Whole Wheat Peanut Butter Blondies.

My favorite soft & chewy peanut butter blondie recipe, lightened up with less sugar and whole wheat flour – without sacrificing any of the peanut butter taste!

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

Yes, this is peanut butter + chocolate recipe #2 this week. TGIF.

There are two reasons for all the peanut butter madness recently, I swear. First, there was a sale at my grocery store. Stock up when you can, folks.

Second, Happy National Peanut Butter Day! Yes, January 24th is the perfect day to celebrate all that is… peanut butter. You don’t think I’d miss the opportunity to celebrate this imperative holiday, right?

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

This recipe may look familiar to you. I’ve actually made something quite similar before. Two years ago, Kevin and I celebrated Valentine’s Day by going out for Mexican food and margaritas. Mexican food (tacos and quesadillas) was our first date – totally romantic, I know.

I remember buying him a leather wallet, making a few chocolate covered strawberries, and these blondies for dessert. I’m pretty sure the two of us ate nearly the entire pan. If there’s anyone who loves peanut butter more than I do, it’s my fiancé.

I  made the peanut butter blondies again this week, not necessarily as an early Valentine’s Day treat, but to celebrate today’s glorious peanut butter holiday. That’s right, today’s heart-shaped recipe is a little ode to peanut butter.

Because we all know…

There is Nothing Peanut Butter and a Spoon Can't Fix!To fit into my healthy January efforts, I lightened-up the original blondie recipe. I substituted whole wheat flour for the all-purpose, I reduced the amount of sugar, and I used melted coconut oil instead of regular. Perhaps not quite as healthy as a plate of broccoli, but hey – it’s ok to live a little.

The few dark chocolate chips and chocolate drizzle on top are both completely optional, but well… highly recommended for obvious chocolate-peanut-buttery reasons.

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

The beauty of this egg-free recipe is that it’s made in only 1 bowl. That’s right, no extra dishes to wash. Less time cleaning, more time eating. The recipe will take you 5 minutes to mix up and 25 minutes to bake. Not too shabby at all.

This whole wheat peanut butter blondie recipe is a great “base” recipe. It’s highly adaptable to fit whatever you’re craving or have on hand.

Here are some suggestions:

  • Feel free to leave out the peanuts if nuts in desserts aren’t your thing.
  • Use honey roasted peanut butter or your favorite variety. (Natural or non-natural)
  • Add dried fruits like raisins, dried cranberries, or sprinkle dried banana chips on top before baking.
  • Add peanut butter chips, white chocolate chips, butterscotch chips – really anything your blondie-lovin’ heart desires.
  • Use almond butter instead of peanut butter and chopped almonds instead of peanuts.

I used a heart cookie cutter to make the adorable heart shapes. I got 5 blondies (and a lot of edges and scraps to eat!) because my heart cookie cutter is large. Use any shape cookie cutter you want. If you don’t want to use one, just cut into regular squares. You will get about 12 large blondies if you cut them into squares.

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

One very important note! Be sure to wait until the blondies are completely cool before cutting. If you don’t wait until the blondies cool off completely, they will crumble. I let mine sit out overnight to be extra sure. You can always stick in the refrigerator for a few hours to speed up the process.

By the way, waiting for the blondies to cool off before cutting is the hardest part about this recipe. You’ll be waiting, anxiously, with the smell of peanut butter goodness wafting through your kitchen. Torture.

But the good news? The wait is well worth it, my friends.

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

Whole Wheat Peanut Butter Blondies. So soft, chewy, and full of peanut butter flavor. You won't even realize these are lightened-up!

They’re soft, they’re dreamy, they’re chewy, and they’re loaded with peanut butter flavor. Even with whole wheat flour and a reduced amount of sugar, they’re still plenty as good as the originals. Kevin didn’t even notice.

Love it when that happens. ;)

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Whole Wheat Peanut Butter Blondies

My favorite soft & chewy peanut butter blondie recipe, lightened up with less sugar and whole wheat flour - without sacrificing any of the peanut butter taste!

