After all the interest in my giveaway of Vegan Cookies Invade Your Cookie Jar (see blog post below: hello all you freeloaders from the Money Saving Expert forums), I thought I’d make something out of it and having all the ingredients for the peanut butter blondies in the cupboard negated any need to go to the supermarket. Result.
These are very easy to make but as I’ve never had a blondie before, I’m not sure if they came out properly. They’re very soft and sweet and sugary; almost too sugary, but this is probably because I didn’t have enough brown sugar and so topped it up with white sugar.
Peanut butter blondies
3/4 cup peanut butter
1/3 cup oil
1 cup brown sugar
1/4 cup non-dairy milk
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts
Preheat oven to 350F/180C. 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 non-dairy milk and vanilla. Stir in the 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 the blondies from the oven and cool completely before slicing.