Introduction

These vegan peanut butter blondies offer a rich, fudgy texture with a perfect balance of sweet and salty flavors. Made without eggs or dairy, they’re a delightful treat for anyone craving a nutty dessert. With simple pantry ingredients and chocolate chips folded in, these blondies are sure to become a favorite.

The image shows three square pieces of a dessert stacked on top of each other on crumpled white paper. Each piece has three clear layers: a golden crumbly top layer, a dark chocolate chip middle layer, and a light golden base. A thick caramel sauce is dripping down from the top piece, flowing smoothly over the sides and pooling slightly at the bottom. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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)

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

Step 1: 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.

Step 2: In a large mixing bowl, combine the sugar, smooth peanut butter, solid coconut oil, and vanilla extract. Whisk vigorously for 2 minutes until well combined; an electric mixer works best, but a handheld whisk is fine. The mixture may clump initially but will loosen with continued whisking.

Step 3: 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.

Step 4: 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.

Step 5: Reserve 25 g of vegan chocolate chips for topping and fold the remaining 150 g gently into the batter.

Step 6: Pour the batter into the lined baking pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top.

Step 7: Bake for 20 minutes for a fudgy texture, or add an additional 2–4 minutes for a cakey consistency. Remove from the oven when the top is lightly golden.

Step 8: Let the blondies cool in the pan at room temperature for 30 minutes to an hour. Then chill in the refrigerator for at least 2 hours to set before slicing.

Step 9: 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.

Tips & Variations

Use natural, smooth peanut butter for the best texture and flavor; avoid crunchy styles unless you prefer extra nutty bits.

Swap non-dairy milk types (almond, oat, soy) depending on your preference or what you have on hand.

For an extra indulgent twist, add chopped nuts like pecans or walnuts to the batter.

If you prefer less sweetness, reduce the sugar slightly or use a mix of cane sugar and coconut sugar.

FAQs

Can I use regular eggs instead of aquafaba?

While this recipe is designed to be vegan, you could substitute 2 tablespoons of aquafaba with one egg. However, this will change the texture and make the blondies non-vegan.

How do I know when the blondies are done baking?

The top should be lightly golden and set, but the blondies will remain fudgy inside. Insert a toothpick—if it comes out with a few moist crumbs, they are ready. Baking longer will create a cakier texture.