Love Brownies? You’ll Adore These Millet, Peanut Butter and Chocolate Blondies
A recipe for millet, peanut butter and chocolate blondies excerpted from the cookbook BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking by Ed and Natasha Tatton.
What exactly is a blondie, you might ask? Imagine a brownie, except it is not brown as there is no cocoa powder. It is blond in colour, in this case from the peanut butter. If you have a craving for a Snickers bar, this is a healthier and cruelty-free treat that will satisfy you whether you are gluten-free or not. You can use chickpea flour instead of millet flour, as well as different nut butters such as almond, cashew, or hazelnut and then top with your chosen chopped nut.
(Another Recipe from BRed: 6-Ingredient Vegan Scottish Shortbread Recipe)
Millet, Peanut Butter and Chocolate Blondies
Makes 10 slices
- ⅓ cupground flaxseed
- ⅔ cup unsweetened oat milk
- ½ cup cold vegan butter
- 1 ⅓ cups raw cane sugar
- 1½ cups crunchy peanut butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup millet flour
- 1½ cups dairy-free dark chocolate chips
- ⅔ cup chopped natural peanuts
1. Preheat the oven to 350°F. Lightly coat a 9-inch square cake or brownie pan with canola oil spray, then line the bottom and sides with parchment paper, leaving extra hanging over the sides.
2. To make your flax egg, whisk together the flaxseed and oat milk in a small bowl until a smooth paste forms. If there are any lumps, push a small rubber spatula against the side of the bowl to break them up. Let sit for 10 minutes to bloom and thicken.
3. In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed until smooth and paler, 5 minutes. Add the peanut butter, vanilla, and flax egg and beat until everything is well incorporated, 2 minutes.
4. Add the baking powder, salt, and millet flour and beat on medium speed until no dry patches remain, 1 minute.
5. Add the chocolate chips and gently incorporate until just mixed.
6. Scrape the batter into the lined pan and spread it evenly with a rubber spatula. Lightly compress the batter. Sprinkle evenly with the peanuts. Bake until the blondie is golden brown, 25 to 30 minutes. Let the blondie cool in the pan on a cooling rack for at least 1 hour or overnight before cutting.
7. Store the blondies in an airtight container in the fridge for up to five days. The blondies are best eaten at room temperature.
Excerpted from BReD, by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Ltd. Reproduced by arrangement with the Publisher. All rights reserved.