Vegan Peanut Butter Blondies Recipe

Introduction

These vegan peanut butter blondies are rich, fudgy, and perfectly sweet with a delightful salty finish. Made without eggs or dairy, they are a crowd-pleasing treat that’s easy to prepare and full of comforting peanut butter flavor.

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″x8″ 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. Initially, the mixture may clump 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 fold the remaining 150 g gently 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: 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. Step 8: 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. 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 deliciously sweet and salty finish.

Tips & Variations

• Use runny peanut butter for easier mixing, or make your own by blending peanuts with a little oil.
• For extra texture, add chopped nuts like pecans or walnuts to the batter.
• If you prefer, swap the vegan chocolate chips for dairy-free white chocolate or butterscotch chips.
• Be careful not to over-bake; check early to maintain a moist and fudgy center.

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.

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 aquafaba is used as an egg replacement. Using regular eggs will change the texture and is not recommended for maintaining the vegan quality.

What is aquafaba and where can I find it?

Aquafaba is the liquid from cooked chickpeas or canned chickpeas. It works as a great egg substitute in vegan baking and is widely available at most grocery stores in canned chickpea products.

Vegan Peanut Butter Blondies Recipe

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★★★★★

5 from 61 reviews

Deliciously rich and fudgy Vegan Peanut Butter Blondies made with smooth peanut butter, vegan chocolate chips, and a hint of sea salt for a sweet and salty treat. These blondies are baked to perfection, then chilled to set, creating a chewy, moist texture that vegan dessert lovers will adore.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20-24 minutes
• Total Time: 2 hours 34 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 it 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 is preferred, but a handheld whisk works fine. The mixture may clump initially but will loosen as you continue whisking.
3. Add Aquafaba and Milk: Add aquafaba to the wet mixture and whisk for another minute. Then add the non-dairy milk and whisk until just combined, ensuring a smooth mixture without overmixing.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined to maintain a tender, fudgy texture.
5. Fold in Chocolate Chips: Set aside 25 g of the vegan chocolate chips for topping. Fold the remaining 150 g gently into the batter, ensuring even distribution without overmixing.
6. Prepare to Bake: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Sprinkle the reserved 25 g chocolate chips evenly across the top for garnish.
7. Bake: Bake for 20 minutes for a fudgy texture or add an extra 2-4 minutes for a cakey consistency. The blondies are done when the top is lightly golden but still soft.
8. Cool and Chill: Allow the blondies to 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 the texture for easy slicing.
9. Serve: Carefully remove the blondies from the pan using the parchment paper and slice into 12 equal portions with a sharp knife. Sprinkle generously with flaky sea salt before serving to enhance the flavor.
10. Storage: Store the 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.

Notes

• For a fudgier texture, be careful not to overbake or overmix the batter.
• Use aquafaba as an effective vegan egg substitute to maintain moisture and binding.
• Coconut oil should be solid, not melted, to create the right texture in the blondies.
• Chilling the blondies before slicing helps them hold their shape and enhances flavor.
• Flaky sea salt on top adds a delightful contrast to the sweetness of the blondies.
• You can substitute non-dairy milk with any vegan milk such as almond, oat, or soy milk.

Keywords: vegan peanut butter blondies, vegan blondies, peanut butter dessert, dairy-free blondies, vegan baking, plant-based dessert