Vegan Peanut Butter Blondies
Easy vegan peanut butter blondies made without eggs, without refined sugar, and without chickpeas. Made with easy ingredients, these blondies are thick, gooey, and loaded with chocolate chips,
Equipment
- 1 8 inch cake tin
- 1 Small Bowl
- 1 Greaseproof Paper
Ingredients
- 205 grams dark brown sugar
- 180 grams peanut butter
- 60 mililitres coconut oil, melted
- 150 mililitres oat milk or other non dairy milk
- 5 mililitres vanilla extract
- 13 grams ground flax
- 150 grams oat flour
- 4 grams baking powder
- 3 grams sea salt
- 85 grams chocolate chips or chunks
Instructions
- Preheat oven to 350°F/175º C. Line an 8” x 8”/20 x 20 cm cake tin or baking tray (or similar size) with crossing layers of greaseproof paper.
- In a measuring cup or small bowl, combine oat milk and ground flax. Set aside for 5minutes to gel.
- In a the bowl of a stand mixer (or large bowl), combine brown sugar, peanut butter, and coconut oil. Beat using a on low until smooth. If you don't have a stand mixer, use a handheld mixer.
- Add in vanilla extract and blend until smooth.
- Add the milk mixture and blend.
- Stir in the oat flour, baking powder, and salt until well combined.
- Stir in the chocolate chips if using.
- Pour into the prepared baking tin and spread into the corners.
- Bake for 24-27 minutes until lightly browned around the edges and firm in the centre. Bake longer for a more cake-like blondie and less time for something more fudge-like.
- Allow to cool completely before removing from pan and cutting into 2”/5cm squares.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Bring to room temperature before eating.