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stack of peanutbutter and dark chocolate blondies
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5 from 3 votes

Peanut Butter & Dark Chocolate Blondies

This recipe for Vegan Peanut Butter and Dark Chocolate Blondies produces a bake which is packed with flavour.  The blondies are soft and yielding with a clear peanut butter and chocolate flavour. These blondies are naturally gluten free as well as being free of refined sugar,  but even if you’re not needing to follow a free-from diet this vegan blondie recipe is definitely one to try.  
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: afternoon tea, Cake
Cuisine: British
Keyword: gluten free, traybake, vegan
Servings: 9
Author: Angela Entwhistle


  • 20cm (8in) square shallow cake tin

  • Food processor or stick blender


  • 350 g (12oz) chickpeas drained weight
  • 125 g (4oz) smooth peanut butter
  • 50 g (2oz) panela sugar see notes below
  • 5 tablespoon maple syrup
  • 40 g (1½oz) oatmeal or porridge oats if relevant, check the pack to ensure they’re gluten free
  • 3 tablespoon vegetable oil
  • teaspoon almond extract
  • small pinch salt
  • 75 g (3oz)vegan dark chocolate

To Decorate

  • 25–50 g (1 – 2oz) vegan dark chocolate optional


  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the tin.
  • Place the 350g (12oz) drained chickpeas, 125g (4oz) smooth peanut butter, 50g (2oz) Panella sugar, 5 tablespoon maple syrup, 40g (1½oz) oatmeal, 3 tablespoon oil, 1½tsp almond extract and a pinch of salt into the food processor and blend until smooth and well combined. Or place in a deep-sided bowl and blend until smooth with a stick blender.
  • Chop 75g (3oz) vegan chocolate into small pieces or use vegan choc chips and stir into the mixture.
  • Spoon the brownie batter into the prepared tin and spread level. Bake in the centre of the oven for 30 minutes until the blondie has a nice crust but is still very slightly soft when prodded.
  • Remove the blondie from the oven and allow to cool completely in the tin.
  • To decorate, melt 25 – 50g (1– 2oz) dark vegan chocolate broken into small pieces in a bowl over a pan of hot water. Use a teaspoon to randomly drizzle the chocolate over the top of the blondie and allow to set.
  • Slice into pieces to serve.


 Panela is an unrefined cane sugar which you should be able to find in most good supermarkets in the sugar section. You can also use  jaggery, an unrefined sugar made from sugar cane, which can be sourced from the Asian shops or the Asian section of supermarkets (though you do need it to be granulated for this recipe).  Alternatively use light muscovado sugar or golden granulated sugar which is a more refined sugar. 
Store – for up to 1 week in an airtight container in a cool place.
Freeze – for up to 2 months