Made with only five ingredients, these vegan blondies take just 25 minutes to make and can be customised with any extras you like. Try pretzels, dark chocolate, nuts, jam or dried fruit in them, and make them multiple times to decide which version is your favourite.
Oil and line a 20 x 20-centimetre baking tray with non-stick baking parchment and heat the oven to 180°C.
Melt the coconut oil in a small pan on the stove or in the microwave. Pour the liquid oil into a bowl with the sugar and peanut butter and beat until smooth and creamy.
Add the flour and stir until it forms a thick ball, then stir in the almond milk until it is a soft, fudgy texture.
If adding chocolate, it’s best cut into rough chunks. Add it or any other extras at this stage, stirring through lightly, and tip the dough into the baking tray.
Press out into the corners of the tray with a spoon until the top is smooth and about an inch-and-a-half thick all over. Bake for 20 minutes or until the top of the blondies look cooked and the very edges are crisp but the centre is still soft if you press the top of it.
Allow the blondies to cool completely in the tin on a rack and then lift out using the greaseproof paper. Cut into 16 squares. The centres will be soft and gooey and they’ll be delicate to handle. They’ll keep for three to four days in an airtight container.