Yield: one 8-inch pan; yield depends on size of heart cookie cutter

Cook Time: 25 minutes

Total Time: 3 hours, 30 minutes (includes cooling)

Ingredients:

  • 3/4 cup (185g) creamy peanut butter*
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (90g) loosely-packed light brown sugar (or dark brown sugar)
  • 1/4 cup (60ml) milk*
  • 2 teaspoons vanilla extract
  • 1 cup (126g) whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup (42g) peanuts
  • 1/3 cup (60g) dark or semi-sweet chocolate chips

Optional Chocolate Drizzle

  • 1/4 cup (45g) dark or semi-sweet chocolate chips
  • 1 teaspoon creamy peanut butter

Directions:

Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil or parchment paper, making sure there is enough overhang on the sides to easily remove the blondies. Set aside.

In a large bowl, mix together peanut butter, oil, and brown sugar until smooth. Whisk in the milk and vanilla. Add the flour, salt, and baking powder. Mix until combined. Use your arm muscles - the batter will be very thick!

Transfer batter to baking pan and press it into place using the back of a spatula. Sprinkle the top with peanuts and dark chocolate chips, pressing them gently into the batter.

Bake for 22 to 25 minutes, until the edges are just barely browning. The top will look very soft.  Remove from oven and cool completely before slicing into squares or hearts. The first batch I made two years ago, I cut into the blondies too early and they all crumbled. Be sure to cool for at least 3 hours or overnight (preferred) before cutting.

For the optional drizzle: melt chocolate chips and peanut butter together. Drizzle over cut blondies. Blondies stay fresh in an airtight container for up to one week at room temperature.

*These whole wheat, egg-free blondies are vegan if you use non-dairy milk of choice and dairy-free chocolate chips.

*Recipe tested with unsweetened almond milk. Use whatever milk you prefer. 

*Use your favorite peanut butter, natural or non-natural. Make sure it is not oily in the slightest or your blondies will be greasy.  Blondies were tested with Skippy Natural and homemade honey roasted peanut butterUse almond butter instead of peanut butter and chopped almonds instead of peanuts, if desired.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


 

A few more ways to celebrate the peanut butter holiday

Soft-Baked Peanut Butter Lovers’ Cookies

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

 

Fudge Brownie Cupcakes with Peanut Butter Frosting

Peanut Butter Brownie Cupcakes

 

Reese’s Pieces Peanut Butter White Chocolate Bark

Reese's Peanut Butter White Chocolate Bark

 

Peanut Butter Cupcakes

Peanut Butter Cupcakes with Dark Chocolate Frosting

 

Nutella Swirled Peanut Butter Banana Bread

Banana Peanut Butter Nutella Swirl Bread

 

Reese’s Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

 

Fluffernutter Cake

Fluffernutter Cake

 

Chocolate Peanut Butter Lovers’ Granola

Chocolate Peanut Butter Lovers' Granola - an easy, healthy snack for those of us with a sweet tooth!

 

See many more peanut butter recipes.

See even more peanut butter recipes.

And yes, even more peanut butter recipes.

 

 

 

   

87 Responses to “Whole Wheat Peanut Butter Blondies.”

  1. #
    1
    Zainab @ Blahnik Bakerposted January 24, 2014 at 8:03 am

    Happy Peanut Butter Day! These are so cute Sally!! I live with a peanut butter lover-die hard fan and I know this will be the perfect treat for Valentine’s Day! Just love the hearts :)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:42 pm

      You gotta try these, Zainab! Or at least celebrate with a little (ok, a lot!) of PB today. Have a great weekend!

      Reply

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    Madisonposted January 24, 2014 at 8:05 am

    Love the hearts–love the whole wheat! AND love that Kevin didn’t even notice. :) Boysssss

    Reply

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    Taylor @ Food Faith Fitnessposted January 24, 2014 at 8:25 am

    I can’t believe I missed the memo that it is National PB Day! Peanut butter = my life, so I am definitely eating an extra portion today…with a spoon.
    Sally, you never cease to amaze me with your creations. These look so flippin’ amazing and they are whole wheat and one bowl. I think I <3 you.
    I want to jump right into the middle of a plate of these and eat my way out.

    P.s "Perhaps not quite as healthy as a plate of broccoli, but hey – it’s ok to live a little." Agree. Love.

    Reply

    • Sallyreplied on January 24th, 2014 at 4:39 pm

      Haha! Well I just don’t want readers to necessarily think these dessert blondies are health food. They’re still dessert! Just slightly lightened-up. By the way, why can’t broccoli taste like… peanut butter blondie hearts?!

