Home » Desserts » Brownies, Blondies, Bars » Molten One Bowl Vegan Peanut Butter Blondies
posted by Britt Berlinon Feb 3, 2023 (last updated Feb 6, 2024) 16 comments »
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5 from 4 reviewsThese 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!
If you’re looking for a recipe that’s easier than making chocolate chip cookies (or even brownies!), then look no further. These easy one bowl peanut butter blondies are just as delicious, chewy, dense and soft with crisp out edges as a chocolate chip cookie.
Only this time, they’re made in just one bowl, require NO chilling, and are ready in just 30 minutes start to finish! (P.S. hardcore peanut butter lovers will LOVE these no chill peanut butter chocolate chip cookies too!).
These might be my favorite peanut butter recipe on the blog (although I do love my classic peanut butter blossoms, vegan chocolate peanut butter cake, and banana bread cinnamon rolls with peanut butter frosting!).
These blondies are just so easy and downright delicious. Plus once you make the dough, you just press it into the pan, and you’re done! How simple is that?!
What’s more, you actually don’t need any eggs nor dairy to make this peanut butter blondie recipe. They’re naturally vegan, and yes, they can be made gluten free!
You can also totally customize these peanut butter blondies with whichever add ins you like, and they’re perfect for any time of year!
Simple Ingredients & Substitutions:
- Flour:We’re just using all purpose flour here, but there is a gluten free swap (see notes section in the recipe card!).
- Peanut butter:Use a creamy peanut butter– it yields a perfect texture! And it’s also the best vegan egg replacement here- it’s amazing! I also make sure that the peanut butter isunsalted– you want to be able to control the amount of salt going into these peanut butter blondies so that it’s not overwhelmingly salty. I wouldn’t recommend a peanut butter like Jif or Skippy- you want a runny and all natural peanut butter.
- Vegan butter:Just a little to mix with the peanut butter to help with the texture. If you are not vegan nor dairy free, you can use regular dairy butter (though I have not personally tried this, as I’m vegan!). I recommend using unsalted butter, as we’re going to add in the salt ourselves.
- Light brown sugar & granulated sugar:We’re using both brown sugar and granulated sugar here. Brown sugar contains molasses, which is going to help with that dense and rich flavor, along with the chewiness of the blondies. The granulated sugar helps to make sure that the blondies don’t get too chewy. I love using Florida Crystals, as it’s certified vegan- super important!
- Chocolate chips:I love Pascha Chocolate or Enjoy Life vegan chocolate chips! I love using dark chocolate chips or chocolate chunks.
- Baking powder:To help our blondies rise a bit.
- Sea salt:To balance the sweetness!
Why no eggs?
You actually don’t need eggs in order to create that lovely chewy and dense flavor. The vegan “egg” substitute that we’re using is truly just peanut butter- it’s fantastic!
I have a whole article on which vegan egg substitutes I recommend for which recipes here. It’s very helpful for when you want to alter recipes on your own!
How to make the easiest peanut butter blondies (step by step photos)
Fun blondie mix-ins:
- Oreos (because who doesn’t want a parent trap moment?! Speaking of which…check out my Oreo Cheesecake with peanut butter ganache!)
- Vegan candy coated chocolate gems (the vegan version of m&ms)
- Peanuts
- Vegan white chocolate chips
- Vegan peanut butter cups
- Dollops of vegan caramel
Can I make these peanut butter blondies gluten free?
Absolutely! I love using King Arthur Measure for Measure gluten free flour at an equal swap in for all purpose flour. So both the gram measurements and the US cup measurements work for this swap in!
I have not tried this recipe with oat flour, but based on the success of my vegan oat flour chocolate chip cookies, I would feel confident trying it! (Though I can’t guarantee any success!).
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Vegan Peanut Butter Blondies
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Britt Berlin
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Blondies and Brownies
- Method: Baking
- Cuisine: American
- Diet: Vegan
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!
- Brownies, Blondies, Bars
- Desserts
originally published on Feb 3, 2023 (last updated Feb 6, 2024)
16 comments Leave a comment »
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16 comments on “Molten One Bowl Vegan Peanut Butter Blondies”
Leave a comment »
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Stephanie R — Reply
I made these for the first time and they were SO good! Turned out perfect! I subbed a couple things. I used plain Greek yogurt instead of DF and used arrowroot powder vs cornstarch.
Husband and kid approved! 😉
We will definitely be making them again!-
Britt Berlin — Reply
Amazing!! Thank you SO much for sharing your subs too, that’s so helpful!! Enjoy 🙂
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Namrata Patel — Reply
Hi can I make chocolate chip blondies using this recipe?
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Britt Berlin — Reply
Hi! Do you mean regular blondies without peanut butter?
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alison fetherstonhaugh — Reply
I made these but didn’t think they tasted like much the sugar 1/4 I couldn’t taste sweetness? I made using coconut sugar would this be why ?
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Britt Berlin — Reply
Hi Alison! Did you mean that you reduced the sugar to 1/4 of what the recipe calls for? I’m so sorry, I don’t think I understand!
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Miriam — Reply
Made them today, so quick and easy and deliiiiiiicious! I decided to go for coconut blossom sugar instead of brown sugar and went for sugarfree applesauce instead of veg. yoghurt cause that was in my fridge already (and I did not feel like shopping, ha) and they still turned out super chewy and soft and all around good texture and TASTE. An amazing treat! I think they would work great with chopped and roasted, maybe even caramelized almonds and almondbutter instead of peanut, will try that next time. Your recipes never fail me Brit! Thanks so much!
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Britt Berlin — Reply
That’s AWESOME!! Oh I’m just so happy to hear this!! Thank you so much for coming back to leave this review 🙂 Literally made my day! Enjoy, and have the best weekend!
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Colin — Reply
I’m not seeing yogurt in the recipe but it’s commented on in a few spots, did the recipe change?
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Britt Berlin — Reply
Hi Colin! Yes the recipe changed to be even simpler! I omitted the yogurt for just ease of getting ingredients, and made sure the texture was kept the same by altering some ratios 🙂
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Carmen — Reply
Hi, i read somethimg about adding yogurt but neither the recipe nor the instructions mention yogurt? At what point do you add yoghurt and how much should be used?
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Britt Berlin — Reply
Hi Carmen! I’m so sorry about the confusion! SO this recipe used to use df yogurt in it, but I further adapted the recipe to be even easier (less ingredients for people to have to gather!), and omitted the yogurt while also adjusting ratios. If you see comments referring to the yogurt, it’s because of that (they’re a bit older comments!). So sorry for the confusion!
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Cristina — Reply
Hi,
I can’t wait to make this , looks delicious! I am vegan :))
I have a doubt about the ingredients “7–8 Vegan peanut butter cups” Is that really 7 cups? It seems like a lot , maybe I have different cup measures, I live in spain.Thank you !
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Britt Berlin — Reply
Hi Cristina! So sorry for the confusion- that’s referring to the peanut butter cup candies! 7-8 peanut butter cup candies, NOT cups 😉 There’s only 1 cup of creamy peanut butter int he batter! I’ll make a note of this so that it’s more clear! Thanks so much for leaving a comment!
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Tiff — Reply
This was the most amazing dessert I’ve ever made, and I’ve made a lot. This was a complete hit with everybody in my family! thank you for sharing a genuinely delicious and easy recipe.
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Britt Berlin — Reply
This is so wonderful!! Oh I’m so happy to hear it 🙂 Enjoy!!
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