These blondies are for serious peanut butter lovers. They’re for that nut job who gets a hankering for peanut butter and ends up driving to 3 different grocery stores to find “the right one” (cough cough, me).
If you don’t really love peanut butter…well before we have a serious discussion abut the future of our friendship…just consider yourself warned.
Everyone else? Well, I knew we were friends for a good reason!
I first had these peanut butter blondies a year ago. I won a free treat at the local vegan bake sale via a Twitter competition. When I went to choose my treat, I zeroed right in on these. Boy, I wasn’t sorry!
They were so tender and had that perfect “inner cookie” brown sugar texture. And most of all, they were straight-up peanut butter. Smack you in the face, can barely finish it, peanut butter goodness. But you will finish it, and come back for another in the middle of the night (I know you; we’re friends, remember?)!
Snacks at midnight?! Totally makes me think of Nigella. And well, heck, if these make me think of Nigella, then that makes them like eleventy million times better.
And because the original encounter with these blondies made me buy a cookbook and crave them a year later, and absolutely die upon making them and finding them to taste just as I had remembered…you know they’re pretty amazing!
Oh, and can I tell you a secret? I used that amazing coconut peanut butter! Oh yes I did! And coconut oil! AND (Oh, please stop! Right?) I added mini chocolate chips to the top. Yup, you’re welcome.
Ultimate Peanut Butter Blondies (vegan)
(makes 8 very large blondies)
¾ cup creamy peanut butter (Earth Balance coconut peanut butter)
1/3 cup coconut oil, melted
½ cup brown sugar
½ cup granulated Stevia
¼ cup unsweetened almond milk
2 tsp. vanilla extract
1 cup flour (gluten-free flour mix, or flour of your choice)
½ tsp. kosher salt
½ tsp. baking powder
1/3 cup dry roasted peanuts, chopped
3 Tbs. dark chocolate chips (vegan, optional)
~Preheat your oven to 350 degrees F and line an 8×8” baking dish with parchment, sprayed with nonstick spray (leave parchment overhanging to make it easier to remove the bars after they’re baked).
~In your mixing bowl, with a sturdy fork, mix together the peanut butter, coconut oil, and brown sugar until creamy. Then, add the Stevia and almond milk and mix thoroughly; then add the vanilla. Finally, add the flour, salt and baking powder. Start mixing with your fork, and if you need to switch to kneading with your hands to incorporate the flour, do so. Turn the blondie dough into your lined baking dish and press it into an even layer. Sprinkle your peanuts and chocolate chips (optional) over the top and press them into the dough.
~Bake the blondies for 22-25 minutes or until slightly golden. Let the pan of blondies cool on a wire rack completely before removing the blondies (using the overhanging parchment) and cutting them (tip: it is SO much easier to cut these if they’re cold, so I recommend putting them in the fridge for an hour before cutting). Enjoy!
Recipe adapted from: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero
NOTE: I’m really excited because I was asked to donate some vegan treats to this year’s bake sale! the very one that had me reeling over Peanut Butter Blondies for a year afterward! I’ll be making and donating some goodies to benefit the Humane Society. Exciting!