Brownies and Bars

Here you will find vegan and vegetarian recipes for delicious brownies, blondies, flapjacks, granola bars and more.

Vegan Banana Blondies

June 10, 2020 by hannahhossack Leave a Comment

Vegan banana blondies – these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

I seem to have had a constant supply of brown bananas recently. Once they have got even the slightest hint of a brown spot I don’t like to eat them as they are, but I do love banana baked goods!

As amazing as banana bread is, it is nice to have other options to use up those bananas that are past their best. (See below, just above the recipe card for more ideas for using up brown bananas).

These vegan banana blondies are rich and flavourful, with a fudgy, chewy texture; as the best blondies should be. I added chopped nuts and dark chocolate chips which work wonderfully with the sweet banana flavour.

They make a delicious, easy to grab snack, or they are amazing warmed through for a couple of seconds in the microwave and served with ice cream.

Here’s What You’ll Need:

Vegan block butter/margarine: Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.

I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. I haven’t tested these vegan banana blondies with coconut oil.

Light brown soft sugar: Brown sugar is essential in blondies for that lovely caramel flavour and colour; don’t swap it for more white sugar, they won’t be as good.

Caster or granulated sugar: I like these blondies best with a blend of brown and white sugars. I like golden caster sugar but white is fine too. You can also swap it for more brown sugar.

Banana: To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine). The amount used equates to about one large banana and the more ripe and brown it is the better!

Vanilla extract: Essential in blondies I think. Be sure to use extract rather than essence for the best flavour. Or vanilla bean paste would be even better!

Plain flour: Just regular plain/all-purpose flour is best, though cake flour should also work.

Cornflour (cornstarch): A bit of cornflour helps to bind in place of egg and gives the blondies a nice texture. You can swap it for more plain flour if you don’t have any but if you’ve got it then definitely use it.

Baking powder: Blondies (like brownies) often don’t contain a raising agent, but the eggs do usually give a bit of lift. Seeing as we aren’t using those, a bit of baking powder does the trick instead.

Salt: always a necessity in baked goods I feel.

Chopped nuts: I use pecans but walnuts, hazelnuts or almonds would all be good. Or omit them if you prefer.

Chocolate chips: I actually use chopped dark chocolate but either is good; or you can use vegan white chocolate for a more classic blondie flavour. Or just omit the chocolate altogether.

How To Make Vegan Banana Blondies:

(For ingredients and full instructions see the recipe card below)

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.

Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.

Stir in the mashed banana and vanilla extract.

Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter as that can make the blondies tough.

Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.

Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.

Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.

Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.

To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).

You can omit the chocolate chips and nuts for plain banana blondies.

Don’t be tempted to reduce the sugar as that will affect the texture.

The brown sugar is essential for the right flavour and texture.

It is important not to over-bake blondies. They are ready when a skewer inserted into the centre comes out with moist crumbs, but no wet batter on it.

To get neat squares you need to let the blondies cool completely before slicing them.

How To Store Vegan Banana Blondies:

These vegan banana blondies will keep in an airtight container at room temperature for about 4 days.

They can also be frozen – either in a freezerproof container or a ziplock bag. Store for up to three months and allow to defrost at room temperature.

More Vegan Banana Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan Banana Blondies

Vegan banana blondies - these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

Course Dessert, Snack

Cuisine American

Keyword blondies

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 people

Author Domestic Gothess

Ingredients

160 g (⅔ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block)
200 g (1 cup + 1 Tbsp) light brown soft sugar
100 g (½ cup) caster or granulated sugar
130 g (½ cup + 2 tsp) mashed very ripe banana (about 1 large)
2 tsp vanilla extract
250 g (2 cups) plain (all-purpose) flour
10 g (1 Tbsp) cornflour (cornstarch)
1 tsp baking powder
½ tsp salt
80 g (2 ¾ oz) chocolate chips or chopped dark chocolate (optional)
80 g (2 ¾ oz) chopped nuts (I used pecans) (optional)

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
Stir in the mashed banana and vanilla extract.
Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter.
Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.
To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
You can omit the chocolate chips and nuts for plain banana blondies.
Don’t be tempted to reduce the sugar as that will affect the texture.
The brown sugar is essential for the right flavour and texture.

Small Batch Vegan Brownies

April 11, 2020 by hannahhossack 6 Comments

Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!

This small batch vegan brownies recipe is ideal for satisfying those brownie cravings if you don’t have many mouths to feed. It makes just four full sized brownies, or eight mini brownie bites.

With this option there is no need to A: miss out on brownies or B: eat an entire full sized batch by yourself!

After sharing my vegan chocolate chip cookies for one recipe recently I thought that some more small batch recipes would be a good idea.

Most baking recipes are geared towards celebrations meaning that they make enough to feed a crowd; but sometimes you want to bake when there is no large gathering to share with (hello spring 2020!) so small batch recipes are perfect for those occasions.

The recipe is based on my chewy vegan brownies recipe which I think are the ultimate vegan brownies. They are dense, chewy, fudgy and intensely chocolatey; brownie lovers heaven!

This smaller sized brownies for two batch are just as satisfying as my original recipe and they are so easy to make too! And just look at that super shiny, crisp crust!

A 10 x 20cm / 4 x 8 inch loaf tin (mine measures 9 x 19cm on the base) is the perfect size for baking a small batch in and is something that a lot of people will have in their kitchen (see tips below for other suitable vessels!).

How To Make Small Batch Vegan Brownies:

(For ingredients and full instructions see the recipe card below)

Start by sifting together the dry ingredients – plain flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.

Place the sugar, non-dairy yogurt and milk in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not quite at boiling point.

It is fully dissolving the sugar that gives the brownies that shiny crust so make sure there are no granules left.

Remove from the heat and add the chopped chocolate, cocoa butter (or coconut oil) and vanilla extract.

Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 10×20 cm / in loaf tin that you have greased and lined with baking parchment.

Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-25 minutes (mine took 22) until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter.

If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.

When they get to about 18 minutes, start checking for doneness every couple of minutes as they can go from just cooked to overdone very quickly.

Leave the brownies to cool in the tin before slicing. They will be difficult to slice neatly when warm but if you are able to wait until they are cold you will be able to get neat squares.

Top Brownie Making Tips:

It is the sugar that creates the shiny, crisp crust so don’t reduce it!

If you don’t have a loaf tin the right size then a small baking dish about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.

I think that cacao/cocoa butter gives these brownies the best flavour and texture. While it is easily available online and from Holland and Barret I totally get that it isn’t an ingredient that most people will have in their cupboards, so I also tested these brownies with coconut oil which worked really well.

A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.

I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.

You can’t omit the chocolate. Or the cocoa powder. Both are necessary for the flavour and texture.

If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.

Use a metal rather than a glass pan (if possible). Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.

Let the brownies cool completely before slicing them, that way you will be able to get neat squares.

If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

Conversely, if you like your brownies more firm, dense and chewy, pop them in the fridge for an hour or so before serving.

Can I Freeze Them?:

Yes, these small batch vegan brownies freeze well in an airtight container for three months.

More Small Batch Vegan Recipes:

Vegan chocolate chip cookies for one (or two)

Vegan chocolate cupcakes for two

Vegan chocolate chip raspberry skillet cookie for two

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 2 votes