These vegan peanut butter blondies will blow your mind – fudgy, moist, and packed with peanut butter and chocolate chips, this recipe is so easy to make and contains just 7-ingredients!
I don’t know about you guys, but there is something about good old peanut butter that the other nut butters just can’t beat.
Sure, almond butter and cashew butter are awesome – but there’s just something about a recipe with peanut butter and chocolate chips that you instantly know is going to tick all the right boxes.
These vegan peanut butter blondies are no exception. Containing just 7 ingredients, super moist and fudgy, and packed with melty chocolate chips, this recipe is a real treat.
How to vegan-ize blondies
Blondies, like their chocolate-y cousin, the brownie, are traditionally made with eggs, butter, and milk. To make this recipe vegan-friendly, I used coconut oil as the fat, a flax-egg to bind the ingredients together (along with the peanut butter), and finally almond milk to loosen up the batter and bring everything together.
Making vegan peanut butter blondies
These blondies are honestly so simple to make. You just need one bowl, and seven ingredients.
To start, you’ll make your flax egg (flax seed + water) and set aside. I added the flax egg to help the ingredients bind together more – if you don’t have flax seed, you could omit the flax egg and just add a little less milk. Next, add melted coconut oil and brown sugar to peanut butter and mix.
Then stir in the flax egg, flour, and finally the plant-based milk. Fold in as many chocolate chips as you want, pour the batter into a lined baking tin, and bake for around half an hour – simple!
Crunchy or smooth peanut butter?
I use crunchy peanut butter for this recipe because I really like the added texture the crunchy nuts give the blondies.
However, if you’d prefer a smoother texture, smooth peanut butter will work just as good!
I use either homemade peanut butter (which is literally just peanuts and a little salt blended), or a natural brand like Whole Earth or Meridian, which is free from added sugar and palm oil.
Serving your vegan peanut butter blondies for best results
Naturally, one of the best parts of creating these recipes for me is getting to test them after!
These peanut butter blondies are great fresh out of the oven – but they are so much better the next day. As the blondies cool and firm up, they develop this deliciously dense, fudgy consistency that is unbelievably tasty.
So, I’d strongly recommend waiting a good few hours to really let the brownies cool and take shape before diving in (if you can wait that long!)
- 120 plain flour
- 190g peanut butter
- 220g light brown sugar
- 50g coconut oil
- 1 flax egg
- 50ml plant-based milk
- 50g vegan dark chococolate chips
- Pre-heat the oven to 180 degrees C | 350 degrees F and line an 8 x 8 baking tray with baking paper.
- In a small bowl, make your flax egg and set aside for 5 - 10 minutes
- In a mixing bowl, add the peanut butter, coconut oil (melted but not hot), and brown sugar and stir
- Fold in the flax egg and plain flour. Finally, add the milk to bring the batter together.
- Carefully stir in the chocolate chips, reserving a few to scatter over the top.
- Pour the batter (it will be quite thick) into the baking tray, and smooth down the top.
- Bake for around 30 minutes - insert a skewer at 25 minutes first, if it comes out clean or with just a few crumbs, the blondies are done - if not, bake a little longer.
- Allow the brownies to cool in the tray for 15 minutes before removing and cooling completely on a cooling rack.
These brownies are great fresh out of the oven - but they are so much better the next day when they've fully firmed up and gotten even dense and fudgier!