Peanut butter and jelly - name a better combination! It is the ultimate pairing, made popular in the USA as a sandwich filling, and now the delicious flavours are used in a variety of recipes including in baked goods. Here is my recipe for the most amazing vegan peanut butter and jelly blondies!
A blondie is basically a brownie, minus the cocoa powder, and is often referred to as a blonde brownie. They are often overlooked, however they have the same fudgy, rich texture even without the chocolate component, and are equally as delicious in my opinion.
For this recipe I added PB&J into the mix. I used smooth peanut butter from Meridian which is made with 100% peanuts (no added extras), and for the jelly (jam) I used smooth strawberry jam from Hartley's. However feel free to mix it up with different flavoured/textured nut butters and jams to suit your taste!
Vegan Peanut Butter & Jelly Blondies
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
4 tbsp ground flax
100g dairy-free butter
150g granulated sugar
150g brown sugar
1 tbsp vanilla extract
250g plain flour
1 tsp baking powder
1/2 tsp salt
100g peanut butter
Prepare the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken (around 15 minutes).
Preheat the oven to 180 °C (or 160 °C fan assisted, like mine) and line a 7 x 11 pan with parchment paper.
Melt the vegan butter by gently microwaving in a bowl until melted, making sure to check around every 20 seconds.
In a large bowl, mix the melted butter and both the granulated and brown sugars together. Then add the thickened flax eggs and vanilla, and mix until evenly combined and smooth.
Sift in the flour, add the baking powder and salt, and stir until just combined, do not overmix!!
Pour the batter into the prepared pan and smooth out the top.
Soften the peanut butter in the microwave in a bowl, until runny. Pour the melted peanut butter evenly over the batter mix and lightly swirl with a spoon.
Spoon the jam on top of the mix, and swirl again with a spoon.
Bake for around 30-35 minutes or until the top just starts to crack.
Remove from the oven and allow to cool in the pan for around 15 minutes, then pull the blondies out of the pan and cool fully on a wire rack.
Once cooled, decorate as desired, slice and serve!
Store in a sealed container for up to 5 days
These are amaaazing served warm (microwave for around 20 seconds) with some extra peanut butter drizzled on top.
Thanks for reading, I hope you enjoy making these vegan peanut butter and jelly blondies. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!