better, but feel free to add 1-2 tablespoons more of milk in order to make this batter thinner.
- These brownie blondies stay good in the fridge for at least a week when stored in an airtight container.
- I recommend measuring the amounts of butter before melting them, for most accurate results.
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