Vegan Peanut Butter Blondies
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.
Servings 12 blondies
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
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 20 cm/8 inch square cake tin and line with baking parchment.
- Place the butter, sugar, peanut butter, yogurt and vanilla extract in a pan over a low heat and stir until melted and smooth. Remove from the heat.
- Sift together the flour, cornflour, baking powder, bicarb and salt and add to the wet ingredients. Stir in until no dry lumps remain; the batter will be quite thick.
- Scrape the batter into the prepared tin and spread level.
- Heat the jam up slightly until it is runny enough to pipe and transfer it to a disposable piping bag. Snip off the tip and pipe swirls of jam on top of the blondie mixture.
- Bake for about 25 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. The blondies should be nicely browned but still have a slight jiggle if you shake the tin.
- Allow the blondies to cool fully in the pan before slicing into 12 pieces.
Notes
- See post above for tips, details and step-by-step photos.
- 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.
- You can omit the jam if you want.