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.