BlondiesV the Rainbear

The classic flavor of a blondie is butterscotch and that comes from the combination of butter (vegan butter in this case of course), molasses from the brown sugar, vanilla and salt.

The main difference between a blondie and a brownie is that a brownie is packed with chocolate and a blondie is not. It’s the blonde version of a brownie, basically.


🍰 1 cup Vegan Butter (225g) Measured, then Melted
🍰 1 ¾ cups Light Brown Sugar (350g)
🍰 ½ cup Cashew Butter (125g)
🍰 1 ½ teaspoons Vanilla Extract
🍰 2 ¼ cups All Purpose Flour (281g)
🍰 1 teaspoon Baking Powder
🍰 2 teaspoons Cornstarch
🍰 1 teaspoon Salt
🍰 1 ½ cups Raw Macadamia Nuts (195g) Chopped


🍰 1. Preheat the oven to 350°F (180°C) and spray a 9x9 square dish with non-stick spray and line it with parchment paper so that there is overhang on each side.

🍰 2. Melt the vegan butter and add it to a mixing bowl along with the light brown sugar and whisk them together.

🍰 3. Add the cashew butter and vanilla extract and whisk in until well mixed.

🍰 4. Sift the all purpose flour into a separate mixing bowl and add baking powder, cornstarch and salt and mix together.

🍰 5. Gradually stir the flour mix into the butter and cashew mixture until completely combined.

🍰 6. Add the chopped macadamia nuts and stir in.

🍰 7. Transfer the batter to your prepared 9x9 square baking pan and smooth down with the back of a spoon.

🍰 8. Bake for 20-35 minutes (see notes)* until the top is dry and the edges turn golden brown.

🍰 9. Leave it in the pan to cool for around 30 minutes. The top should be firm to the touch before you remove the blondies from the pan using the parchment paper overhang.

🍰 10. Cut into squares and serve.


🍰 Vegan butter - is essential to a good blondie because you want it to have that buttery flavor which combines with the brown sugar, salt and vanilla to create a butterscotch flavor. You can use any vegan butter option, tub style or stick style.

🍰 Light brown sugar - you can use light or dark brown sugar or a mix of the two. Dark brown sugar will result in a blondie that is darker in color.

🍰 Cornstarch - helps to keep these blondies soft.

🍰 Macadamia nuts - are entirely optional. You can leave them out, or switch them for a different nut or use vegan white chocolate chips.

🍰 Baking time - we baked ours for a relatively short 20 minutes. However, ovens can vary a lot and we're seeing a lot of variation in reported baking times. The blondies should be golden on top and a toothpick inserted into the center of the blondies should come out with moist crumbs and NOT wet batter. If you're seeing wet batter in the middle then it needs to bake for a longer time.

🍰 Storing: Leftover blondies will keep very well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge and then let them come to room temperature before serving.


Thank you, Kay! I will cherish him 🥰