These easy vegan blondies come together with less than 10 minutes of prep time. Loaded with peanut butter and chocolate chips, they're made without butter or eggs!
Preheat your oven to 175°C (347°F). In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Line a 10.5"x8" rectangular baking pan with parchment paper. Set aside.
To a separate large mixing bowl, add the sugar, peanut butter, coconut oil, and vanilla extract and whisk for 2 minutes until combined (preferably using an electric mixer, but a regular whisk works as well). If you use a hand-held whisk, the mixture will gloop together into a ball initially, but as you continue to whisk it will loosen up.
Add the aquafaba and whisk for another minute. Then add the non-dairy milk and whisk until just combined.
Add the dry ingredients to the peanut butter mixture and whisk until just combined. Be careful not to over-mix.
Reserve 25g of the chocolate chips for topping and gently fold the remaining 150g into the batter.
Transfer the batter to the lined cake pan and smooth out the top using a spatula. Sprinkle the remaining chocolate chips on top.
For fudgy blondies, bake for 20 minutes, until lightly golden on top. Or allow them to be an extra 2-4 minutes for a cakey consistency. Allow the blondies to cool in the tin for 30 minutes to an hour until room temperature, then chill for 2 hours before slicing. Carefully remove them from the tin, and slice them into 12 portions with a sharp knife.
Sprinkle generously with flaky sea salt before serving for a delicious sweet and salty combination.
Store in an airtight container on your kitchen counter for up to 3 days or in the fridge for up to a week. When refrigerated they take on a nice fudgy consistency.You can freeze them in an airtight container for up to 3 months. To defrost, place them in the fridge overnight before serving.
Notes
Measure the recipe in grams for the most accurate results.
Don't overmix the batter, as this can result in the blondies having a gummy texture.
I recommend using an electric whisk for this recipe (it mixes better and is easier on your wrists!). But it isn't the end of the world if you don't have one, a standard hand whisk and some elbow grease will do the job.
Allow the blondies to cool completely before slicing them.
For even fudgier vegan blondies, chill them in the fridge overnight before serving!