Vegan Peanut Butter Blondies

Name: Vegan Peanut Butter Blondies
Prep time: 10 min
Cook time: 25 min
Ingredients: 120 g (½ cup) vegan block butter; 250 g (1 + ¼ cups) light brown soft sugar; 200 g (7oz) smooth creamy peanut butter; 90 g (6 Tablespoons) plain soya yogurt (I use Greek style); 1 Tablespoon vanilla extract; 250 g (2 cups) plain (all-purpose) flour; 20 g (2 packed Tablespoons) cornflour (cornstarch); 1 teaspoon baking powder; ¼ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon salt; 100 g (⅓ cup) raspberry jam (optional)

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Vegan peanut butter blondies - these indulgent blondies are rich, fudgy and chewy, with a nutty caramel flavour and swirls of raspberry jam.

They are quick and easy to make in one pan and you can swap the jam for chocolate chips or Oreos if you like.

Vegan peanut butter blondies in a parchment lined tin.

These incredible vegan peanut butter blondies with jam swirl are dense, fudgy, soft and chewy with a crisp crust and tons of peanut butter flavour. The jam works beautifully with the peanut butter, PB&J is always a good combination!

I adapted these from an old non-vegan recipe I had on the blog, my original recipe had crushed Oreos mixed into the blondie batter, I decided to swap the Oreos for jam this time, but you can absolutely omit the jam and use roughly broken up Oreos or another kind of cookie instead!

They would also be great with chocolate chips, vegan peanut butter cups and/or roasted peanuts; but they are also delicious just on their own with no toppings or mix-ins if you fancy a pure peanut butter flavour.

A labelled photo of the ingredients needed to make vegan peanut butter blondies in bowls.

Ingredient Details:

Peanut butter: You want to use a smooth, creamy peanut butter, NOT natural or crunchy.

Vegan butter: Use a block style butter rather than spreadable for the best results. I like Flora plant butter or Naturli vegan block.

Light brown sugar: Using light brown sugar gives these blondies a delicious caramel flavour and chewy texture. I do not recommend swapping this for any other kind of sugar or sweetener.

Soya yogurt: Plain soya yogurt replaces the eggs, adding moisture while keeping the blondies soft and chewy. Coconut yogurt should also be fine. You may be able to use non-dairy milk instead though bear in mind that I haven't tested that.

Plain flour + cornstarch: Using a mixture of plain (all-purpose) flour and cornflour (cornstarch) gives these blondies a great texture. You can use extra plain flour instead of cornflour if you don't have any but the texture may be slightly different.

Baking powder + soda: You need to use both, do not swap one for the other, they are not the same and swapping them out could drastically change the texture of the blondies.

Vanilla: Use extract rather than essence for the best flavour.

Jam: This is optional but works really well with the peanut butter flavour. I like raspberry but you can use any kind you like.

Close up of a vegan peanut butter blondie.

How To Make Vegan Peanut Butter Blondies:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Place the butter, sugar, peanut butter, yogurt and vanilla in a pan and heat until smooth and melted.

Step 1, the melted wet ingredients in a pan.

Step 2: Add the flour, cornflour, baking powder, bicarbonate of soda and salt and mix well.

Step 3: Scrape the blondie batter into a lined 20cm square tin and spread level.

Step 4: Warm the jam slightly and transfer it to a piping bag.

Step 5: Pipe swirls of the jam on top.

Step 6: Bake for about 25 minutes.

Vegan peanut butter blondies on a sheet of baking paper.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Use a metal rather than a glass or ceramic pan. Glass dishes retain more heat and it is easier to overbake the blondies as they will continue to cook after you take them out of the oven.

Instead of piping the jam on top you can just dollop spoonfuls on and use a knife to gently swirl them.

Be careful not to overbake the blondies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.

The blondies will puff up as they bake and sink as they cool, it is normal for them to be dipped in the middle.

Let the blondies cool completely before slicing them, that way you will be able to get neat squares.

I like these vegan peanut butter blondies best the day after they are baked, when they have had time to firm up a bit.

They will keep in an airtight container at room temperature for around 5 days. If you prefer a denser, chewier blondie, store them in the fridge.

FAQ's:

Can I freeze them?

Yes these blondies freeze well. Allow to cool completely first then freeze them well wrapped or in a freezerproof container. Allow to defrost at room temperature to serve.

What can I use instead of the jam?

The jam swirl can be omitted for a pure peanut butter blondie, or use extra peanut butter instead for even more peanut flavour.

You can also mix around 85-100g of chocolate chips into the batter before baking (let it cool slightly first so that they don't just melt), or use a packet of roughly broken up Oreos, Bourbon biscuits, Biscoff or Jammy Dodgers. Bear in mind that different mix-ins may affect the bake time slightly.

Can I make a smaller batch?

Yes, a half batch of the recipe works well in a 2lb loaf tin and takes around 18-20 minutes to bake.

More Vegan Blondies And Brownies:

Close up of vegan peanut butter jam blondies.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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