Vegan Blondies (White Chocolate Raspberry)
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These white chocolate raspberry vegan blondies are absolutely delicious! Soft and chewy butterscotch brownies loaded with white chocolate chips and topped with raspberry jam swirls - what could be better?
Blondies are a butterscotch version of fudgy chocolate brownies. You will have to let me know if you prefer blondies or brownies - they're both so good, I can't decide.
Jump to:
- ❤️ Why make this recipe
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make vegan blondies
- 👩🏻🍳 Pro Tips
- 🥡 Storage
- 🌟 More vegan desserts
- 📋 Vegan blondie recipe
❤️ Why make this recipe
My children have claimed this to be the best vegan blondies that I have ever made, and I can't argue with them about this. There is just something about the butterscotch flavor of the blondies mixed with the white chocolate and raspberry jam.
You can make regular blondies by leaving out the raspberry topping, but I think the raspberry jam is what makes these dairy-free blondies great!
These bars are quick and easy to make and are perfect for parties and potlucks.
🧾 Ingredients and substitutions
- Vegan Butter - you can use any vegan margarine that you want or the stick version of my homemade vegan butter. You can also use my vegan brown butter recipe to make brown butter blondies. You can also use refined coconut oil instead of vegan butter.
- Brown Sugar - look for organic brown sugar to be sure it's vegan. Coconut sugar will also work, but give you a darker cookie bar. You can use white sugar, but brown sugar gives you that classic butterscotch flavor. I don't recommend liquid sugar like maple syrup or agave nectar.
- Unsweetened Apple Sauce - to replace the egg in traditional blondie recipes. You can use a flax egg, chickpea flour egg, or any egg replacement you want. See how to replace an egg in baking.
- Vanilla Extract - for flavor.
- Flour - all-purpose flour works best, but you can also use whole wheat flour or a grain-based gluten-free flour mix to make them GF. Don't use almond flour, it will not bake up like grain-based flour.
- Cornstarch - just a little cornstarch helps replace the egg which will bind the ingredients and give you soft and chewy blondies.
- Sea Salt - for flavor.
- Vegan White Chocolate Chips - you can also use regular vegan chocolate chips if you want. I know vegan white chocolate chips can be hard to find, so you may need to order them online or simply use dark chocolate chips instead.
- Raspberry Jam - you can also swap it out for strawberry or blueberry jam. Use jelly or jam instead of fresh berries or the blondies will be too wet.
🔪 Helpful tools
The great thing about these blondies is that you don't need any special equipment to make them. Just a large bowl, a spoon, parchment paper, and an 8 x 8-inch baking dish.
🥄 How to make vegan blondies
Step 1 - Preheat oven to 350°F (176° C). Line a square 8x8 inch baking pan with parchment paper. Set it aside. Melt 1 stick of vegan butter and then allow it to cool for a few minutes.
Step 2 - In a large bowl, whisk together the melted butter and brown sugar until well blended.
Step 3 - Add apple sauce or egg replacer of your choice and vanilla extract and whisk to combine.
Step 4 - Add in the flour, cornstarch, and salt, stirring with a wooden spoon until just blended and no dry flour spots appear. Then stir in the white chocolate chips.
Step 5 - Scoop the batter into the prepared square baking dish and press gently into the corners to form an even layer.
Step 6 - Dollop the top with small spoonfuls of raspberry jam. Using a toothpick, swirl the jam into the top of the bars. Simply drag the stick around the top to make a swirling pattern.
Step 7 - Bake the blondies at 350° F (176° C) for 25 minutes, or until the top looks set and the edges are golden brown.
Step 8 - Allow the blondies to cool completely in the pan before lifting them out with the parchment paper. Cut the blondies in half in each direction then cut those halves in half again to get 16 equal squares.
👩🏻🍳 Pro Tips
- Blondies are supposed to be chewy and a little gooey with a similar texture to fudgy brownies. They don't have baking powder or baking soda which would cause them to rise and give them a cakey texture.
- Allow the blondies to cool completely before cutting.
🥡 Storage
Refrigerate: These vegan blondies will keep on the countertop wrapped in plastic for up to 5 days. However, they never last longer than a day in my house
Freeze: Blondies freeze well and can be stored in an airtight container in the freezer for up to 3 months.
🌟 More vegan desserts
- Vegan Oatmeal Cookies
- Vegan Snickerdoodles
- Millionaire Bars
- Lemon Bars
- Mint Chocolate Squares
- Vegan Butter Cookies
📌 Be sure to follow me on Pinterest for new vegan recipes!
*This recipe is inspired by the white chocolate raspberry blondie recipe from my friend Kim at the site Kickass Baker.
📋 Vegan blondie recipe
Vegan Blondies (White Chocolate and Raspberry)
Equipment
- Parchment Paper
- 8 x 8 baking dish
Ingredients
- ½ cup vegan butter (melted and cooled slightly)
- 1 cup vegan brown sugar packed
- 3 tablespoons apple sauce or 1 vegan egg replacement
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 cup white chocolate chips divided
- ⅓ cup raspberry jam
Instructions
- Preheat oven to 350°F (176° C). Line a square 8x8 inch baking pan with parchment paper. Set it aside. Melt 1 stick of vegan butter and then allow it to cool for a few minutes.
- In a large bowl, whisk together the melted butter and brown sugar until well blended.
- Add apple sauce or egg replacer of your choice and vanilla extract and whisk to combine.
- Add in the flour, cornstarch, and salt, stirring with a wooden spoon until just blended and no dry flour spots appear.
- Stir in 3/4 cup white chocolate chips.
- Scoop the batter into the prepared baking dish and press gently into corners to form an even layer.
- Dollop the top with small spoonfuls of raspberry jam. Using a toothpick, swirl the jam into the top of the bars. Simply drag the stick around the top to make a swirling pattern. Sprinkle the top with 1/4 more white chocolate chips.
- Bake the blondies at 350° F (176° C) for 25 minutes, or until the top looks set and the edges are golden brown.
- Allow the blondies to cool completely in the pan before lifting them out with the parchment paper. Cut the blondies in half in each direction then cut those halves in half again to get 16 equal squares.
Notes
-
- Blondies are supposed to be chewy and slightly gooey with a texture similar to fudgy brownies. They don't have baking powder or baking soda to rise and give them a cakey texture.
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- Allow the blondies to cool completely before cutting.
Worship: 1times | Calories: 213kcal | Sugars: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Trans fats: 0.03g | Cholesterol: 2mg | Sodium: 137mg | Potassium: 70mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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