Melt-in-Your-Mouth Peanut Butter Blondies
Melt-in-Your-Mouth Peanut Butter Blondies
Indulge in these melt-in-your-mouth peanut butter blondies, featuring a fudgy texture and rich flavor. Perfectly paired with all-fruit jam or a drizzle of chocolate ganache for an irresistible treat.
Equipment
- 8-inch (20 cm) square baking pan
- Measuring cups and spoons
- spatula
- wire cooling rack
Ingrediënten
- ½ cup 128 g creamy natural peanut butter
- ½ cup 96 g raw sugar
- ¼ cup 60 g vanilla soy or other nondairy yogurt
- ¼ cup 60 ml vanilla soy or other nondairy milk
- 2 tablespoons 30 ml peanut or canola oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- ¾ cup 90 g light spelt flour
- ¼ teaspoon baking powder
Instructies
- Preheat the oven to 350°F (180°C, gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
- In a large bowl, use an electric mixer to cream together the peanut butter, raw sugar, and nondairy yogurt until light and fluffy, about 2 minutes.
- Stir in the nondairy milk, oil, vanilla extract, and sea salt until well combined.
- Sift the light spelt flour and baking powder over the wet ingredients.
- Stir until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and level it with a spatula.
- Bake for 22 to 25 minutes, or until golden brown and the edges pull away from the pan.
- Remove from the oven and let cool on a wire rack, still in the pan.
- Once cooled, chill in the refrigerator for a few hours before slicing and serving.
- Enjoy cold, and store any leftovers in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra indulgence, serve these blondies with a dollop of all-fruit jam or a drizzle of chocolate ganache.
Wine Advice:
Pair these peanut butter blondies with a sweet dessert wine, such as a late harvest Riesling or a tawny port, to complement their rich flavors.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 13 g | Fiber: 2 g | Sugar: 16 g | Salt: 0.4 g
