This moist, rich, super-easy treat has long been a favorite of my immediate and extended family — and of mine, as the lazy baker who makes it. How can you go wrong with vegan peanut butter chocolate chip blondies? Other than, of course, if you’re allergic to peanuts. It’s even easy to make this cake gluten free — simply swap gluten-free flour for the whole wheat pastry.
I often make this when I’m asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of the cakes at home. It doesn’t matter if you use smooth or crunchy peanut butter, but make sure it’s not too stiff, so that it’s easier to incorporate into the batter. And this is so simple to make that you might come up with your own variations.
Make this in a standard 8- by 8-inch or 9- by 9-inch round pan to get 9 squares, or a round pan for 8 wedges. Of course, you can cut the pieces smaller — though you probably won’t want to! These are fantastic served with coffee, tea, or a cold glass of nondairy milk. Recipe adapted from Vegan Express by Nava Atlas.
Serving Size: 1
Amount Per Serving:Calories: 220 Total Fat: 11g Trans Fat: 0g Sodium: 195mg Carbohydrates: 29g Fiber: 3g Sugar: 15g Protein: 9g