Description
These gooey and molten soft peanut butter blondies are loaded with chocolate chunks and unbelievably vegan!! Using just peanut butter as the “egg,” these peanut butter cookie bars are made in one bowl and ready in 30 minutes!
Ingredients
Scale
- 2 cups (250 g) all purpose flour*
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 cup (200 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 cup (250 g) smooth creamy unsalted peanut butter
- 1/2 cup (113 g) vegan butter, melted and cooled
- 1 tbsp vanilla extract
- 1/3 cup (80 mL) dairy free milk*
- 1 cup dairy free chocolate chips
- 7–8 Vegan peanut butter cup candies*
Instructions
- Prep: Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper. Measure out all ingredients.
- Make the batter: In a large bowl, whisk together the melted vegan butter, brown sugar, and granulated sugar. Add in the peanut butter, vanilla, baking powder, baking soda, and sea salt, and whisk until combined. Then add in the flour and dairy free milk, and use a rubber spatula to fold just until the dry ingredients are incorporated into the wet. Then add in the chocolate chips, and fold just until evenly distributed.
- Bake: Press the dough into the 8×8 pan until the dough reaches the sides of the pan. Bake for just 30 minutes, or until a toothpick just comes out clean. Remove from the oven and press in the vegan peanut butter cups, sliced in half into the top of the bars.
- Slice and serve! You can slice and serve these right after cooling them for 5 minutes. Enjoy!
Notes
Gluten free: Swap in gluten free 1:1 flour, such as King Arthur Measure for Measure.
Peanut butter swap: Swap in almond butter, cashew butter, or sunflower seed butter!
Dairy free milk: Use oat milk, soy milk, almond milk, or your favorite.
Peanut butter cup candies: I used Justin’s dark chocolate peanut butter cups here!
