If you’re searching for a chewy, rich, and utterly satisfying treat that’s both plant-based and indulgent, this Vegan Peanut Butter Blondies Recipe is your new best friend. Packed with the creamy warmth of peanut butter, a generous hit of gooey vegan chocolate chips, and a subtle hint of sea salt that makes every bite pop, these blondies are simple to whip up yet incredibly decadent. Whether you’re a dedicated vegan or just craving something sweet and wholesome, this recipe promises a delightful balance of flavor and texture that’s sure to become a staple in your baking repertoire.
Ingredients You’ll Need
These straightforward, pantry-friendly ingredients come together effortlessly to create a breathtakingly delicious batch of blondies. Each component plays a key role, from bringing moisture and richness to providing the perfect rise and chew.
- 160 g plain flour: Forms the base and provides structure for your blondies.
- 1 teaspoon baking soda: Helps your blondies rise and stay light.
- ½ teaspoon baking powder: Adds a gentle lift for a tender crumb.
- 1 teaspoon sea salt (plus extra for garnish): Enhances the sweet flavors and balances the peanut butter’s richness.
- 200 g unrefined cane sugar (or brown sugar): Sweetens naturally with a hint of caramel depth.
- 160 g smooth peanut butter (runny) (or homemade peanut butter): The star ingredient — creamy, nutty, and utterly luscious.
- 50 g coconut oil (solid): Adds moisture and a delicate tropical note for richness without dairy.
- 2 teaspoons vanilla extract: Deepens flavor with a warm, sweet aroma.
- 80 ml aquafaba: A magical vegan egg substitute made from chickpea brine that helps bind and tenderize.
- 100 ml non-dairy milk: Keeps the batter smooth and moist without adding dairy.
- 175 g vegan chocolate chips: Melty pockets of indulgence that pair perfectly with peanut butter.
How to Make Vegan Peanut Butter Blondies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 175°C (347°F). In a medium bowl, whisk together the plain flour, baking soda, baking powder, and sea salt until well combined. This is the foundation that brings lightness and just the right texture to your blondies. Next, line a 10.5″x8″ rectangular baking pan with parchment paper to ensure an easy release later on.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, add the sugar, creamy peanut butter, solid coconut oil, and vanilla extract. Whisk the mixture for about two minutes until everything is fully combined. If you’re whisking by hand, don’t worry when the batter initially clumps up — it will loosen with continued whisking and become wonderfully smooth and creamy.
Step 3: Add Aquafaba and Non-Dairy Milk
Pour in the aquafaba next, whisking for another minute to incorporate air and lightness. Then add your non-dairy milk, stirring just until everything comes together. These ingredients not only bind but keep your blondies moist and tender without any animal products.
Step 4: Mix in Dry Ingredients and Chocolate Chips
Gently fold the dry ingredients into your wet mixture, taking care not to over-mix — you want to keep that perfect balance of tenderness without toughness. Reserve 25 g of your vegan chocolate chips for topping and fold the rest (150 g) into the batter, spreading little bursts of chocolate through every bite.
Step 5: Bake and Cool Your Blondies
Spread the batter evenly into your lined pan and smooth the surface with a spatula. Sprinkle the remaining chocolate chips on top for a beautiful, melty finish. Bake for about 20 minutes if you prefer fudgy blondies, or an extra 2-4 minutes for a cakey texture. Once baked, allow them to cool in the pan at room temperature for 30 minutes to an hour, then chill in the fridge for at least 2 hours. This chilling step helps them set perfectly for slicing.
Step 6: Slice and Salt
Carefully lift the blondies out of the pan using the parchment paper edges and place on a cutting board. Use a sharp knife to cut into 12 generous portions. Don’t forget to finish with a generous sprinkle of flaky sea salt on top — this simple touch elevates the sweetness and deepens the flavor in the most delicious way.
How to Serve Vegan Peanut Butter Blondies Recipe
Garnishes
Sprinkling flaky sea salt on top right before serving is a classic and irresistible choice. You can also add a drizzle of melted vegan chocolate or swirl in a bit more peanut butter for extra flair and richness. Toasted chopped peanuts make a fantastic crunchy garnish if you want to add textural contrast.
Side Dishes
These blondies pair wonderfully with chilled coconut yogurt or a scoop of your favorite vegan vanilla ice cream for a dreamy dessert combo. Fresh berries or a simple fruit salad on the side offer a bright, refreshing balance to the peanut butter’s richness.
Creative Ways to Present
For a festive touch, serve blondie bites stacked on a platter dusted with cocoa powder or cinnamon. You can also transform them into decadent dessert bars by sandwiching with vegan caramel or chocolate spread. For parties, cut the blondies into small squares and serve with skewered fresh fruit for easy, elegant treats.
Make Ahead and Storage
Storing Leftovers
Keep your leftover blondies in an airtight container on your kitchen counter for up to 3 days to enjoy them fresh and soft. If you want a fudgier texture, refrigerate them for up to a week — the chill really intensifies their creamy density.
Freezing
These blondies freeze beautifully! Store them in an airtight container or freezer bag for up to 3 months. When you’re ready, simply move them to the fridge overnight to thaw gently for perfect texture retention.
Reheating
If you prefer your blondies warm, pop a portion into the microwave for 15 to 20 seconds, or reheat in a low oven for 5 to 7 minutes. Warmed blondies come alive with melty chocolate and extra indulgence, ideal for cozy moments.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond butter or cashew butter can work well, though peanut butter’s unique flavor and creaminess really make these blondies shine. Just choose a smooth, runny variety to keep the texture right.
What is aquafaba and why is it used?
Aquafaba is the liquid from canned chickpeas, and it works as a fantastic vegan egg substitute. It helps bind the blondie batter and adds moisture, giving these blondies a perfect chewy texture without eggs.
Do I have to refrigerate the blondies before slicing?
While you technically can slice them warm, chilling for at least two hours is highly recommended. It sets the blondies so they hold together nicely and slice cleanly without crumbling.
Can I make these gluten-free?
Yes! Swap the plain flour for a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Texture may vary slightly, but the flavor will still be spectacular.
How do I get fudgier blondies?
Bake for the shorter time indicated—around 20 minutes—and chill thoroughly before cutting. This preserves moistness and a rich, dense consistency that’s like a dream in every bite.
Final Thoughts
Now that you’ve got this wonderful Vegan Peanut Butter Blondies Recipe in your baking arsenal, you’re all set to impress friends, family, or simply treat yourself to something truly special. The blend of peanut butter and chocolate in a soft yet chewy blondie is an irresistible combination you won’t soon forget. So gather your ingredients, get your oven ready, and enjoy every delicious moment of making and sharing these delightful treats!
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Vegan Peanut Butter Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Total Time: 2 hours 34 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
These Vegan Blondies with Peanut Butter are a deliciously fudgy and moist treat, combining rich peanut butter, melting vegan chocolate chips, and a touch of sea salt for the perfect balance of sweet and salty. Made without eggs or dairy, they use aquafaba as an egg substitute and coconut oil for healthy fats, making them a perfect vegan dessert to enjoy any time.
Ingredients
Dry Ingredients
- 160 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt (plus extra for garnish)
Wet Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Reserve 25 g of vegan chocolate chips for topping and fold the remaining 150 g gently into the batter.
- 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.
- 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.
- 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.
- 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.
- 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
- Aquafaba is the liquid from cooked chickpeas and acts as an egg replacer, providing binding and moisture.
- Use runny or homemade smooth peanut butter for optimal texture in the batter.
- To vary sweetness, you can use unrefined cane sugar or brown sugar according to preference.
- Be careful not to over-mix the batter to avoid tough blondies.
- Adjust baking time slightly based on your oven’s heat to achieve your preferred fudgy or cakey texture.
- Flaky sea salt on top is optional but enhances the flavor by balancing sweetness.
- Chilling the blondies before slicing helps them hold their shape and improves texture.
- If freezing, wrap tightly to prevent freezer burn and preserve freshness.
