one green planet
one green planet

Seeing as how I have a few jars of homemade vegan Nutella hanging out in my fridge, swirling it right into some peanut butter bourbon blondies just made sense. I chose to underbake these just a little bit, especially since dry blondies are no one’s favorite, right? Sub in any nut butter you have around for the peanut butter, but please don’t skip the vegan Nutella, it just makes these!

Peanut Butter and Nutella Bourbon Blondies [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

9

Cooking Time

25

Ingredients

  • ¾ cup peanut butter
  • ⅓ cup maple syrup
  • ⅓ cup cold water
  • 2 tablespoons bourbon
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ cup vegan nutella
For the Vegan Nutella:
  • 1 cup hazelnuts, unsalted
  • 6-8 dates, pitted
  • ⅓ cup cocoa powder
  • ¾ cup maple syrup
  • ½ cup almond milk (or non-dairy milk of your choice)
  • 1 tablespoon vanilla extract

Preparation

  1. In a high powdered blender or food processor fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. Store in the refrigerator for up to a month.
  2. Grease an 8x8 or 9x9 pan and set aside. Preheat oven to 350 degrees F.
  3. In a large bowl, mix together the peanut butter, maple syrup, cold water, and bourbon. Add in the sugar, vanilla, flour, baking soda, and salt. Stir until mixture is well combined. If mixture is too stiff, add a tablespoon or two of water. Spread batter into the greased pan, using a spatula to spread the batter in the pan evenly. Swirl in the nutella. I had to heat mine up a bit to get it to a better spreading texture, but it depends on your nutella!
  4. Bake for 20-23 minutes, or until mixture is golden on top. Let cool and cut into squares.

    Discover more recipes with these ingredients

  • Chocolate


About The Author

photourl

Abby Thompson

See My Recipes

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant-based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.