Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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.

Nutrition

  • 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