If you’ve been on the lookout for a dessert that’s indulgently rich, delightfully chewy, and completely plant-based, then you’re going to fall head over heels for this Vegan Peanut Butter Blondies with Chocolate Chips Recipe. These blondies are the perfect blend of creamy peanut butter, gooey vegan chocolate chips, and a whisper of sea salt that creates a divine flavor explosion in every bite. Whether you’re vegan, simply peanut butter-obsessed, or just craving a new treat to wow your friends, this recipe delivers a moist, fudgy texture that’s ridiculously good and surprisingly easy to make. Get ready to enjoy some seriously luscious blondies that will quickly become a staple in your baking repertoire!
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential—each one plays its own starring role in giving these blondies their signature texture, taste, and color. From the rich peanut butter to the vegan chocolate chips, every element brings something special to the table.
- 160 g plain flour: Provides the structure and perfect crumb for the blondies.
- 1 teaspoon baking soda: Helps the blondies rise and become beautifully tender.
- ½ teaspoon baking powder: Adds a little extra lift for a light but chewy texture.
- 1 teaspoon sea salt (plus extra for garnish): Balances sweetness and enhances flavors.
- 200 g unrefined cane sugar (or brown sugar): Sweetens naturally and adds a subtle molasses depth.
- 160 g smooth peanut butter (runny) (or homemade peanut butter): Gives that rich, nutty backbone everyone loves.
- 50 g coconut oil (solid): Adds moisture and a silky mouthfeel while keeping the blondies vegan.
- 2 teaspoons vanilla extract: Infuses warmth and rounds out the flavors perfectly.
- 80 ml aquafaba: The secret vegan egg substitute that helps bind everything together.
- 100 ml non-dairy milk: Keeps it smooth and tender without dairy.
- 175 g vegan chocolate chips: The ultimate melty, sweet contrast that makes these blondies unforgettable.
How to Make Vegan Peanut Butter Blondies with Chocolate Chips Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 175°C (347°F) to get it ready for baking. In a medium bowl, whisk together the plain flour, baking soda, baking powder, and sea salt. This combination ensures your blondies have the perfect rise and crumb texture. Meanwhile, line a 10.5″x8″ rectangular baking pan with parchment paper to prevent sticking and make lifting the blondies out after baking a breeze.
Step 2: Whisk the Wet Ingredients
In a large bowl, add the unrefined cane sugar, smooth peanut butter, solid coconut oil, and vanilla extract. Whisk everything together vigorously for about 2 minutes. If you’re using an electric mixer, the mixture will quickly come together, but a good old-fashioned hand whisk works too! It may start off a bit clumpy, but keep going and it will smooth out, unlocking that luscious, creamy base perfect for your blondies.
Step 3: Add Aquafaba and Non-Dairy Milk
Next, pour in the aquafaba and whisk again for a minute to incorporate some air and volume into your batter. Then add the non-dairy milk and whisk just until combined. This step is crucial for achieving that moist, tender bite while keeping everything vegan and dairy-free.
Step 4: Combine the Dry and Wet Ingredients
Slowly add your dry flour mixture to the wet peanut butter mixture. Gently whisk or fold everything until just combined — be careful not to overmix, as you want to maintain a soft crumb and fudgy texture. Overworking the batter can lead to tougher blondies, and we definitely want soft and gooey ones!
Step 5: Fold in the Chocolate Chips
Reserve about 25 grams of the vegan chocolate chips for topping and fold the remaining 150 grams gently into the batter. These melty pockets of chocolate will make each bite an absolute dream.
Step 6: Transfer and Top
Pour the batter into your prepared baking pan and smooth out the surface evenly with a spatula. Sprinkle the reserved chocolate chips on top, which will create an irresistible, shiny chocolatey crust once baked.
Step 7: Bake to Perfection
Bake your blondies for 20 minutes if you want a fudgy consistency, just lightly golden on top and soft in the center. If you prefer a cakier texture, let them bake for an additional 2 to 4 minutes. After baking, allow the blondies to cool in the pan for at least 30 minutes to an hour until they reach room temperature. For the best slicing experience, chill them in the fridge for 2 hours before cutting into 12 generous portions with a sharp knife.
Step 8: Finish with a Touch of Salt
Before serving, sprinkle generously with flaky sea salt to perfectly balance the sweet and savory notes. This little finishing touch elevates the flavor and makes the Vegan Peanut Butter Blondies with Chocolate Chips Recipe truly unforgettable.
How to Serve Vegan Peanut Butter Blondies with Chocolate Chips Recipe
Garnishes
These blondies are already spectacular on their own, but a sprinkle of flaky sea salt or a handful of chopped peanuts on top just before baking will add extra texture and that crave-worthy sweet-salty combo. For a touch of freshness, a drizzle of melted vegan chocolate or a dusting of powdered sugar can also do wonders.
