September 29, 2010

Peanut Butter Blondies

by IsaChandra

Makes 12 squares

Peanut Butter Blondie

Do you like your desserts peanut buttery? I mean really really peanut buttery? This is a beautifully rich dense and dare I say fudgy peanut butter blondie that is sure to please anyone with peanuts for taste buds. Youll definitely need a cup of almond milk to wash these babies down.

I used a salted, no-stir creamy peanut butter here, but a very well stirred natural peanut butter in which the oil has been incorporated should work as well, too. If you prefer chunky PB, thats cool, too.

3/4 cup peanut butter
1/3 cup canola oil

1 cup
brown sugar
1/4 unsweetened almond milk
(or your preferred non-dairy milk)
2 teaspoons vanilla extract

1 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup peanuts

Preheat oven to 350º F. Lightly grease a metal 8 x 8-inch baking dish.

In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Stir in the milk and vanilla. Stir in flour, salt and baking powder. Once you get the flour somewhat mixed in, its easier to just use your hands to knead the dough until soft. It will be very very thick and wont spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.

Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. The top will appear soft, and thats okay. Remove from oven and cool completely before slicing into 12 squares.



  • June 30, 2011 at 12:54 am: steph

    So that’s 1/4 cup almond milk, right? These sound insanely good.

  • July 1, 2011 at 5:53 am: Keely

    OM NOM NOM!!!!

  • July 6, 2011 at 4:44 pm: Ali

    i made these gluten-free and they were unbelievably good. they didn’t last very long in a house full of non-vegans too!

  • July 13, 2011 at 12:39 am: Leslie

    these are awesome! your book ROCKS by the way!

  • July 14, 2011 at 8:19 pm: Amy

    Im not vegan or vegetarian but im looking to bake without certain ingredients in the fridge, is it ok to swap the vegan milk for normal milk or will it ruin the recipe ? :DThanks and these look so yummy !!

  • July 14, 2011 at 9:41 pm: Heather

    I am literally salivating, these look absolutely amazeballs! Also, you need almond milk, way better that way (for us, the planet and the cute cows)

  • August 1, 2011 at 7:18 am: Danielle

    Mine are in the oven now! I used Oat milk cos I didn’t have almond. Really excited, thank you for this recipe. The raw mix tasted amazing!

  • August 8, 2011 at 7:13 pm: Sarah

    These were totally awesome; made them for a non-vegan and sent them off with a tin-full very happily. Vanilla soy milk worked perfectly.

  • August 16, 2011 at 11:04 pm: Crystal

    Thank you so much! I have been over the past year or so leaveing things out of my diet and dairy was the last to go. These are so simple (I like SIMPLE) and they tasted amazing! No dairy No eggs YAY!

  • August 30, 2011 at 3:40 am: Veganomnom

    I mixed dark chocolate chips into mine. Seriously Isa, you could call these better-than-midol blondies :)

  • September 8, 2011 at 2:12 am: Jenny

    can I sub a different sweetener for the brown sugar? can’t wait to try these!

  • September 11, 2011 at 5:45 pm: Cindy

    i just made these, and they taste really good, but wayyy too crumbly. Any ideas? Thanks

  • October 12, 2011 at 1:28 pm: Aint B

    These are to die for. I chopped up a semi-sweet Ghirardelli chocolate bar and pressed the pieces into the top in lieu of the peanuts – all the more scrumptious. I served these at a reunion to my VERY Southern, no-dish-is-complete-without-pork family, and they were gobbled up quicker than a June bug duckin’ a flyswatter. Eternal gratitude.

  • October 18, 2011 at 4:26 am: layla

    They crumbled! Delicious little crumbles. What’d I do wrong … :/

  • October 19, 2011 at 1:53 am: Megan

    I swapped crumbled pretzels for the peanuts on top. NOM!

