- Prep-time: / Ready In:
- Makes sixteen 2-inch squares
- Serving size: 1 blondie
- Print/save recipe
While it’s true that blondies are a paler version of their cocoa-rich brownie counterparts, they certainly don’t shy away from satisfying a sweet tooth. These fruit-forward treats will tantalize your taste buds with strawberries-and-cream flavors that are both light and luxurious. The cakey, chewy base is enhanced with subtle notes of cinnamon and sprinkled with walnuts to deliver a delicious crunch with every bite (but feel free to omit the walnuts). Sliced strawberries get extra sweet and jammy in the oven as they bake, ensuring that you’ll be licking your fingers to get every last crumb of this irresistible dessert. If you’re feeling decadent, serve these vegan blondies with aquafaba whipped cream or vanilla nice cream!
Tip: To make these gluten-free, substitute a 50/50 mixture of certified gluten-free oat flour and sorghum flour, and reduce plant milk to 1 cup.
For more healthy brownie recipes, check out these tasty ideas:
- Vegan Black Forest Brownies with Cherries
- Raspberry Truffle Brownies
- Mexican Chocolate Brownies
- Outrageously Healthy Brownies
Ingredients
- 1¼ cups unsweetened, unflavored plant-based milk
- 1 tablespoon flaxseed meal
- 1 tablespoon apple cider vinegar
- 1½ cups whole wheat flour
- ½ cup pure cane sugar
- 1½ teaspoons ground cinnamon
- 1¼ teaspoons regular or sodium-free baking powder
- ¼ teaspoon sea salt
- 1½ cups halved fresh strawberries
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving some overhang.
- In a small bowl whisk together milk, flaxseed meal, and vinegar. In a medium bowl stir together the next five ingredients (through salt). Pour milk mixture into flour mixture, gently stirring to form a batter. Pour batter into the prepared pan. Use a spatula or the back of a spoon to smooth the top, if necessary.
- Gently arrange halved strawberries, cut sides down, over the batter. Sprinkle walnuts between strawberries.
- Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Use parchment paper to remove blondies from pan; transfer to a cutting board. Cut into 16 squares.
Per serving (1 blondie): 86 calories, 17 g carbohydrates, 2 g protein, 1.8 g total fat, 0.2 g saturated fat, 0 g cholesterol, 73 mg sodium, 1.9 g fiber, 7.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 5 votes)Are there any alternatives to flaxseed meal?
Darshana says one option might be to try switching it out with arrowroot powder, of the same amount. She suggests starting with 1/2 tablespoon of arrowroot to be on the safer side, and notes that she hasn't tested this but that this is where she'd go with it. Let us know if you decide to try it!
We made these for our niece who has egg and dairy allergies and she absolutely loves them. We actually all did and are making them again this weekend.
Very tasty! I’m not very experienced at making deserts but this was very easy and turned out delicious!
Looked beautiful and easy recipe…the final product, however, was rubbery and bland. Awful texture. Something’s not right with this recipe and it’s not because it’s vegan…I’ve made plenty of vegan baked goods that are delicious. Big thumbs down and unfortunately I wasted all of my organic strawberries. I wanted to love it, but it’s not possible.
10/10. strawberries are so good & in season right now, so I figured I’d see what recipes on here would allow me to use them! I omitted the walnuts and doubled the recipe for a 9x13 dish instead, and they turned out great!