Vegan Recipe Revamp: Peanut Butter Blondies
How good are these vegan blondies? We ate a whole pan in 24 hours. I’m not proud of that fact, but I am proud that I was able to produce a dense, chewy peanut buttery brownie with a fudgy top layer WITHOUT any animal products. Add these to your Superbowl spread or bake some up for a Valentine’s treat. Either way, you’ll be a magician in the kitchen, because these will disappear fast!
Peanut Butter Blondies with Chocolate Ganache
Makes 12 blondies
Blondies:
- 3/4 c. natural peanut butter
- 1/3 c. Earth Balance, softened
- 1/4 c. unsweetened applesauce
- 1/4 c. unsweetened almond or soy milk (vanilla or plain)
- 1/2 c. packed organic brown sugar
- 2/3 c. organic sugar OR 2/3 c. NuNaturals Stevia Baking Blend
- 1/2 t. vanilla extract
- 1 1/4 c. whole wheat pastry flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
Chocolate Ganache
- 3/4 c. vegan chocolate chips
- 1/3 pkg. (~4 oz.) extra firm silken tofu
- 1/2 t. vanilla extract
- splash of almond or soy milk, if needed
Preheat oven to 350 degrees. In a large bowl, cream together peanut butter and Earth Balance. Add in brown sugar, white sugar or stevia, vanilla, applesauce and milk and beat until fluffy.
In a smaller bowl, combine flour, baking soda, baking powder and salt.
Add a little at a time to the peanut butter mixture until incorporated. Spread mixture in the bottom of an 8×8 pan that has been sprayed with cooking spray. Bake for 20 minutes.
Meanwhile, melt chocolate chips in the microwave or in a double boiler. Cream melted chocolate with tofu, vanilla and milk, if needed.
Let blondies cool entirely before spreading with the chocolate ganache and cutting into squares. Keep refrigerated.