  • October 25, 2011 at 12:33 am: ninab

    These are a new favorite! So easy to make! Literally made these 3 times this week! Twice for my family (hubby and 2 teenage boys) and once for a party full of non vegans.. They loved them! Of course, at home they followed chickpea cutlets with mashed potatoes and roasted broccoli :) Happy eaters — Ive tried the mustard sauce and mushroom gravy, but my boys love the chickpea picatta sauce (without the chickpeas) the best!

  • November 8, 2011 at 3:09 pm: titchychef

    help!!!! my housemate is vegan and im trying to surpirse her after work but we are in the uk and need help with the metric conversions!!! cups to gramms, anyone??? please!!!

    • November 8, 2011 at 5:24 pm: IsaChandra

      Hi there, that is the kind of question you can trust google with!

  • November 13, 2011 at 10:21 pm: titchychef

    hiya i made the blondies they were amazing i tried using google but the only conversions i found were for 1 cup measurments so i found another site that used tablespoons, 1/3 of the recipe was in gramms, 1/3 in tablespoons and 1/3 in british fluid ounces :)
    a great find thank you iv been a chef now for 4 years but have never really tried vegan cooking i cant get enough of it now!
    dude u awesome x

  • November 20, 2011 at 6:39 pm: Carmon

    Just made these and they were perfect. I crumbled a peanut butter granola bar on the top and it was amazing.

  • November 27, 2011 at 12:10 am: Megan

    These are to die for, especially with chocolate chips. I made them for my friend’s novel-release party. Vegetarians, vegans, and carnivores alike devoured these things before the event even started. I also made them for the people I was auditioning for my play, so they could relax before they read their monologues. :) It did the trick. Everybody loves these things. This recipe is definitely a keeper.

  • December 15, 2011 at 10:19 pm: Rachel Joyce

    making these for my vegan work buddies this year. I’m an avid baker but have never done anything vegan, wish me luck!

  • December 31, 2011 at 1:37 am: Monique

    You are amazing! I recently turned vegan after being vegetarian for years and was lamenting over the lack of sweets in my diet, since all of them seem to have dairy products in them. Someone referred me to your website and I have been trying a few recipes. This one is just delicious, it really kicks the sweet tooth!

  • January 20, 2012 at 3:59 am: AC

    Delicious. Subbed sugar for honey and used less oil to control dampness. Spread it thin on a cookie sheet and baked it for 15 min. So, so good and chewy. Thanks ppk…you always nail it.

  • January 20, 2012 at 5:36 pm: amy

    I halved the recipe, formed the dough into a big cookie on a cookie sheet, and popped it in the oven for about half the time specified. It was sooooo good! I probably did not need to know that i can make a delicious giant vegan peanut butter cookie with ingredients I always have on hand in less than half an hour, but oh well :) yum…yet another awesome recipe. i am such a fan.

  • January 26, 2012 at 7:30 pm: Mandi

    Omg. I made these the other night but I only had about 3/4 of a cup of flour so I used cocoa powder for the remainder of the flour and it made a peanut buttery chocolatey treat that was just amazing.

  • February 3, 2012 at 7:27 am: Tamara

    These are so incredibly yummy! I took them to a potluck, and they were a huge hit!

  • February 5, 2012 at 8:21 pm: Maura

    Not to go overboard, Isa, but do you have any thoughts on tossing in some chocolate chips and/or topping the bars with them?

  • February 9, 2012 at 5:05 pm: bonnie

    Made these last night. Delicious! You are so right about letting them cool completely. My overzealous partner had to try one before they were cooled and it crumbled into many, many delicious pieces. This is sure to be a go-to dessert for me. Thanks!

  • February 10, 2012 at 5:06 am: Rebecca

    These look wonderful, could I substitute whole wheat pastery flour or white whole wheat flour to make them a little more nutritious? How about using turbindo sugar instead of brown sugar?

  • February 13, 2012 at 1:14 am: Laura Deurymyer

    This was my very first vegan dessert baking project. My eight year old loves them and I think they are mighty tasty too!

