With a crispy top and a rich and chewy center, these white chocolate macadamia nut blondies are one of the best I've ever had- vegan or not. And best of all, these incredible little squares of goodness are so easy to make. Whip up a batch today and you will not regret it!
What's a Blondie? Well, it's like a blonde version of a brownie, except they are a bit more dense and have a wonderful buttery, caramel-like flavor. And these vegan blondies are loaded with macadamia nuts and white chocolate chips, making them even better!
I tested and retested this recipe until I came up with something that is just as good as my mother's non-vegan blondie recipe that I loved as a kid. It definitely took some trial and error (my mom's recipe is hard to compete with), but I finally have the perfect recipe.
These white chocolate macacdamia nut blondies are:
Buttery
Rich
Dense
Chewy
Slightly Sticky
&
Simply Wonderful!
Also, these vegan blondies are easy to make and have no strange ingredients. So what do you need?
White Chocolate Macadamia Nut Blondie (Vegan) Ingredients:
- All-purpose flour- You can substitute whole wheat pastry flour with good results.
- Vegan Butter- I used Earth Balance baking sticks. They are so easy to use (5 tablespoons equals ⅓ of a cup), but if you can use the kind in the tub. Just be sure that you have ⅓ cup of melted butter, not solid.
- Brown Sugar
- Cane Sugar- this one is vegan.
- Water
- Baking Powder
- Vanilla Extract
- Tapioca Flour- Tapioca Flour is a great thing to have on hand. It's a great thickener and binder, making it very handy for vegan desserts. If you can't get your hands on some, you can substitute half the amount of cornstarch.
- Salt
- Macadamia Nuts- You can substitute a different kind of nut if you prefer.
- Vegan White Chocolate Baking Chips- This brand is vegan, but you can substitute dark chocolate baking chips if you prefer.
And like I said, they are super easy to make. Let's get in to it, shall we.
How to make Vegan Blondies:
To make white chocolate macadamia nut blondies (vegan), follow these instructions:
- Prep pan and oven. Preheat your oven to 350°F (177°C) and grease an 8x8 pan or line it with parchment paper and leave an overhang to lift the blondies out after baking (makes cutting easier). Set aside. Here is a great tutorial on how to line your pan with parchment.
- Make your faux egg. Mix the tapioca flour and water together. Set aside.
- Mix the dry Ingredients. In a large bowl whisk the baking powder together with the flour and salt. Set aside.
- Mix the wet ingredients with the sugars. Stir the melted butter together with the brown sugar and white sugar until smooth. Stir in the vanilla, and the tapioca flour/water mixture until well incorporated.
- Combine the wet and dry ingredients together. Pour the wet mixture in with the dry and mix until just combined. Fold in the macadamia nuts and white baking chips.
- Bake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until until a toothpick comes out (mostly) clean.
- Cool. Allow to cool completely (about 2 hours). Remove the brownies by lifting the parchment out of the pan.
- Serve. Cut into 16 squares and enjoy.
- Happy Eating!
Tips and Storage
Light colored aluminum pans work best for brownies. I use this 8 x 8 pan and it works great. Lining your pan with parchment paper makes for easier cutting and serving. Here is a quick tutorial on how to properly line your pans with parchment. It's very helpful.
These vegan blondies will stay fresh for about 3 days in a covered container, and I find them to be even tastier the next day.
I hope you give this blondie recipe a try and if you do make sure to let me know what you think.
Happy Eating!
Crystal
White Chocolate Macadamia Nut Blondies (Vegan)
Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup vegan butter (melted) melted Earth Balance see notes
- ½ cup brown sugar packed
- ⅔ cup organic white cane sugar this one is vegan
- ½ cup water
- 1 ½ teaspoon baking powder
- 2 teaspoon vanilla extract
- 3 tablespoon tapioca flour see here and see notes
- ½ teaspoon salt
- ⅓ cup macadamia nuts
- 1 cup vegan white chocolate baking chips this brand is vegan, see notes
Instructions
- Prep pan and oven. Preheat oven to 350°F (177°C) and grease an 8x8 pan or line it with parchment paper and leave an overhang to lift the blondies out after baking (makes cutting easier). Set aside.
- Make your faux egg. Mix the tapioca flour and water together. Set aside.
- Mix the dry Ingredients. In a large bowl whisk the baking powder together with the flour and salt. Set aside.
- Mix the wet ingredients with the sugars. Stir the melted butter together with the brown sugar and white sugar until smooth. Stir in the vanilla, and the tapioca flour/water mixture until well incorporated.
- Combine the wet and dry ingredients together. Pour the wet mixture in with the dry and mix until just combined. Fold in the macadamia nuts and white baking chips.
- Bake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until until toothpick comes out (mostly) clean.
- Cool. Allow to cool completely (about 2 hours). Remove the brownies by lifting the parchment out of the pan.
- Serve. Cut into 16 squares and enjoy.
- Happy Eating!
Notes
- Butter- I used Earth Balance vegan buttery sticks (5 tablespoon equals ⅓ cup). If you are using the kind from the tub, make sure that you have ⅓ cup of melted butter.
- Tapioca Flour- Tapioca flour is a wonderful thing to have in a vegan kitchen as it's a great thickener and binder. I use this brand. But if you can't get your hands on some, you can substitute half the amount of cornstarch.
- Vegan white baking chips- I used this brand of vegan white chocolate baking chips, although you can absolutely sub regular vegan chocolate chips if you prefer. Enjoy Life brand is readily available and taste great.
- Light colored aluminum pans work best for brownies. I use this 8 x 8 pan and it works great. Lining your pan with parchment paper makes for easier cutting and serving. Here is a quick tutorial on how to properly line your pans with parchment. It's very helpful.
Helena Tonelli says
Awesome recipe! Thanks for sharing it, can't wait to try! Quick question from a Brazilian who doesn't have easy access to good vegan butter: any substitutes? Coconut oil maybe?
Crystal Yentzen says
I haven't tried it myself, but melted coconut oil should work just fine. Be sure to use refined so there won't be a coconut flavor to the blondies. I'm so glad you like the recipe! Let me know how they turn out.
Marianne says
Hi! Would I be able to make this recipe gluten free by using almond flour or would it not work the same?
Crystal Yentzen says
Hi Marianne. I wouldn't recommend replacing almond flour 1:1 for all-purpose flour. Almond flour requires more of a binding agent. However, you could try replacing it with a gluten-free flour mix. Let me know if you try it! Thanks so much.
Crystal