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Vegan Blondies with Maple Buttercream

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5 from 2 reviews

  • Author: Liv B
  • Total Time: 2 hours (including cooling time)
  • Yield: 16 blondies


Rich, fudgy and chewy butterscotch blondies with a maple buttercream. Fully vegan!



  • 1/2 cup melted vegan butter
  • 3 tbsp aquafaba (liquid from can of chickpeas)
  • 1 cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Maple Buttercream:

  • 1/2 cup vegan butter, room temperature or softened
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 3 cups icing sugar/powdered sugar/confectioners sugar


  1. Preheat oven to 375 F. Line an 8 x 8 inch square baking pan with parchment paper.
  2. Make the blondies: In a large mixing bowl, combine melted butter, aquafaba, brown sugar and vanilla and beat until fully combined, about 2 minutes. I used my stand mixer for this.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt until combined. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix – it will be thick! Just mix until no dry ingredients remain).
  4. Smooth into the prepared baking pan. Bake for 23-25 minutes, until starting to crack on top and turning golden on the edges.
  5. Remove from oven and let cool completely before adding frosting.
  6. Make the frosting: In a mixing bowl, add the softened vegan butter, maple syrup and vanilla and cream together until combined. Add 1 cup of powdered sugar at a time, beating until fully combined. Once all the powdered sugar is added it will be very thick. Set aside until ready to use.
  7. Spread the icing over the blondies in an even layer. Cut into 16 pieces (4 rows by 4) and serve! Store in a sealed container at room temperature for up to 4 days or in the fridge up to 1 week.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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