  • February 14, 2012 at 2:58 am: Kim

    Hi Isa, I’ve been looking at your recipes for 3 days now and I am making your bestest pesto, with tofu balls & roasted cauliflower, and then Peanut Butter Blondies for dessert! Thank you so much for your wonderful recipes! Everything looks so amazing, cheers!

  • March 10, 2012 at 12:18 am: Nicole P

    I used almond butter with flax seeds instead of the peanut butter and then used walnuts instead of peanuts (just what I had on hand) OH MAN! :) Thank you

  • April 6, 2012 at 5:41 am: Kim

    Making this again as my daughter has been requesting it for weeks! Added walnuts, cashews & almonds on top, as well as broken up vegan chocolate yum!

  • April 25, 2012 at 6:24 pm: Run4pancakes

    These blondes are soooo very good! I used chocolate almond milk because that’s what I had and pressed a sprinkling of chocolate chips into the top instead of peanuts. Wonderful and so rich and yummy!

  • April 27, 2012 at 5:34 am: Jen

    My carnivorous friend told me to make three more batches of these so he could eat them all! W00T!

  • May 2, 2012 at 2:05 pm: Angelina

    I made these for a vegan co-worker’s birthday party, and they were an absolute hit! I swapped out peanuts for pretzels like someone else did further up in the comments — and the pretzels were the only thing I didn’t have on hand! I’m vegetarian, and I’ve always been super-intimidated by vegan baking … these were easy to make, delightfully rich, and super peanut buttery! I’m so excited to have a vegan baking recipe under my belt.

  • May 16, 2012 at 1:25 am: Bat Mitzvah

    Wowie. I think I could go through these every day

  • May 19, 2012 at 2:42 pm: jodi s.

    Made these with pb and raw almond butter since I didn’t have enough pb. Also used whole wheat pastry flour and these are better than my favorite pb cookies from the local deli I used to eat pre veg. Wondering if I could sub applesauce for oil. Anyone tried?

  • June 7, 2012 at 5:00 am: Susan

    I made these to bring to a party and I’m so sorry I have to share them – I want to eat them all myself. Followed the recipe as is and they turned out perfect… mmmmm.

  • June 15, 2012 at 8:36 pm: Meredith Morgan

    To those who got crumblies… Take a look at your peanut butter. I once used fresh ground peanut butter for some cookies and got baked piles of sand. You need truly CREAMY peanut butter. The “creamy” but kinda gritty stuff produces questionable results. Earth Balance makes a good creamy peanut butter that’s as smooth as Skippy, but not full of nasty crap. I’m sure there are many other good options out there.

  • August 7, 2012 at 1:53 am: Izabelle

    Awesome recipe. I just put a batch in the oven, but I used almond butter instead, with almonds and cashews on top. I ate so much dough in the process that I’m surprised any of it made it to the oven!

  • August 13, 2012 at 5:27 am: cj

    These are absolutely FANTASTIC and were a total hit with my extended omni family and friends! These are going into my regular rotation. My blondies did turn out a bit crumbly (perhaps because I used coconut oil or chunky peanut butter) so I cooked them for a total of 32 minutes at which point they held together much better. Thank you again Isa!

  • August 30, 2012 at 4:21 am: Susan

    Just made these, swapped the oil for applesauce, used unbleached all purpose flour, and added a few chocolate chips. The dough was not as stiff as stated probably from the apple sauce so I cooked it a few extra minutes. Yum!!! :) These are so good!

  • September 15, 2012 at 10:08 pm: Rebecca

    I just made these in my dorm’s kitchen. They are the best peanut butter treat ever.

  • September 20, 2012 at 12:02 am: Terri

    My daughter made these and topped them with vegan chocolate chips!! Sinfully good! Nothing beats chocolate and peanut butter!

