Vegan Peanut Butter Blondies Recipe

Introduction

These vegan peanut butter blondies are rich, fudgy, and perfect for satisfying your sweet tooth. Packed with smooth peanut butter and vegan chocolate chips, they offer a delightful balance of sweet and salty flavors. Baking them from scratch is easier than you think, and they make a great treat for any occasion.

Ingredients

• 160 g plain flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt (plus extra for garnish)
• 200 g unrefined cane sugar (or brown sugar)
• 160 g smooth peanut butter (runny) or homemade peanut butter
• 50 g coconut oil (solid)
• 2 teaspoons vanilla extract
• 80 ml aquafaba
• 100 ml non-dairy milk
• 175 g vegan chocolate chips

Instructions

1. Step 1: Preheat your oven to 175°C (347°F). In a medium bowl, whisk together the plain flour, baking soda, baking powder, and sea salt. Line a 10.5″ x 8″ rectangular baking pan with parchment paper and set aside.
2. Step 2: In a large mixing bowl, combine the sugar, smooth peanut butter, solid coconut oil, and vanilla extract. Whisk vigorously for 2 minutes until the mixture is well combined; an electric mixer works best, but a handheld whisk is fine too. The mixture may clump at first but will loosen with continued whisking.
3. Step 3: Add the aquafaba to the wet mixture and whisk for another minute. Then add the non-dairy milk and whisk until just combined, ensuring the mixture remains smooth.
4. Step 4: Gradually add the dry ingredients to the peanut butter mixture, whisking until just combined. Be careful not to over-mix to maintain a tender texture.
5. Step 5: Reserve 25 g of vegan chocolate chips for topping and gently fold the remaining 150 g into the batter.
6. Step 6: Pour the batter into the lined baking pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top.
7. Step 7: Bake for 20 minutes for a fudgy texture, or add 2-4 more minutes if you prefer a cakey consistency. Remove when the top is lightly golden.
8. Step 8: Let the blondies cool in the pan at room temperature for 30 minutes to an hour. Then chill in the refrigerator for at least 2 hours to set before slicing.
9. Step 9: Once chilled, carefully remove the blondies from the pan and slice into 12 equal portions with a sharp knife. Sprinkle generously with flaky sea salt before serving for a sweet and salty finish.

Tips & Variations

• Use natural creamy peanut butter without added sugars or oils for the best flavor and texture.
• Substitute aquafaba with 3 tablespoons of flaxseed “egg” for a different vegan binder.
• Swap coconut oil with vegan margarine if preferred, but keep it solid for mixing.
• Try adding chopped nuts like walnuts or pecans for extra crunch.
• For a gluten-free option, replace plain flour with a gluten-free flour blend.

Storage

Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week, where they will develop a fudgier texture. They can also be frozen for up to 3 months; thaw overnight in the fridge before serving for the best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of aquafaba?

This recipe is designed to be vegan, so it uses aquafaba as an egg substitute. If you’re not vegan, you can replace 80 ml of aquafaba with one large egg, but this may change the texture slightly.

How do I achieve a cakey versus fudgy texture?

Bake the blondies for about 20 minutes for a fudgy texture. For a cakier result, extend baking time by 2 to 4 minutes until the blondies are lightly golden on top.

Vegan Peanut Butter Blondies Recipe

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★★★★★

4.9 from 139 reviews

These Vegan Peanut Butter Blondies are rich, fudgy, and packed with creamy peanut butter and melty vegan chocolate chips. Perfectly sweetened with cane sugar and balanced with a sprinkle of flaky sea salt, these blondies offer a delightful sweet and salty flavor combo. They’re baked to perfection with a velvety texture, then chilled to set before slicing, making them an irresistible treat for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20-24 minutes
• Total Time: 2 hours 44 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 160 g plain flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt (plus extra for garnish)
• 200 g unrefined cane sugar (or brown sugar)

Wet Ingredients

• 160 g smooth peanut butter (runny) or homemade peanut butter
• 50 g coconut oil (solid)
• 2 teaspoons vanilla extract
• 80 ml aquafaba
• 100 ml non-dairy milk

Add-ins

• 175 g vegan chocolate chips

Instructions

1. Preheat and Prepare: Preheat your oven to 175°C (347°F). In a medium bowl, whisk together the plain flour, baking soda, baking powder, and sea salt. Line a 10.5″x8″ rectangular baking pan with parchment paper and set aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the sugar, smooth peanut butter, solid coconut oil, and vanilla extract. Whisk vigorously for 2 minutes until the mixture is well combined; an electric mixer works best, but a handheld whisk is fine too. Initially, the mixture may clump but will loosen with continued whisking.
3. Add Aquafaba and Milk: Add the aquafaba to the wet mixture and whisk for another minute. Then add the non-dairy milk and whisk until just combined, ensuring the mixture remains smooth.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the peanut butter mixture, whisking until just combined. Be careful not to over-mix to maintain a tender texture.
5. Fold in Chocolate Chips: Reserve 25 g of vegan chocolate chips for topping and fold the remaining 150 g gently into the batter.
6. Prepare to Bake: Pour the batter into the lined baking pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top.
7. Bake: For a fudgy texture, bake for 20 minutes, or add an additional 2-4 minutes for a cakey consistency. Remove from the oven when the top is lightly golden.
8. Cool and Chill: Let the blondies cool in the pan at room temperature for 30 minutes to an hour. Then chill them in the refrigerator for at least 2 hours to set before slicing.
9. Serve: Once chilled, carefully remove the blondies from the pan and slice into 12 equal portions with a sharp knife. Sprinkle generously with flaky sea salt before serving for a deliciously sweet and salty finish.
10. Storage: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week, where they will develop a fudgy texture. They can also be frozen for up to 3 months; thaw overnight in the fridge before serving.

Notes

• For the best texture, avoid over-mixing the batter once the dry ingredients are added.
• Chilling the blondies is essential for them to set and hold their shape when sliced.
• Use aquafaba as an egg replacement for a vegan binding agent.
• Flaky sea salt on top enhances the sweet and salty flavor balance.
• Store leftovers in an airtight container to maintain freshness and texture.

Keywords: vegan peanut butter blondies, vegan dessert, peanut butter blondies, vegan chocolate chip blondies, dairy-free dessert, egg-free blondies