Vegan Lemon Brownies are fudgy and moist with a light and soft flavor. Made completely plant-based and gluten-free, these blondie-style bars are packed with bright lemon flavor!
Okay so I'm calling these lemon brownies. But there isn't any chocolate. They are actually closer to blondies. Aka bars that are like brownies but with no chocolate.
Basically, these bars are like brownies. Square bars baked in a pan. But there's no chocolate. So more like blondies. But also there's lots of lemon!
Brownies, blondies, bars, whatever you call them. They're soft and fudgy with lots of bright lemon flavor.
Step 1. Preheat the oven to 350°F. Line a brownie pan with parchment paper.
Step 2. Make the flax egg by combining the ground flax and water. Let it sit for a few minutes.
Step 3. Add the chickpeas, oat flour, nut butter, maple syrup, lemon juice, lemon zest, flax egg, vanilla extract, baking powder, and salt to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.
Step 4. Spread into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center of the pan comes out clean and the blondies feel firm to the touch. Let cool at least 10 minutes before slicing. Cut into 9-16 bars. Enjoy!
I used an 8x8 pan for thick blondies. But a 9x9 pan or even a regular cake pan works too.
Nope! That's the genius of these lemon blondies. They get a rich, fudgy texture from the chickpeas.
And chickpeas are neutral enough in flavor that any bean taste is masked by the other ingredients.
This recipe uses oat flour. Oats are naturally gluten-free and are therefore a great option for those avoiding gluten.
If you are allergic to gluten, make sure to buy certified gluten-free oat flour to avoid any trace amounts of gluten that can be added to oats during processing.
I definitely recommend investing in a lemon zester. Lemon and lime zest add so much flavor to citrus recipes.
But, if you're in a pinch, you can cut off the lemon peel and throw it in the food processor whole. Blend per the instructions, and then check to make sure the peel is completely blended.
These bars are ready when a toothpick inserted into the center of the pan comes out clean or with just a bit of batter.
A clean toothpick means the blondies will be more cake-like, while a bit of batter means they will be on the fudgy side.
Since these lemon brownies are healthy and WFPB they won't last as long as regular sugar + oil blondies.
Store them in an airtight container at room temperature for 3-5 days. Or in the fridge for 5-7 days.
God, thank you for this food. Thank you for the family and friends we get to share it with. Let us use this food to bring us together. Amen.
Love blondies? Try these vegan blondie recipes next:
Or if chocolate is more your thing, check out my plant-based brownie recipes:
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
**This post contains affiliate links When you purchase from these links, I earn a small commission at no extra cost to you. For more information see my disclosure here.
Vegan Lemon Brownies are fudgy and moist with a light and soft flavor. Made completely plant-based and gluten-free, these blondie-style bars are packed with bright lemon flavor!
Leave a comment