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    Home » Recipes » Desserts

    Fudgy Brownie Blondies (Vegan)

    Published: Mar 13, 2022 by Emily · This post may contain affiliate links.

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    Why choose between a brownie and a blondie when you can have both? These brownie blondies are SO fudgy & sweet, plus it's vegan!

    brownie blondies on a white plate with glasses and knives in the background.

    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:

    ingredients with labels.
    • 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.

    • dry ingredients being added to wet.
    • whisking brownie batter.

    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.

    mixed blondie batter.

    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.

    • both batters scooped into spots in pan.
    • both batters scooped into spots in pan.
    • both batters scooped into spots in pan.

    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.

    • pulling a chopstick through the batter.
    • unbaked brownie blondie batter.

    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.

    Baked brownie blondies, sliced into 9 pieces.

    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

    Are blondies supposed to be gooey?

    Both blondies and brownies can be gooey or cakey. I prefer both of them to be gooey, and this recipe is a good mix.

    What is the difference between a brownie and a blondie?

    Essentially, the difference between a brownie and a blondie is that a brownie has cocoa powder, and a blondie does not.

    Can you freeze blondies?

    Yes! These brownie blondies freeze very well when kept in an airtight container.

    Related Recipes

    • Vegan Irish Soda Bread
    • Chai Cookies (Vegan Option)
    • Mini Vegan Apple Crisp
    • Oat Milk Hot Chocolate Recipe

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Brownie Blondies (Vegan)

    Why choose between a brownie and a blondie when you can have both? These brownie blondies are SO fudgy & sweet, plus it's vegan!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Servings: 9 pieces
    Calories: 328kcal
    Author: Emily

    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.

    Nutrition

    Serving: 1 square | Calories: 328kcal | Carbohydrates: 49.8g | Protein: 3.2g | Fat: 12.9g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.7g | Sodium: 237mg | Potassium: 30.6mg | Fiber: 0.6g | Sugar: 17.7g | Vitamin A: 0.6IU | Calcium: 32.1mg | Iron: 0.5mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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      Recipe Rating




    1. Russell

      August 31, 2022 at 6:19 pm

      5 stars
      I made these on a whim and they are INCREDIBLE!! I'm always looking for vegan/dairy free recipes and these are going to be a regular now. Super easy to make and a crowd pleasure. 10/10 would make again

      Reply

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