Peanut Butter Chocolate Chip Blondies
It’s a mouthful of a name for something that’s simple, and yet always satisfying. This treat is so good, they almost never have to put them away. That’s how quickly we eat them!
A good go-to treat for those days when you need something sweet, but don’t have loads of time, these blondies call for plant-based butter, peanut butter, and dairy-free chocolate chips for a delectable plant-based treat you’ll be making on repeat.
Tips and Tricks
This recipe is completely vegan, but it doesn’t have to be. If you’re not worried about dairy, feel free to use regular butter or whatever chocolate chips you have lying around. Same goes for the flax eggs - feel free to use 2 eggs instead of the flax seeds.
These blondies may look deceptively gooey when you first take them out of the oven. That’s why it’s essential to use the parchment paper and let it cool in the pan for a while before taking out. Give it at least an hour to cool completely out of the pan so it solidifies completely. I know it’s tempting to try them immediately, but the longer you wait the more satisfying they’ll be!
You can absolutely make these brownies by adding cocoa powder. You can also add other flavors if the ones offered here aren’t to your liking.
Ingredients:
1 cup plant-based butter
2 cups brown sugar (dark or light)
1 cup peanut butter
2 flax eggs (2 tbsp of flax seeds mixed with 2 tbsp water)
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup dairy-free, vegan chocolate chips
Directions:
Turn the oven on to 350 degrees Fahrenheit.
Start by melting your butter in a saucepan over medium heat. Take off the heat once the butter has fully melted and is bubbling. (It’s okay if the butter browns slightly if you like that brown butter flavor). Add it to a large bowl along with the brown sugar and the peanut butter. Stir everything together so it becomes a smooth, brown batter. Add in the flax eggs and the vanilla extract.
Add in the flour, the baking powder, and baking soda. Stir until everything is fully incorporated. The batter will become stiffer, but still be loose. Add in the chocolate chips last and stir so everything is incorporated beautifully.
Take a 9 x 13 inch pan and grease on the bottom. Then cover it completely with parchment paper. Add the batter to this and spread so it coats the entire pan evenly.
Bake for 35 - 40 minutes. Check around 30 minutes with a toothpick to be sure the batter is at least mostly cooked through. You’ll know it’s done when the toothpick comes out mostly clean.
Take out of the oven to cool in the pan for 15 to 20 minutes. The mixture may still look a little raw. Don’t worry: it will solidify! After the 20 minutes are over, use the parchment paper to take out of the pan and let cool for another full hour. Cut into squares and enjoy!
