If you need a quick dessert to take to a cookout or picnic this weekend, these peanut butter chocolate blondies are the greatest! Non-vegans will love them, too. This recipe from Baker by Nature is so easy to make, vegan (of course!) and very delicious. I made slight alterations to the original recipe.
If you are using coconut oil in this recipe, be sure to melt it so that all of the hardened bits are dissolved completely. I microwave mine in 10 or 15 second intervals, stirring between. On the last heating if a few hard pieces of oil remain, stir the oil and wait a little while. They will dissolve from the heat already in the oil, probably. If not, just pop the oil back into the microwave for another short 10 second heating.
When adding the oil and peanut butter to the sugar, blend each item in as you add it. This will give you the smoothest dough.
The original recipe calls for almond milk, but I had oat milk on hand. Any plant based milk will work in this recipe.
For vegan chocolate chips, I use Nestle Simply Delicious chips. I’ve used them in a lot of different recipes now and they always melt well and taste sweet and yummy. If you are lucky enough to find vegan peanut butter cups, you can also break those into pieces and use them in place of the chocolate chips. Doesn’t that sound amazing?
I added cinnamon to my blondies because I am a cinnamon fanatic. I add it to a lot of desserts and I just love the additional flavor.
When I made these the first time, I lightly oiled my baking dish rather than lining it with parchment. That was a mistake. These blondies are prone to crumbling, even after cooling. Using the parchment paper lets you lift them from the pan without a spatula bending them. To line your pan, run the parchment paper along the bottom and up two opposite sides, like handles. Then after you cut the cooled blondies, you can lift the entire pan full out and onto a cutting board. With the light oiling of the pan, I had blondies that stuck and broke apart (which I then had to eat, so that was awful!). Once you’ve made these a few times, you’ll find a way that works for you for removing them from your baking dish.
If you are looking for more summer recipes, you might enjoy my collection of Summer Holiday dishes – plenty of variety for potlucks and get-togethers!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
2" x 2" blondies
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- 1 cup light brown sugar
- 1/4 cup coconut oil melted, or any other neutral oil
- 3/4 cup creamy peanut butter make sure it's sugar free & organic
- 1 cup all purpose flour
- 1/4 cup plant-based milk I used oat milk
- 2 or 3 pinches cinnamon optional
- 1/2 cup vegan chocolate chips or vegan peanut butter cups cut into pieces
Ingredients
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- Whisk brown sugar and melted coconut oil in a medium or large mixing bowl. Once blended, add the peanut butter and combine well.
- Add flour and mix again until combined.
- Pour in the plant based milk and cinnamon (optional) and mix again. The dough will be thick like cookie dough.
- Fold in the vegan chocolate chips.
- Scrape the dough into the prepared pan and push it down with your hands or a spatula until it covers the bottom evenly.
- Bake for 25 minutes or until the top and sides are beginning to get light brown and the center is just beginning to set. The blondies will firm up as they cool.
- Cool completely before cutting to minimize crumbling. Serve the blondies immediately or they can be refrigerated to serve later.
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