Vegan Peanut Butter Blondies

Vegan peanut butter blondies - these indulgent blondies are rich, fudgy and
chewy, with a nutty caramel flavour and swirls of raspberry jam. They are quick
and easy to make in one pan and you can swap the jam for chocolate chips or
Oreos if you like.

Servings: 12 blondies

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

blondies

Instructions

1 Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 20 cm/8 inch
square cake tin and line with baking parchment.
2 Place the butter, sugar, peanut butter, yogurt and vanilla extract in a pan over
a low heat and stir until melted and smooth. Remove from the heat.
3 Sift together the flour, cornflour, baking powder, bicarb and salt and add to
the wet ingredients. Stir in until no dry lumps remain; the batter will be quite
thick.
4 Scrape the batter into the prepared tin and spread level.
5 Heat the jam up slightly until it is runny enough to pipe and transfer it to a
disposable piping bag. Snip off the tip and pipe swirls of jam on top of the
blondie mixture.
6 Bake for about 25 minutes until a skewer inserted into the centre comes out
gunky with moist crumbs but no wet batter. The blondies should be nicely browned
but still have a slight jiggle if you shake the tin.
7 Allow the blondies to cool fully in the pan before slicing into 12 pieces.

Vegan Peanut Butter Blondies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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