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
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
- 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.
