If you are craving a dessert that combines rich, creamy peanut butter with the sweet comfort of blondies, look no further than this Vegan Peanut Butter Blondies Recipe. These blondies have a perfectly fudgy texture, a beautiful golden color, and just the right touch of salty sea salt on top that makes every bite irresistible. Baking with simple, wholesome ingredients, this recipe is a heartwarming treat that anyone can whip up quickly and enjoy guilt-free. Whether you’re vegan or just someone who loves delicious, easy desserts, these blondies will soon become your go-to favorite.
Ingredients You’ll Need
Each ingredient in this Vegan Peanut Butter Blondies Recipe plays a crucial role and is easy to find. From the nutty richness of peanut butter to the velvety texture coconut oil brings, these components come together to create that perfect balance of flavor and texture.
- 160 g plain flour: The base that gives structure and tenderness to your blondies.
- 1 teaspoon baking soda: Helps the blondies rise just enough without becoming cakey.
- ½ teaspoon baking powder: Adds a bit of lightness and lift.
- 1 teaspoon sea salt (plus extra for garnish): Enhances sweetness and balances the flavors beautifully.
- 200 g unrefined cane sugar (or brown sugar): Provides natural sweetness with a touch of molasses flavor.
- 160 g smooth peanut butter (runny or homemade): It’s the star ingredient that gives a rich, nutty depth.
- 50 g coconut oil (solid): Adds moisture and a lovely smooth texture.
- 2 teaspoons vanilla extract: Brings warmth and enhances the overall flavor profile.
- 80 ml aquafaba: A vegan egg substitute made from chickpea water, which binds the ingredients perfectly.
- 100 ml non-dairy milk: Keeps the batter silky and moist without dairy.
- 175 g vegan chocolate chips: For luscious pockets of chocolate that melt in your mouth.
How to Make Vegan Peanut Butter Blondies Recipe
Step 1: Prep Your Dry Ingredients and Pan
Start by preheating your oven to 175°C (347°F) and whisk together the plain flour, baking soda, baking powder, and salt in a medium bowl. This ensures the raising agents are evenly distributed for a perfect rise. Line a rectangular cake pan (about 10.5″x8″) with parchment paper so your blondies won’t stick, making cleanup a breeze.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the sugar, peanut butter, coconut oil, and vanilla extract until smooth and creamy. If you use an electric mixer, this takes about two minutes, but a regular whisk works too (just be patient!). Initially, the mixture may clump up but keep whisking and it will loosen beautifully.
Step 3: Add Aquafaba and Non-Dairy Milk
Next, whisk in the aquafaba for about a minute, followed by the non-dairy milk. This combination helps keep the blondies moist and vegan-friendly by replacing eggs and dairy smoothly.
Step 4: Mix in the Dry Ingredients
Gently fold the dry flour mixture into the wet mixture until just combined. Avoid over-mixing to keep the texture fudgy rather than dense and tough.
Step 5: Fold in Chocolate Chips
Reserve 25g of the chocolate chips to sprinkle on top later. Fold the remaining 150g of chocolate chips gently into the batter for bursts of melty chocolate throughout.
Step 6: Transfer and Smooth Batter
Pour the batter into the lined pan and use a spatula to smooth out the top evenly. This helps the blondies bake uniformly and look picture-perfect!
Step 7: Bake and Cool
Bake for 20 minutes for fudgy blondies with a lightly golden top, or add 2–4 extra minutes if you prefer a cakier texture. After baking, let the blondies cool in the pan for 30 minutes to an hour, then refrigerate them for at least 2 hours to set properly before slicing.
Step 8: Garnish with Sea Salt
Once ready to serve, sprinkle them generously with flaky sea salt. This sweet and salty combo takes these vegan peanut butter blondies to another level of deliciousness.
How to Serve Vegan Peanut Butter Blondies Recipe
Garnishes
Sprinkling flaky sea salt on top just before serving adds that perfect burst of flavor contrast, making each bite exciting and well-balanced. You can also add some chopped peanuts for extra crunch or a drizzle of melted vegan chocolate for a more decadent treat.
Side Dishes
These blondies pair wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For a cozy snack, enjoy them alongside a cup of freshly brewed coffee or nutty chai tea, enhancing their peanut butter goodness.
