These Salted Peanut Butter Chocolate Chip Vegan Blondies are a symphony of sweet and salty flavors, blending the creamy richness of peanut butter with the blissful indulgence of chocolate chips, all nestled in a soft, chewy blondie.
Ingredients:
For the Blondie Base:
- 1 ¼ cups (160g) plain flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt, plus extra for sprinkling
- 1 cup (200g) unrefined cane sugar or brown sugar
- ⅔ cup (160g) runny smooth peanut butter or homemade
- ¼ cup (50g) coconut oil, solid
- 2 tsp vanilla extract
- ⅓ cup (80ml) aquafaba (chickpea brine)
- ⅓ cup + 1 tbsp (100ml) non-dairy milk
- 1 cup (175g) vegan chocolate chips, divided
Instructions:
- Preheat your oven to 347°F (175°C) and line a baking pan with parchment.
- Whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, vigorously combine sugar, peanut butter, coconut oil, and vanilla. When the mixture loosens up, incorporate aquafaba and non-dairy milk until just mixed.
- Merge the dry ingredients with the peanut butter mixture, taking care not to overwork the batter.
- Fold in most of the chocolate chips, reserving some for the top.
- Pour the batter into the pan, smoothing the surface and dotting with the remaining chocolate chips.
- Bake to your desired consistency: 20 minutes for fudgy, a few minutes more for cakey.
- Cool the blondies in the pan, then chill for 2 hours for easier slicing.
- Cut into 12 pieces, sprinkle with flaky sea salt, and serve for a decadent treat.
Invite your friends to revel in the delightful taste of these Salted Peanut Butter Chocolate Chip Vegan Blondies, and make sure to bookmark our site for more delicious vegan recipes. Share this treat with loved ones and return for more culinary inspiration that tickles your taste buds and supports your vegan lifestyle!
