Vegan Blondies with Espresso Swirl
These chewy, golden bars prove that skipping eggs and dairy doesn't mean skipping any of the good stuff. A flaxseed gel stands in seamlessly for eggs, binding the batter into that dense, fudgy texture that makes a great blondie so satisfying. Melted vegan butter and a full cup of packed brown sugar bring deep caramel richness, while vegan chocolate chips add little pockets of melty chocolate in every bite. The real showstopper is the espresso swirl — instant espresso powder dissolved with hot water and a touch of brown sugar gets dropped across the top and dragged into dramatic S-curves before baking, giving each square a bold, coffee-kissed ribbon running through it. The whole pan bakes up golden at the edges with a just-set, slightly fudgy center that slices cleanly into 16 squares once cooled. These are the kind of bars you bring to a gathering and watch disappear before anyone thinks to ask what's in them.
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the blondies
- ½ cup vegan butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
For the espresso swirl
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tbsp light brown sugar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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