Side Dishes
When serving, these blondies pair beautifully with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream for a decadent dessert experience. A fresh fruit salad or some sliced bananas can lend a refreshing contrast that balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve these blondies in a layered parfait with vegan yogurt and fresh berries. Or cut them into bite-sized squares to accompany your afternoon coffee or tea. Wrapping small portions individually in parchment paper creates a charming take-home gift or party favor that everyone will love.
Make Ahead and Storage
Storing Leftovers
Your leftover Vegan Peanut Butter Blondies with Chocolate Chips Recipe can be stored in an airtight container at room temperature for up to three days. If you want them to develop that fudgy texture, store them in the fridge for up to one week — they’re just as delicious chilled!
Freezing
If you want to prepare these blondies in advance, freeze them in an airtight container for up to three months. When ready to enjoy, simply transfer them to the fridge overnight to thaw gently so they retain their perfect texture.
Reheating
To revive your blondies, warm them briefly in the microwave for about 10–15 seconds or pop a piece in the oven at a low temperature until slightly warmed through. This brings back the melty chocolate goodness, making each bite taste freshly baked.
FAQs
Can I use crunchy peanut butter instead of smooth for this recipe?
Absolutely! Using crunchy peanut butter will add delightful little peanut bursts throughout your blondies. Just be sure to choose a variety without added sugars or oils to maintain the right consistency.
What can I use instead of aquafaba if I don’t have any?
If aquafaba isn’t on hand, you can substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or chia egg. These alternatives work well to bind the batter while keeping the blondies soft and moist.
How do I know when the blondies are done baking?
They should be lightly golden on top but still slightly soft in the center. To test, gently press the surface; if it springs back slightly, they’re ready. Remember, they will continue to set as they cool, so avoid overbaking.
Can I use regular butter instead of coconut oil?
Yes, you can replace the coconut oil with the same amount of vegan butter or even regular unsalted butter if you’re not strictly vegan. This will add similar moisture and richness to the blondies.
Is there a way to make these blondies gluten-free?
Definitely! Substitute the plain flour with a gluten-free baking flour blend that measures cup for cup. Ensure your baking powder and soda are gluten-free certified for the best results.
Final Thoughts
Once you try this Vegan Peanut Butter Blondies with Chocolate Chips Recipe, you’ll wonder how you lived without it! It’s a delicious, fuss-free dessert that brings together all the best flavors and textures in one perfect square. Share these with your loved ones, enjoy them with a warm drink, or tuck a few away for a tasty snack anytime—either way, they’re destined to become a beloved favorite. Ready to bake your batch?
Print
Vegan Peanut Butter Blondies with Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Total Time: 30-34 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These vegan blondies combine the rich taste of smooth peanut butter with sweet vegan chocolate chips, delivering a fudgy or cakey texture depending on your baking time. Made without eggs and dairy, they rely on aquafaba and non-dairy milk for moisture, making them perfect for a plant-based diet. Topped with flaky sea salt, these blondies offer a delightful sweet and salty dessert that’s easy to prepare in about 30 minutes.
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
Mix-ins
- 175 g vegan chocolate chips
Instructions
- Preheat and Prepare Pan: 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.
- Combine Wet Ingredients: In a large mixing bowl, add the sugar, smooth peanut butter, solid coconut oil, and vanilla extract. Whisk vigorously for 2 minutes until the mixture is well combined, using an electric mixer or a hand whisk. The mixture will initially clump together but will loosen as you continue whisking.
- Add Aquafaba and Non-Dairy Milk: Add the aquafaba to the bowl and whisk for an additional minute. Then add the non-dairy milk and whisk gently until just combined.
- Incorporate Dry Ingredients: Pour the dry ingredients into the peanut butter mixture and whisk carefully until just combined. Take care not to over-mix to retain a tender texture.
- Fold in Chocolate Chips: Reserve 25 g of the vegan chocolate chips for topping. Gently fold the remaining 150 g into the batter to evenly distribute the chips.
- Transfer and Top Batter: Transfer the batter to the prepared baking pan and smooth the surface with a spatula. Evenly sprinkle the reserved chocolate chips over the top.
- Bake: Bake in the preheated oven for 20 minutes for a fudgy texture, or bake an additional 2-4 minutes for a cakey consistency. The blondies should be lightly golden on top when done.
- Cool and Chill: Allow the blondies to cool in the tin for 30 minutes to an hour until they reach room temperature. Then, chill them in the refrigerator for at least 2 hours before slicing to set properly.
- Serve and Store: Carefully remove the blondies from the pan, slice into 12 portions using a sharp knife, and sprinkle generously with flaky sea salt before serving. Store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. To thaw frozen blondies, place them in the fridge overnight.
Notes
- Aquafaba acts as a vegan egg replacer, providing structure and moisture.
- You can use any non-dairy milk such as almond, soy, or oat milk.
- For a more intense peanut butter flavor, consider using homemade peanut butter.
- Adjust baking time depending on whether you prefer fudgy or cakey blondies.
- Adding flaky sea salt on top adds a delightful contrast to the sweetness.
- Blondies store well refrigerated or frozen; chilling enhances the fudgy texture.
- Use parchment paper to prevent sticking and for easy removal from the pan.
