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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 1 vote
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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


  • 3 Mixing Bowls
  • Parchment Paper
  • 8x8 Baking pan


Brownie Batter Ingredients

Blondie Batter Ingredients


  • 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.


  • 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.


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
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