These chewy vegetarian blondies are built on brown sugar and butter, with a little whole wheat flour keeping things interesting. One bowl, one egg, thirty-five minutes, twelve fudgy bars — and a recipe that explicitly wants you to fold in your favorites.
Craving a sweet treat that’s rich, chewy, and endlessly customizable? Meet the blondie—the delightful, vanilla-kissed cousin of the classic brownie. Instead of chocolate, these bars get their incredible flavor from a buttery, brown sugar base that bakes into a treat with a perfectly crisp top and a dense, fudgy center. They’re ridiculously easy to make and serve as the perfect canvas for all your favorite mix-ins. Let’s get baking!
Ingredients
• 8 tablespoons / 113g (4 oz) unsalted butter, plus more for greasing the pan
• 1 cup / 220g (7.8 oz) packed brown sugar
• 1 large egg
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 1/4 teaspoon / 1.5g (0.05 oz) salt
• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 30g (1.06 oz) whole wheat flour
Instructions
1. Preheat your oven to 350°F / 175°C. Grease an 8-inch square baking pan or line it with foil, leaving an overhang to easily lift the blondies out later, and grease the foil.
2. In a small saucepan, melt the butter over low heat. Transfer the melted butter to a mixing bowl. Using an electric mixer, beat in the brown sugar until the mixture is smooth and glossy. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
3. Add the salt, then gently stir in the all-purpose and whole wheat flours until just combined. Be careful not to overmix. If you’re using any mix-ins, fold them in now.
4. Pour the batter into the prepared pan and spread it into an even layer. Bake for 20 to 25 minutes, or until the edges are golden and the middle is just barely set. If the blondies seem to be baking unevenly, rotate the pan halfway through.
5. Let the blondies cool completely on a wire rack before lifting them out of the pan and cutting into squares. Store in an airtight container at room temperature for up to 3 days.
Nutritional Information
• Yields: 12 squares, Serving Size: 1 square
• Calories: 185 kcal
• Carbohydrates: 25 g
• Protein: 2 g
• Fat: 9 g
• Disclaimer: This is an estimated nutritional analysis and may vary based on used.
Pro Tips
• For that signature chewy, fudgy texture, be careful not to overbake. The blondies are done when a toothpick inserted in the center comes out with a few moist crumbs attached, not completely clean.
• Make this recipe your own by folding in up to 1 cup (240 ml) of mix-ins. Chocolate chunks, chopped nuts (walnuts or pecans are fantastic), butterscotch chips, or dried fruit all work beautifully.
• If you don’t have whole wheat flour, you can simply use 1 cup (120g / 4.2 oz) of all-purpose flour instead. The texture will be slightly less dense but just as delicious.
• Patience is key! Allowing the blondies to cool completely before slicing is the secret to getting clean, perfect squares that don’t fall apart.
FAQ
Q: Can I make this vegetarian blondie recipe vegan
A: Yes, you can easily make these blondies vegan. Replace the unsalted butter with an equal amount of plant-based butter. For the egg, use a ‘flax egg’ by mixing 1 tablespoon (15 ml / 0.5 fl oz) of ground flaxseed with 3 tablespoons (45 ml / 1.5 fl oz) of water and letting it sit for 5 minutes to thicken before adding it to the batter.
Q: How can I add more protein to this vegetarian dessert
A: To boost the protein content, fold in up to 1 cup (240 ml) of chopped nuts like walnuts, pecans, or almonds. You can also add a scoop of unflavored or vanilla plant-based protein powder, but you may need to add a tablespoon of milk or water to adjust the batter’s consistency.
Q: What is the best way to store these homemade blondies
A: Store your vegetarian blondies in an airtight container at room temperature for up to 3 days to maintain their chewy, fudgy texture. Refrigerating them can cause them to become dry and hard.
Q: Is the whole wheat flour necessary for this recipe
A: The whole wheat flour adds a lovely nutty flavor and a denser texture common in hearty vegetarian baked goods. However, if you prefer a lighter texture or don’t have it on hand, you can simply use 1 cup (120g / 4.2 oz) of all-purpose flour instead. The result will still be delicious.
More Recipes You’ll Love
- Crustless Kale & Sweet Potato Mini Quiches
- Spicy Mexican Black Chickpea Stoup
- Braised Red Cabbage with Apples (Rotkohl)
Chewy and Customizable Vegetarian Blondies
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease an 8-inch square baking pan or line it with foil, leaving an overhang to easily lift the blondies out later, and grease the foil.
- In a small saucepan, melt the butter over low heat.
- Transfer the melted butter to a mixing bowl.
- Using an electric mixer, beat in the brown sugar until the mixture is smooth and glossy.
- Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- Add the salt, then gently stir in the all-purpose and whole wheat flours until just combined. Be careful not to overmix. If you're using any mix-ins, fold them in now.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 20 to 25 minutes, or until the edges are golden and the middle is just barely set. If the blondies seem to be baking unevenly, rotate the pan halfway through.
- Let the blondies cool completely on a wire rack before lifting them out of the pan and cutting into squares. Store in an airtight container at room temperature for up to 3 days.
- Patience is key! Allowing the blondies to cool completely before slicing is the secret to getting clean, perfect squares that don't fall apart.
