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Easy Vegan Blondie

Easy, fudgy, beginner-friendly vegan blondie with white chocolate and hazelnuts.
Course Dessert
Cuisine American, Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 277kcal


  • Measuring cups or scales
  • Baking tin (8x6 in, 21x16cm)


  • 1,5 tbsp ground flaxseed
  • 3 tbsp boiling hot water
  • 100 g light brown sugar
  • 50 g white sugar
  • 145 g plain white flour
  • A pinch of salt
  • 2 tsp cornstarch
  • 100 g dairy-free butter
  • 1,5 tsp vanilla extract
  • 70 g hazelnuts
  • 30 g vegan white chocolate
  • 20 g vegan white chocolate optional drizzle


  • Boil a kettle. In a small bowl, mix flaxseed with boiling hot water and set aside. This will create a flaxseed 'egg'.
  • In a separate bowl mix together both sugars, flour, salt and cornstarch.
  • Melt butter (either in a microwave or in a small pan - careful not to burn). Add vanilla extract and stir well.
  • Then add the flaxseed 'egg' to the butter mixture. Stir well.
  • Slowly pour your wet mixture over your dry ingredients. Mix until combined and no more flour specks can be seen.
  • Chop up the hazelnuts. Roast hazelnuts in a small non-stick pan until golden around the edges (2-3 minutes). Do not use any oil. 
  • Chop up white chocolate.
  • Add hazelnuts and white chocolate to your batter. Gently fold them in, making sure not to overmix the batter.
  • Pour the mixture into a lined baking tray.
  • Bake at 180°C/356°F for 25-20 minutes (fan oven setting*).
  • Melt white chocolate (in a microwave or over a water bath) and drizzle over the blondie in quick diagonal motions.
  • Allow to cool before slicing.


  • *Not using a fan oven setting? Bake at 200°C/392°F.
  • Set the flaxseed egg aside for long enough. You will want it to get an almost jelly-like consistency.
  • Be careful not to overmix your batter.
  • Don't have baking paper? Use dairy-free butter to grease all the inner sides of your tin well before baking.
  • To check the blondies are baked, just gently shake the tin. If the batter stays in place or wobbles just in the middle, they’re done. If not, place back in the oven and try again in 5 mins.
  • To freeze: Place in a freezer-proof container and store in a freezer for up to 1 month.


Calories: 277kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 77mg | Potassium: 94mg | Fiber: 2g | Sugar: 18g | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg