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
Scale
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.
