These soft and chewy brown butter vegan blondies are loaded with chocolate chunks and make just 8 perfect blondies- all ready in under 30 minutes! No hand mixer required!

vegan blondies on parchment paper

Your new favorite blondie recipe:

If you love chocolate chip cookies and brownies, then let me introduce you to these small batch “brown butter” vegan blondies.

While different from a cookie bar, blondies are truly the combination of a cookie meets brownie.

And this specific recipe has me literally weak at the knees. The nuttiness from the browned vegan butter along with the rich brown sugar and slightly paper thin top gives these blondies truly a brownie feel. While also being the easiest dessert to whip up.

We’re talking 5 minutes for prep, and 25 minutes in the oven. SO simple, and yet the results will leave you thinking you might open a bakery one day, they’re so good 😉

I’m currently having an obsession with small batch baking as well. We have brown butter small batch vegan chocolate chip cookies, small batch brownies, and small batch cupcakes. So naturally I had to include blondies in the mix.

bitten vegan blondie

However, you can easily double this recipe to yield a full batch of blondies!

Ingredients overview:

We’re keeping it real simple over here, as always. Here’s an overview of what you need:

  • Vegan butter: we’re browning the vegan butter here. This gives these eggless blondies a much richer and “buttery” taste rather than using melted vegan butter. However, you can do that as well. You can also use coconut oil, but you won’t get that buttery taste (and you can’t brown the coconut oil). There are many nut-free and soy-free vegan butters on the market now, so definitely check out your local grocery store!
  • Light brown sugar
  • Granulated sugar
  • Dairy free yogurt: To mimic egg yolk in blondies. It’s one of my favorite vegan replacements for eggs!
  • Vanilla extract & Sea salt
  • Flour: I used all purpose flour here, but gluten-free flour blends that contain xanthan gum (I specifically like King Arthur Measure for Measure gluten free flour) will work as well!
  • Chocolate chips

Overview: How to make vegan blondies from scratch

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Now let’s get to baking these blondies! I’m sharing the full video Reel to Instagram, but here’s a quick overview! To start:

  1. Preheat your oven to 350F and line a square pan with parchment paper.
  2. Next, you’ll make sure that the vegan butter is melted but not hot. This prevents any issue in terms of texture and flour.
  3. Whisk together the vegan butter, sugars,dairy free yogurt and vanilla, and keep whisking until everything is combined.
  4. Fold in the flour until you reach a dough consistency.
  5. Then fold in the chocolate chips!
  6. Press the dough into the pan and bake!

That’s truly it; you don’t need a hand mixer or a stand mixer. Just a whisk, bowl, and rubber spatula or spoon!

Now for cooling, I personally prefer to eat these blondies warm, so I only give them about 10 minutes to cool in the pan. Just make sure that your pan isn’t still hot!

For storing, you can easily freeze them for up to 3 months in an airtight baggy or container. To thaw, simply heat on a baking sheet in the oven at 300F for 5 minutes!

Make this recipe your own:

Of course, my go-to are the vegan chocolate chip blondies, but some other add-ins you might love:

  • Chopped nuts: walnuts, almonds, cashews, macadamia nuts, etc. If you’re nut-free, you can use seeds, such as pumpkin seeds!
  • Dairy free butterscotch chips
  • Vegan chocolate gems: the ones I typically use are by Unreal, and they’re dark chocolate. I used them to make the noses on my vegan Reindeer cookies!
  • Dairy free white chocolate chips: I recommend Pascha Organics.
  • Dried fruit: raisins, craisins, and apricots are wonderful!
  • Coconut chips
  • Vegan candy bars: turn these into Halloween blondies by adding in your favorite leftover vegan Halloween candy!
small batch blondies on parchment paper

More vegan brownies and bars you’ll love

Vegan Nutella Stuffed Brownie Cookie Bars

Vegan Oreo Brownies

Easy Vegan Oatmeal Cookie Bars

Vegan S’mores Brookies

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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vegan blondies on parchment paper

Small Batch Brown Butter Vegan Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: BRITT BERLIN
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These soft and chewy brown butter vegan blondies are loaded with chocolate chunks and make just 8 perfect blondies- all ready in under 30 minutes! No hand mixer required!


  • 1/3 cup (80 g) salted vegan butter
  • 1/2 cup (110 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp dairy free yogurt
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 cup (125 g) all purpose flour
  • 1 cup vegan chocolate chips or chopped chocolate bar


  1. Prep: Preheat the oven to 350F, and line a 9×4 loaf pan with parchment paper. You can also use an 8×5 pan, but your blondies may need longer to bake.
  2. Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
  3. Make the blondie batter: In a large bowl, pour in the vegan brown butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk just until combined. Then add in the flour, and use a silicone spatula to fold the flour into the wet ingredients, being careful not to over mix.
  4. Fold in the chocolate chips: Pour in the chopped chocolate and chocolate chips, and fold to evenly distribute throughout the dough.
  5. Bake: Press the dough into the prepared pan, and bake in the oven for 25-28 minutes, or until the edges are lightly golden.
  6. Cool: Allow your blondies to cool for 5-10 minutes before slicing.
  7. Slice and enjoy! Slice into 8 squares and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.


Gluten-free:  If you’re gluten-free, I recommend using King Arthur Measure for Measure.

Chocolate: I really like Valrhona’s Oriado blend, as well as Enjoy life mini chocolate chips.

Butter: Not all vegan butters brown well. I personally like Plant Crock and Miyoko’s for browning.


  • Serving Size: 1 blondie
  • Calories: 183
  • Sugar: 15 g
  • Sodium: 10.6 mg
  • Fat: 9.4 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 23.2 g
  • Fiber: 1.4 g
  • Protein: 2.3 g
  • Cholesterol: 15.3 mg