Despite it being 85 degrees outside, I’m still baking 🤷🏼♀️.
These blondies are so easy to make, only require 7 ingredients, use one bowl, and are done in just about 25 minutes.
If you’re making them vegan, check your chocolate chips to be sure they don’t contain milk. Toll House chips are NOT vegan (all I had on hand), but there are brands that are, such as: Enjoy Life and the Toll House Simply Delicious line.
Also, it’s super important to let these cool completely in the pan before you try to cut into them, or they’ll come out crumbly.
Preheat your oven to 350 degrees.
In a large bowl, using a spatula, mix together the brown sugar, peanut butter and coconut oil.
Add in the flour and salt, and mix together until just combined.
Add in the oat or nut milk and slowly combine. It will take a minute to incorporate, so don’t worry!
Finally, mix in your chocolate and peanut butter chips.
Scoop the batter into an 8×8 pan sprayed with cooking spray.
I also added a few extra chips on top to make them look even prettier!
Bake for 18-22 minutes or until the edges have slightly browned.
Let cool completely in the pan.
Cut into 9 large or 16 small squares, and enjoy!!
Note: these are best stored in the fridge, in a sealed container, for up to 5 days.
Adapted from: Baker By Nature
Makes: 9 large or 16 small Blondies
Prep: 5 minutes, Cook: 20 minutes, Total: 25 minutes
- 1 cup brown sugar
- 3/4 cup peanut butter
- 1/4 cup coconut oil, melted
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup oat or nut milk
- 2/3 cup chocolate chips or a mix of chocolate and peanut butter chips (the classic Toll House chips are NOT vegan, but there are many brands that are, such as: Enjoy Life and the Toll House Simply Delicious line)
Preheat your oven to 350 degrees.
In a large bowl, using a spatula, mix together the brown sugar, peanut butter and coconut oil.
Add in the flour and salt, and mix together until just combined.
Add in the oat or nut milk and slowly combine. It will take a minute to incorporate, so don’t worry!
Finally, mix in your chocolate and peanut butter chips.
Scoop the batter into an 8×8 pan sprayed with cooking spray.
I also added a few extra chips on top to make them look even prettier!
Bake for 18-22 minutes or until the edges have slightly browned.
Let cool completely in the pan.
Cut into 9 large or 16 small squares, and enjoy!!
Note: these are best stored in the fridge, in a sealed container, for up to 5 days.
Crunchy Salty Sweet 