Ingredients:
- 3/4 cup peanut butter
- 1/3 cup oil (I used coconut oil)
- 1 cup brown sugar
- 1/4 cup nondairy milk (I used unsweetened almond milk)
- 2 tsp. pure vanilla extract
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/3 cup peanuts (I omitted this ingredient)
Directions:
1. Preheat oven to 350 F. Lightly grease metal 8 x 8-inch baking dish.
2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil, and sugar. Stir in the nondairy milk and vanilla. Stir in the flour, salt, and baking powder. Once you get the flour somewhat mixed in, it's easier to just use your hands to knead the dough until soft. It will be very very thick and won't spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
3. Bake for 22 to 25 minutes; the blondie edges should be just barely darkened. The top will appear soft, and that's okay. Remove the blondies from the oven and cool completely before slicing.