Creative Ways to Present
Cut these blondies into bite-sized squares for party platters, or layer them in a dessert jar with vegan yogurt and berries for a stunning parfait. You can also sandwich them with homemade vegan peanut butter frosting for an indulgent twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover blondies in an airtight container on the kitchen counter for up to 3 days, though storing them in the fridge extends their life to about a week. Chilled blondies develop an even fudgier texture that many people adore.
Freezing
If you want to prepare in advance, these Vegan Peanut Butter Blondies Recipe bars freeze exceptionally well. Freeze them in airtight containers for up to 3 months. When you’re ready, thaw in the fridge overnight for mess-free defrosting.
Reheating
For a warm, freshly-baked taste, pop a blondie in the microwave for 10-15 seconds or briefly bake at low heat to revive that soft, gooey center. Enjoying them slightly warm enhances the peanut butter and chocolate flavors beautifully.
FAQs
Can I substitute peanut butter with another nut butter?
Absolutely! Almond butter or cashew butter can be used in this Vegan Peanut Butter Blondies Recipe for a different flavor profile. Just make sure they are smooth and runny to maintain the right batter consistency.
What is aquafaba and why is it used here?
Aquafaba is the liquid from canned chickpeas and acts as a fantastic egg replacer in vegan baking. It helps bind the ingredients and gives structure without changing the flavor, perfect for these blondies.
How can I make these blondies gluten-free?
Use a gluten-free all-purpose flour blend instead of plain flour. Just be mindful that the texture might vary slightly, but the delicious peanut butter flavor will shine through.
Can I add nuts or other mix-ins?
Yes! Chopped roasted peanuts, walnuts, or even dried fruit can add interesting texture and flavor to your blondies. Just fold them in with the chocolate chips in Step 5 for a perfectly customized treat.
How do I know when the blondies are done baking?
The blondies should be lightly golden on top and set around the edges but still soft in the center. A toothpick inserted near the middle may come out with moist crumbs, which is exactly what you want for that fudgy texture.
Final Thoughts
This Vegan Peanut Butter Blondies Recipe is a shining example of how simple ingredients and easy steps come together to create pure dessert joy. Whether you’re baking for friends, family, or yourself, these blondies offer a rich, melt-in-your-mouth experience that’s sweet, salty, and undeniably addictive. Give them a try, and I promise they’ll become your new favorite treat to make again and again!
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Vegan Peanut Butter Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes active plus 2 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
Deliciously fudgy vegan blondies made with peanut butter, coconut oil, and aquafaba to create a moist, rich treat that’s both dairy-free and egg-free. Perfectly balanced with vegan chocolate chips and a sprinkle of flaky sea salt for a sweet and salty flavor combination.
Ingredients
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
- Preheat and prepare dry ingredients: 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 base: In a separate large mixing bowl, combine the sugar, peanut butter, coconut oil, and vanilla extract. Whisk vigorously for about 2 minutes using an electric mixer or regular whisk until the mixture is smooth and combined. Initially, the mixture will clump but will loosen as you continue whisking.
- Add aquafaba and non-dairy milk: Add the aquafaba to the wet mixture and whisk for another minute. Then pour in the non-dairy milk and whisk again until just combined.
- Combine wet and dry ingredients: Add the dry flour mixture to the peanut butter mixture and gently whisk until just combined. Avoid over-mixing to maintain a tender texture.
- Fold in chocolate chips: Reserve 25g of the vegan chocolate chips for topping. Fold the remaining 150g gently into the batter.
- Transfer and top batter: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips on top evenly.
- Bake: Bake in the preheated oven for 20 minutes to achieve a fudgy blondie with lightly golden top. For a cakier texture, bake an additional 2-4 minutes. Remove from oven and let cool in the pan at room temperature for 30 minutes to 1 hour.
- Chill and slice: Chill the blondies in the refrigerator for 2 hours before slicing into 12 portions using a sharp knife. This helps set the texture and makes slicing cleaner.
- Serve with sea salt: Just before serving, sprinkle generously with flaky sea salt for a delightful sweet and salty contrast.
- Storage: Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week, which enhances the fudgy texture. For longer storage, freeze for up to 3 months in an airtight container and defrost overnight in the fridge before serving.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg substitute in this recipe.
- You can use homemade peanut butter or store-bought smooth peanut butter, preferably runny for better mixing.
- For cakier blondies, extend the baking time by 2-4 minutes.
- Use vegan chocolate chips to keep the recipe fully vegan.
- Flaky sea salt on top enhances the flavor with a sweet and salty balance.
- Store properly to maintain freshness and texture, freezing for longer preservation.