  • September 20, 2012 at 12:56 am: Kat

    I’m looking forward to making these, I plan to top with choc chips, do you think it will freeze well?

  • September 26, 2012 at 9:31 pm: Hannah

    My coworkers basically worshipped these so I emailed out a link to the recipe. A lot of the peanuts fell off the top in transit but I ate all those on my own before cleaning the tin. No biggie. My only problem is that the recipe is only for an 8 x 8 pan and my department is a big bunch of gluttons!

  • October 20, 2012 at 2:08 am: Stephanie W

    I have made this recipe at least a half a dozen times, almost always altering something, and it ALWAYS works out, unlike some finicky recipes! I have not found anyone who likes peanutbutter who didnt love these!!

  • October 25, 2012 at 8:55 am: Tracey

    These are fantastic! I added some dark choc chips and as I didn’t have the peanuts I sprinkled chopped hazelnuts and almonds over the top. Why are they called Blondies?

  • December 8, 2012 at 9:14 pm: Meg

    These are the best! I put dark chocolate chips in it and it’s delicious. All of my friends, vegan and non-vegan alike love them. My friends demand them anytime there is an occasion for food. They are my favorite go-to desert for parties or when I want something sweet and easy to make. <3

  • December 11, 2012 at 1:23 am: Kat

    Tracey, I assume they are called blondies as they are like brownies but lighter.
    I made these with chocolate chips on top and they were delicious. I froze some individually wrapped and they defrosted great. I have just had the request to make a double batch for a shared lunch :)

  • January 2, 2013 at 1:21 am: Loren

    I made these the other day and they didn’t last long! Wow! So easy and so freakin’ good. I used coconut oil (melted) and coconut milk (the drinking kind, not canned…though that would probably be insanely good…hmmm). I think my next step will be to start collecting your cookbooks b/c you are deliciously talented! PS Love that you have ‘recipe notes’ – very handy indeed.

  • January 5, 2013 at 2:54 pm: Yael

    Hey!
    i really want to make these, do you think i can use spelt flour ?
    thanks!

    • January 5, 2013 at 8:23 pm: IsaChandra

      I do!

  • January 20, 2013 at 7:12 pm: Jean

    these are crying for some kind of chocolatization…I am sprinkling a few vegan choc chips on top.

  • February 3, 2013 at 3:03 am: Chelsea

    I just made these for the first time…SO VERY DELICIOUS!!!!! Absolutely wonderful! I used melted coconut oil instead of the canola (I don’t really like canola)…and these just turned out so damn good! Flaky and a little crumbly…but then again…I ate them quite warm…I’m sure they’d firm up a bit once they cool.
    Thank you sooooo much Isa!! Absolutely amazing!!

  • February 19, 2013 at 5:11 pm: Danielle

    this are fabulous. i am an avid vegan baker and have tried many of your recipes(online and through your cookbooks). however, this recipe is one of the best yet!

  • March 9, 2013 at 9:02 pm: Katie Rose

    Absolutely delicious. And if anyone else is like me and does not an 8 x 8 pan, I multiplied the ingredients by 1.5 and baked in a 13 x 9 pan for 22 minutes- turned out perfect. I pressed chocolate chips into top of bars instead of peanuts. Big hit with vegans and non-vegans alike!

  • March 16, 2013 at 12:59 pm: ola

    these came out waaaay too greasy :/ less canola oil definitely.

  • April 26, 2013 at 10:53 pm: ralph

    made with oat flour and extra penut butter. SO GOOD

  • June 23, 2013 at 2:28 pm: Naava

    These are insanely good. I like substituting a half-and-half mix of almond butter and peanut butter, but either way: holy god. Keep em out of the house or you’ll have to roll me out the door!

