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
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
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.
