“What exactly is a blondie, you might ask? Imagine a brownie, except it is not brown as there is no cocoa powder. It is blond in colour, in this case from the peanut butter. If you have a craving for a Snickers bar, this is a healthier and cruelty-free treat that will satisfy you whether you are gluten-free or not.– Ed Tatton, Vegan Chef, artisan breadmaker and owner of Bred Bakery in Whistler, BC.

Vegan Peanut Butter and Chocolate Blondies

Ed Tatton

These vegan peanut butter chocolate blondies are naturally gluten-free thanks to millet flour. Easy to make with simple ingredients, they are moist, chewy and the perfect healthy-ish snack.

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Ingredients

Flax Egg

⅓ cup ground flaxseed
⅔ cup unsweetened oat milk

Vegan Blondie

½ cup cold vegan butter
1⅓ cups raw cane sugar
1½ cups crunchy peanut butter
2 tsp pure vanilla extract
2 tsp baking powder
½ tsp fine sea salt
1 cup millet flour
1½ cups dairy-free dark chocolate chips
⅔ cup natural peanuts chopped

Instructions

Flax Egg

To make your flax egg, whisk together the flaxseed and oat milk in a small bowl until a smooth paste forms. If there are any lumps, push a small rubber spatula against the side of the bowl to break them up. Let sit for 10 minutes to bloom and thicken.

Vegan Blondie

Preheat the oven to 350°F (175°C). Lightly coat a 9-inch (23cm) square cake or brownie pan with canola oil spray, then line the bottom and sides with parchment paper, leaving extra hanging over the sides.
In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed until smooth and paler, 5 minutes. Add the peanut butter, vanilla, and flax egg and beat until everything is well incorporated, 2 minutes.
Add the baking powder, salt and millet flour and beat on medium speed until no dry patches remain, 1 minute.
Add the chocolate chips and gently incorporate until just mixed.
Scrape the batter into the lined pan and spread it evenly with a rubber spatula. Lightly compress the batter. Sprinkle evenly with the peanuts. Bake until the blondie is golden brown, 25 to 30 minutes. Let the blondie cool in the pan on a cooling rack for at least 1 hour or overnight before cutting.

Notes

Recipe notes:

These vegan, gluten-free blondies are best eaten at room temperature.
Store the blondies in an airtight container in the fridge for up to 5 days.

Keyword Blondies, Chocolate peanut butter, chocolate peanut butter blondies, easy vegan dessert, gluten-free blondies, vegan blondies

Recipe Tips & FAQs

What is a blondie?

A blondie is similar to a brownie, but without cocoa powder. Instead of a rich chocolate colour, blondies have a lighter, golden hue — in this recipe, that colour and flavour come from the peanut butter.

Are these blondies gluten-free?

Yes, these blondies are naturally gluten-free because they are made with millet flour. This makes them a great option for anyone avoiding gluten, while still delivering a soft, rich texture.

Are blondies healthier than brownies?

These blondies are designed to be a more wholesome alternative to traditional desserts. As Ed Tatton notes, they can satisfy a craving similar to a chocolate bar like a Snickers, while remaining completely vegan and made with simpler ingredients.

Can I substitute the gluten-free flour in this recipe?

Yes, the recipe is flexible. Chef Tatton suggests using chickpea flour as a substitute for millet flour, which still works well and maintains the structure of the blondies.

Can I use a different nut butter instead of peanut butter?

Absolutely. While peanut butter gives these blondies their signature flavour, you can also use almond, cashew, or hazelnut butter for a different variation.

What toppings work best for blondies?

You can finish these blondies with your choice of chopped nuts for added texture and flavour. This is an easy way to customize the recipe to your taste.