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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Peanut Butter Blondies

This sinful recipe was shared with us by the lovely authors of Vegan Cookies Invade Your Cookie Jar, Isa Chandra Moskowitz and Terry Hope Romero, in honor of the Worldwide Vegan Bake Sale. I have been told that it is a sure-fire sell-out at bake sales, and perhaps you could even get some extra chores in payment from your family for whipping up a batch of these sweet gems.

Since the recipe was so simple (as Isa states, “they’re easy enough for the beginner bake saler”), and used ingredients I have on hand everyday, I gave these Peanut Butter Blondies a whirl for a potluck party I attended a couple of weeks ago.

I did have some performance issues since I live at high altitude (6500 ft). The results should be spot on for most people, but If you live at high altitude then you know cookies and cookie bars can be tricky. I recommend reducing the oil in the recipe just a bit and/or increasing the flour a little. Fortunately, they taste insanely good no matter what – so I simply cut them into fudge-sized bites to keep them cohesive, and the entire batch was gone (crumbs and all) just fifteen minutes after I arrived at the party!

Vegan Peanut Butter Blondies Recipe

Vegan Peanut Butter Blondies
 
Prep time

Cook time

Total time

 

Author:
Serves: 12 servings

Ingredients
  • ¾ cup creamy peanut butter (a natural no stir variety)
  • ⅓ cup vegetable or grapeseed oil
  • 1 cup brown sugar
  • ¼ non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅓ cup peanuts

Instructions
  1. Preheat oven to 350 F. Lightly grease a metal 8×8 baking dish.
  2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar.
  3. Stir in milk and vanilla.
  4. Stir in flour, salt and baking powder.
  5. Once you get the flour somewhat mixed in, it’s easier to just use your hands to knead the dough until soft. It will be very very thick and won’t spread on its own.
  6. Transfer to baking pan and press it into place.
  7. Sprinkle on the peanuts and lightly press them into the top.
  8. Bake for 22 to 25 minutes, the edges should be just barely coloring. The top will appear soft, that’s okay.
  9. Remove from oven and cool completely before slicing.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. MeganOctober 11, 2012 at 3:23 pmReply

    Add vegan chocolate chips to this instead of peanuts and it’s ten times more sinful and delicious! :D

  2. NikkiApril 26, 2013 at 12:29 pmReply

    I’ve made these twice in one week! I followed the recipe for one batch, then for the other I made them into speculoos brownies by replacing the PB with speculoos spread, the peanuts with toasted pecans, and adding about a teaspoon of cinnamon with the dry ingredients. They were amazing! So gooey and fudgy and with that wonderful crispy top that I love on a brownie!

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