I know many of you already love my vegan brownie recipe. Well, so do I. It took me years to develop to get it where it is today.
So, I knew it would make a great base for a vegan blondie recipe.
What are blondies?
Blondies are oozy caramel-y tray bake style cakes.
They are basically brownies’ little sister since they are made using the same style of cake mix, but as the name suggests, blondies are blonde, and brownies are brown.
What is the difference between Brownies & Blondies?
Brownies are made using cacao/cocoa powder and chocolate chips whilst blondies are lighter and more vanilla-based, often featuring white chocolate chips.
What do Blondies Taste Like?
Blondies, much like their brownie counterpart, are rich and deep in flavour. They have a subtle vanilla taste with a rich caramel depth.
The blondie recipe we have created here also has a salted note, aided by the amazing white miso.
Can you use miso in baking?
Never baked with miso before? Well, you should.
Miso adds a whole other level to your baking. I love the salty umami flavours that help to balance out the sweetness in baking.
Don’t knock it until you’ve tried it!
But don’t worry, if you aren’t a miso lover, just leave out the caramel and bake the rest like normal.
What can you serve with vegan blondies?
You can serve your vegan blondies with whatever you fancy as they have quite a neutral flavour. Try out a vegan ice cream or a vegan single cream on top of still warm vegan blondies. Yum.
I like to smother my vegan blondies in heated up Coconut Collaborative Custard. It is the perfect accompaniment to these vanilla-ry blondies.
How do you veganise blondies?
Vegan baking is now incredibly easy. There are so many effective vegan egg substitutes out there now, so whether you have a pre-bought vegan egg mix, or you’d rather experiment with making a chia egg, they will all work in this vegan blondie recipe.
The reason we pick aquafaba here is that we like how light and airy it makes the cake mix. However, it can be quite temperamental, as you’ll need to whisk the aquafaba until it forms stiff peaks. Then you’ll want to be very careful when adding in the sugar and folding in the rest of the mix, so you don’t lose all the air you just whisked into it.
The results are definitely worth it though!
If you’d prefer a safer and easier option, try out a chia or flaxseed egg.
Miso salted caramel blondie recipe
- 50 g White miso
- 90 g Brown sugar
- 60 g Full Fat Coconut Milk - the solid bit at the top of the can
- 1/2 tsp Salt
Blondie Wet Ingredients
- 1 tsp Vanilla bean paste
- 50 g Maple syrup
- 40 g Vegan butter
- 180 g Peanut butter
- 9 Tbsp Aquafaba
- 120 g Golden caster sugar
- 150 g Gluten-free self-raising flour - I use Doves
- 100 g Vegan white chocolate chips
- 50 g Macadamia nuts
- Mix all the caramel ingredients in a saucepan, except the salt, and place on a medium-high heat. Melt together gradually and then simmer for about 8 minutes until slightly thickened. Take off the heat and mix in the salt, it will continue to thicken as it cools.
- Beat together all the blondie melting ingredients, except the peanut butter. Place in a heatproof bowl above a saucepan of boiling water and slowly melt the ingredients together. Take off the heat, mix in the peanut butter and set aside to cool
- Sieve the flour into a large mixing bowl and set aside with the sieve for later
- Preheat oven to 160C fan/180C conventional
- Now start whisking the chickpea water using a mixer (or electric hand whisk) for about 10 minutes, until you start to see stiff peaks forming (as if you were making meringue). Test that the mix is semi-solid and won't fall on your head if you tip it upside down!
- Once stiff, start whisking in the sugar one spoonful at a time so that it slowly incorporates and maintains its firmness. It should end up looking shiny and stiff.
- Fold the beated peanut butter mix into the chickpea water foam using a large metal spoon. Make sure you don't beat any of the air out! What you should end up with is a mousse like substance.
- Re-sieve the flour into the mousse, add in the salt, and fold this in until it’s just about incorporated.
- Fold in the macadamia nuts and white choc chips
- Pour the mix into a greaseproof paper-lined tin and carefully push the mix so it fills the whole tin evenly
- Bake in the oven for 25 minutes. Check that there is a crisp layer on the top of the blondie and that it only wobbles slightly. If not, put it back in for another 5/10 minutes. You can put foil over the top to make sure it doesn't burn.
- Let it cool down/scoff it down as soon as it's cool enough to eat…maybe add vegan custard for extra yumminess!
About to make these (I have my mise en place ready) only to realize it does not say what size tin to use! 9×9? I’m hoping so…
Hi Holly, thank you for your question. I’ll be sure to update the recipe with the tin size. 9×9 will work perfectly, hope they came out well!