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. You‘’ll 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, that‘’s 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, 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. 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 that‘’s okay. Remove from oven and cool completely before slicing into 12 squares.

48 Comments
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  • 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