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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.

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 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

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