White Chocolate Macadamia Nut Blondies (Vegan)

Jun 16, 2020 | Desserts, Recipes

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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!

white chocolate macadamia nut blondies (vegan)

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:

the ingredients for white chocolate macadamia nut blondies (vegan)
  • 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 1/3 of a cup), but if you can use the kind in the tub. Just be sure that you have 1/3 cup of melted butter, not solid.
  • Brown Sugar 
  • Cane Sugar- this one is vegan.
  • Water
  • Baking Powder
  • Vanilla Extract
  • Tapioca FlourTapioca 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:

brownie batter

To make white chocolate macadamia nut blondies (vegan), follow these instructions:

  1. Prep pan and oven. Preheat your oven to 350°F (177°C) and grease an 8×8 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.
  2. Make your faux egg. Mix the tapioca flour and water together. Set aside.
  3. Mix the dry Ingredients. In a large bowl whisk the baking powder together with the flour and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Cool. Allow to cool completely (about 2 hours). Remove the brownies by lifting the parchment out of the pan.
  8. Serve. Cut into 16 squares and enjoy.
  9. Happy Eating!
vegan blondies

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)
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White Chocolate Macadamia Nut Blondies (Vegan)

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!
Prep Time15 mins
Cook Time35 mins
cool2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: brownie, Easy
Servings: 16
Calories: 192kcal
Author: Crystal Yentzen

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/3 cup vegan butter (melted) melted Earth Balance see notes
  • 1/2 cup brown sugar packed
  • 2/3 cup organic white cane sugar this one is vegan
  • 1/2 cup water
  • 1 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 3 tbsp tapioca flour see here and see notes
  • 1/2 tsp salt
  • 1/3 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 8×8 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

  1. Butter- I used Earth Balance vegan buttery sticks (5 tbsp equals 1/3 cup). If you are using the kind from the tub, make sure that you have 1/3 cup of melted butter. 
  2. 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. 
  3. 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. 
  4. 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.

Nutrition

Calories: 192kcal | Carbohydrates: 32g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 180IU | Calcium: 30mg | Iron: 1mg

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