I veganized this recipe from Kelly over at Evil Shenanigans – a fellow Foodbuzz foodie friend – and it is simply delicious! Jo gave us her classic blondies a few posts back, but this is for the peanut butter lovers in the casa! It has a very butterscotch loveliness about it, and you can’t beat that! I did make some minor changes to the original recipe, aside from the obvious veganizations – increasing the cinnamon, using brown rice syrup in place of golden/corn syrup, and using a blend of sugars in place of all brown. So here it is! Hope you enjoy it as much as I do!
Ingredients:
For the blondies:
1 C plus 2 TBSP all-purpose flour
1 1/4 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
1/4 C packed brown sugar
1/2 C granulated sugar
1/3 C Earth Balance vegan butter, softened if mixing by hand
1 tsp vanilla extract
1/4 C canola oil/So Delicious coconut milk beverage (50:50 ratio)
1/2 C creamy peanut butter
1 TBSP brown rice syrup
For the frosting:
2 TBSP Earth Balance vegan butter, softened if mixing by hand
2 TBSP creamy peanut butter
1 C powdered sugar
1-2 TBSP So Delicious Coconut milk beverage
Directions:
1. Heat the oven to 350°F and line an 8×8 square cake pan with parchment.
2. In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, granulated sugar, peanut butter, and brown rice syrup. Add the canola/milk mixture and beat until well combined.
3. Sift together the flour, baking powder, cinnamon, and salt. Add to the creamed butter mixture, and beat until blended. The batter will be VERY thick – a spreadable consistency more than pourable.
4. Bake for 25-30 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.
5. For the frosting, add all ingredients to the bowl of an electric mixer. Beat until combined and fluffy-delicious. Spread onto cooled blondies. Cut, serve, and enjoy!
Happy Baking!
On Yesterday In History: Cranberry Sauce with dried cherries – perfect for the upcoming feasting 
![[Valid RSS]](http://innocentprimate.files.wordpress.com/2009/06/valid-rss.png "Validate my RSS feed")
I’m so impressed with your changes! Glad you enjoyed the recipe!
Thanks Kelly!!
YUM! What a great combo: two of my favorite things! Peanut Butter and So Delicious Coconut Milk! Can’t wait to try this.
These look awesomeawesomeawesome.
These look delicious and right up my alley as I have a peanut butter addiction that sits right next to my love of chocolate! That frosting sounds especially yummy!
Thanks for veganizing and posting these. They sound really delicious. I never had blondies, I should start with these!
Delicious blondies, I love your frosting with pb and coconut milk!
That looks AWESOME. thanks for posting…gonna have to try this.
[...] This post was mentioned on Twitter by Turtle Mountain, J Bretzman. J Bretzman said: RT @So_Delicious: Such deliciousness! Peanut Butter Cinnamon-Frosted Blondies. http://bit.ly/844S2V #vegan [...]
I like the coconut milk addition in this – vegan blondies are not easily accomplished, I’d think… well done!
Thanks everybody!
Wow times a million. Sara blessed me and my coworkers with a sample of the peanut butter blondies pictured above and all I say is that we are so lucky to have her vegan highness in Kansas City for as long as possible! And we want Miss Jo back for a visit soon! Thanks to you both for brightening up the world with love and good nosh.
Oh, my, these sound wickedly good! Cinnamon in a frosting is just fantastic.
Oh Ricki! You’re genius..I should’ve added some cinnamon to the frosting as well!!! I may try that next time
Making me hungry just reading this.
[...] Peanut butter blondies! Reader Andy left me the recipe on my Facebook page, and I knew I HAD to make them! I made a few small changes to the recipe, and made a different frosting, but they are so so good! The original recipe is here. [...]