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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/vegan-peanut-butter-blondies-recipe/