Today we're sharing a really easy and fun recipe. These Eggless Peanut Butter Chocolate Chip Blondies are soft and chewy and come together really quickly. Make this recipe the next time you're craving something sweet and we know you'll love them!
Recipe is by Mimi Council.
Eggless Peanut Butter Chocolate Chip Blondies Makes 9 blondies 1/2 cup (113 g) salted butter, melted 113 grams (1/2 cup) organic cane sugar 57 grams (1/4 cup) organic packed light brown sugar 1 teaspoon organic vanilla extract 1/2 cup (142 grams) organic peanut butter 22 grams (1 tablespoon) organic maple syrup 1/2 cup organic milk 1/4 cup organic heavy whipping cream 255 grams (2 cups) organic all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 142 grams (3/4 cup) organic semi sweet chocolate chips
Method Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the melted butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined.
Add the peanut butter, maple syrup, milk, and heavy whipping cream, flour, baking powder, and sea salt in that order. Mix on low until combined and you don’t see any flour bits.
Add the chocolate chips and mix to combine completely.
Transfer the batter into the baking pan and spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
Store in an airtight container for up to 5 days.
Gluten Free — Replace the all-purpose flour with 1 2/3 cups (255 g) gluten free flour blend.
High altitude — Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.