  • July 2, 2013 at 1:41 pm: Erin

    These are really really good! I will be making these often :)

  • July 4, 2013 at 1:31 am: David

    I’ve altered this recipe a bit, and find that it’s even better! I prefer to use two teaspoons maple syrup (for a stronger effect maple extract would work well) in place of vanilla extract. I prefer to use whole wheat flour. And, I add 2 additional tablespoons of non-diary milk and a tablespoon of crushed flax seed. The flax seed really changes this recipe and makes these so much more chewy – soak it and the additional non-diary milk for about 5 minutes until it gets gummy and then add.

  • September 15, 2013 at 4:49 am: kathryn justman

    I would like this better with rolled oats or oat flour, nutritionally speaking. Otherwise a good recipe.

  • September 20, 2013 at 8:24 pm: Rebecca

    These blondies are AMAZING, I have made them so many times, and everyone loves them. They are absolutely perfect as is, however, in my constant desire to feel like I’m being as healthy as possible, along with me recent need to incorporate more coconut fat into my diet… I have found some substitutions that work well for me. I switch the canola oil for coconut oil, the brown sugar for coconut sugar (lower GI), and the all purpose flour for spelt flour. Yummy!

  • September 26, 2013 at 3:31 pm: Helen

    It makes me smile how many folk use choc chips for the topping! Doing that myself tonight Isa thanks again :)

  • October 12, 2013 at 5:35 pm: Julia

    These are so amazing that I want to eat the whole pan! My husband even liked them despite his status as a bona-fide carnivore.

  • October 18, 2013 at 2:07 pm: Ashley

    Gave these a Middle Eastern twist and subbed tahini for the peanut butter and then topped them with pistachios. I mean when in Israel…. It will definitely be a struggle to stop eating them.

  • October 25, 2013 at 6:56 am: Quinten

    Used oat milk and vegan chocolate chunks on top…..this will be the longest 22 minutes of my life!

  • October 27, 2013 at 5:09 pm: Jodi

    These are sooo yum! I am forever looking for ways to get more peanut butter into my system and these always satisfy!

  • January 4, 2014 at 11:02 pm: Liza

    These are amazing!! Made them to share with my family; struggling not to eat the entire dish before they get home :)

  • January 28, 2014 at 8:23 pm: stephanie

    haha i love that people are trying to omni-ize this recipe…while we are always trying to veganize! can I use regular milk!?

  • February 9, 2014 at 9:17 pm: Gale

    OMG!!!! I am a peanut fanatic and these are sooooo addicting!!! I substituted olive oil for half of the canola oil and my cookies cam out great! I found myself eating the cookie dough and I have need done that ever!!!! before!!!! I put almonds on top instead of peanuts and the combination was excellent! I have the Isa Does It cook book and I have cooked several of the dishes to the delight of my boyfriend!!! I love the recipes so much that I ordered two of the earlier books two days ago!!!

  • February 10, 2014 at 7:31 pm: angela

    i made em with coconut oil and added a tbsp of cocoa….i had all the ingredients in my cupboard so what the hey. I love Isa’s recipes like this that only call for things most people have lying around anyways.

  • February 25, 2014 at 7:43 am: Nikki Spigner

    Ok.. I’m JUST getting to these… and I prepared them with chopped vegan chocolate (72% from TJs)… um… my life is changed. Thank you Isa. Thank you, once again!

  • March 9, 2014 at 6:03 pm: Kayla

    Pretty sure you kick all sorts of vegan ass. I love your site! I have only been eating vegan a little over three weeks but my body feels better and I don’t want to stop! These recipes make it so much more fun, thank you so much for sharing!

  • March 9, 2014 at 6:48 pm: K-Rod

    Wow! I’m memorizing this amazing recipe!! Delish! Thanks!

  • October 2, 2014 at 7:57 pm: sarah

    I have to ask what peanut butter you all use I am not a vegan to be honest but I am allergic to Pork/pork by products and I have found that most peanut butters have roasted peanuts and are roasted in Gelatin. I have only found on Peanut butter at one store that i can use gluten free or natural has i have found have by products.