Makes 12 squares

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.