Vegan Peanut Butter Blondies

Texture Goals

• Dense and chewy

• Rich peanut butter flavor

• Slightly crackly top

• Soft center (not cakey)

---

Ingredients

Dry Ingredients

• 1 cup (125 g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon fine salt

Wet Ingredients

• 1/2 cup (120 ml) neutral oil (or melted vegan butter)

• 3/4 cup (150 g) brown sugar, packed

• 1/4 cup (50 g) white sugar

• 3/4 cup (190 g) creamy peanut butter (smooth, not natural-drippy)

• 1/4 cup (60 ml) unsweetened plant milk

• 2 teaspoons vanilla extract

Optional Add-ins

• 1/2 cup vegan chocolate chips

• 1/4 cup chopped roasted peanuts

• Flaky salt for topping

---

Step-by-Step Instructions

Step 1: Prepare Pan

1. Preheat oven to 350°F (175°C).

2. Line an 8×8 inch pan with parchment paper.

3. Lightly grease sides.

---

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

---

Step 3: Combine Wet Ingredients

In a large bowl:

1. Whisk oil and sugars together until glossy and smooth (about 1–2 minutes).

2. Add peanut butter and whisk until fully incorporated.

3. Stir in plant milk and vanilla.

Mixture should look thick and creamy.

---

Step 4: Combine Wet + Dry

1. Add dry ingredients into wet.

2. Fold gently with spatula.

3. Mix just until no dry streaks remain.

Do not overmix — this keeps blondies chewy.

Fold in chocolate chips or nuts if using.

---

Step 5: Spread and Bake

1. Press batter evenly into prepared pan (it will be thick).

2. Smooth the top with spatula.

3. Sprinkle flaky salt if desired.

4. Bake 22–28 minutes.

Edges should look set.
Center should be slightly soft but not liquid.

For fudgier blondies: pull at 22–24 minutes.
For firmer bars: bake closer to 28 minutes.

---

Step 6: Cool Properly

This is important.

1. Let cool in pan at least 45 minutes.

2. They firm up as they cool.

3. For clean slices, chill 30 minutes before cutting.

---

Texture Troubleshooting

Too dry:

• Overbaked

• Too much flour (spoon and level next time)

Too oily:

• Natural peanut butter can cause separation. Use stabilized creamy PB.

Too cakey:

• Overmixed batter

• Too much baking powder

---

Flavor Variations

Peanut Butter & Jelly Blondies

Swirl 3 tablespoons raspberry jam into top before baking.

Chocolate Marble

Melt 1/4 cup vegan chocolate and swirl into batter.

Salted Peanut Caramel

Drizzle vegan caramel over batter before baking.

Protein Version

Replace 2 tablespoons flour with peanut flour.

---

Storage

Room temp: 4 days in airtight container
Fridge: 1 week (firmer texture)
Freezer: 2 months wrapped tightly