> Skip to content

Recipe  •  8 February 2024

 

Millet, Peanut Butter, and Chocolate Blondies

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.

Makes: about 10 slices

Ingredients

  • 50g (⅓ cup) ground flaxseed
  • 155g (⅔ cup) unsweetened oat milk 125g (½ cup) cold vegan butter 300g (1⅓ cups) raw cane sugar
  • 400g (1½ cups) crunchy peanut butter 10g (2 teaspoons) pure vanilla extract 10g (2 teaspoons) baking powder
  • 3g (½ teaspoon) fine sea salt 180g (1 cup) millet flour
  • 250g (1½ cups) dairy-free dark chocolate chips 100g (⅔ cup) chopped natural peanuts

Method

  1. Preheat the oven to 350°F (175°C). Lightly coat a 9-inch (23cm) 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 5 days. The blondies are best eaten at room temperature.

Feature Title

More features

See all recipes
Recipe
Macadamia Feta and Herb Scones (Biscuits)

You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones.

Recipe
Espresso Coffee Cake

In the UK, coffee cake is literally a cake with coffee in it.

Recipe
Slow Cooker Honey and Hoisin Duck Wraps

Cooked on low for 8 hours, the tender duck will simply fall off the bone, ready to be wrapped in tortillas with spring onions, cucumber and hoisin sauce in this slow cooker take on the classic takeaway dish.

Recipe
Slow Cooker Butterbean Pesto and Chorizo Stew

Packed with butter beans and spicy chorizo this easy stew is topped with pine nuts, fresh basil and dollops of pesto.

Recipe
Tofu, Sesame and Soy Noodles

Super simple, and healthy too!

Recipe
Seasonal Mixed-Berry Crostata

This open-faced baked crostata features a crispy, rustic, free-form crust. Sweet, tangy, seasonal fruit with a hint of cinnamon fills the centre.

Recipe
Spicy tomato, tortellini and chilli soup

This vegetarian slow cooker spicy tomato tortellini and chilli soup from Bored of Lunch is an easy dish for cold days.

Recipe
Vegetable & Mushroom Spring Rolls

A staple snack with a twist.

Recipe
Slow cooker veggie Lancashire hot pot

A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.

Recipe
Garlic Butter Chicken Bites

Delicious, soft and very versatile.

Recipe
PB & J No-Cook Porridge

PB & J in breakfast form, and super easy too!

Recipe
Cod Puttanesca

Inspired by the classic pasta dish, this easy one-pot dish sees cod fillets cooked in a rich tomato sauce with olives, capers and anchovies.

Looking for more recipes?

See all recipes