When you’re indecisive and want both peanut butter and chocolate in your dessert…you end up with this. Worth every effort.
These blondies are fluffy, chewy, moist…and will melt in your mouth. A peanut butter blondie swirled with a chocolate batter and sprinkled with chocolate chips. Need I say more?
These are secretly healthier than your average blondie. Sweetened with coconut sugar and 100% gluten-free. And of course they are also completely vegan.
I highly recommend to sprinkle with a little flaky sea salt when they come right out of the oven!
This recipe is…
- Mouthwateringly delicious
These blondies are fluffy, chewy, moist…and will melt in your mouth. A peanut butter blondie swirled with a chocolate batter and sprinkled with chocolate chips.
- 1 ¼ cup gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp cocoa powder
- ½ cup peanut butter
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flax seed meal + 2 tbsp water)
- ¾ cup + 2 tbsp non-dairy milk
- ¼ cup chocolate chunks
- Flaky sea salt
Preheat oven to 350 degrees. Grease an 8×8 baking dish.
In a large mixing bowl, combine the flour, baking powder, and salt.
In a seperate bowl, whisk together the peanut butter, sugar, vanilla, flax egg, and milk. Add the wet mixture to the dry and stir until combined. Transfer 1/2 cup of the batter to a small bowl. To the bowl, add 1 tbsp cocoa powder and 2 tbsp non-dairy milk.
Transfer the peanut butter batter into the baking dish and spread into an even layer. Pour over the chocolate batter. Using a knife, swirl the chocolate batter into the peanut butter batter. Sprinkle over the chocolate chunks.
Bake for 22 min. until a toothpick inserted comes out clean. Cool for 5 min. before slicing. Sprinkle over flaky sea salt.