      Reply

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    Faith @ Pixie Dust Kitchenposted January 24, 2014 at 8:27 am

    I love that these blondies are lightened up and whole wheat, and so easy to make vegan! Plus, the hearts are adorable and super festive.

    Reply

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    Rossi @ A Baking Girlposted January 24, 2014 at 8:31 am

    Second PB-Chocolate recipe of the week!? You won’t find this girl complaining one bit ;)

    Reply

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    Teeviposted January 24, 2014 at 8:32 am

    Hi Sally,

    Totally love your blog and yourself too. You are very cute and seems with big heart :)
    I adore peanut butter and just was looking what to make during weekend. This is it!

    One notice: you say that for drizzle is needed chocolate and peanut butter, but in the direction there is coconut oil instead of peanut butter. I think that some bug had slipped in :)

    Have a great weekend,
    Teevi

    Reply

    • Sallyreplied on January 24th, 2014 at 4:38 pm

      Hey Teevi! Thank you for the kind comment. I apparently shouldn’t write a recipe at 6am without having any coffee! Should be chocolate chips + 1 tsp peanut butter for the drizzle. Thanks for catching that! Hope you try these.

      Reply

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    Averie @ Averie Cooksposted January 24, 2014 at 8:39 am

    I literally have about 30 different recipes for blondies using my trusty base but NONE are with w.w. flour. Or coconut oil. This is awesome, Sally! And I love that you made cutouts..the hearts, so cute! With those perfectly staged chips and the signature Sally drizzle, oh these are a hit already :) Pinned

    And I bet those edges and scraps were the best :)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:37 pm

      Thanks for pinning Averie. “signature sally drizzle” lol! yes, I love drizzles of chocolate.

      Reply

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    Alaposted January 24, 2014 at 8:59 am

    I love the healthy factor in these–but let’s be honest, since when did any of us ever need a National Peanut Butter Day to celebrate having peanut butter by the spoonful (or blondieful!) every single moment? :) I will go do that pronto. Thanks for sharing this!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:36 pm

      Haha! Ala, I certainly don’t need a national holiday to eat all this peanut butter goodness. You gotta try these!

      Reply

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    Kellyposted January 24, 2014 at 9:35 am

    So since it’s national peanut butter day that means we can eat all things peanut butter today and not feel at all guilty?! Ok I’m in. Love that you shaped them into hearts! Thanks for the recipe Sally! ;)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:36 pm

      Haha! Exactly, Kelly. All peanut butter, all day, 0 guilt.

      Reply

  10. #
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    Melainaposted January 24, 2014 at 9:44 am

    Hey Sally! These look delicious! One question though. The ingredients for the optional drizzle are listed as chocolate chips and peanut butter, but the directions say to melt the chocolate and coconut oil together. Is there coconut oil in the drizzle, too, or just chocolate and peanut butter? Thanks!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:35 pm

      Hey Melaina! Whoops! This is what I get when I write out a recipe at 6am without any coffee. Should just be chocolate chips + the 1 tsp of peanut butter!

      Reply

      • Melainareplied on January 24th, 2014 at 5:11 pm

        No worries! Thanks for the clarification. I am OBSESSED with your blog. I’ve probably made over 200 of your cookies (well, dozens of several different varieties) over the past month, and made two more batches today! I can’t wait! My husband has already asked me when I plan to make these blondies for him, as he LOVES peanut butter and chocolate together.

        • Sallyreplied on January 26th, 2014 at 7:09 am

          I’m happy to read that Melaina, you’ll have to let me know which cookie recipes are your favorites!

  11. #
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    Kayle (The Cooking Actress)posted January 24, 2014 at 9:51 am

    These blondies look SOOO delicious-I cannot believe that you’ve actually healthified them!

    Reply

  12. #
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    Tieghan Gerardposted January 24, 2014 at 10:02 am

    Love the healthy WWF swap!! I would have never of guessed!

    These look amazing and I love the cute heart shapes!

    Reply

  13. #
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    Ceara @ Ceara's Kitchenposted January 24, 2014 at 10:03 am

    LOVE that these look amazing and are so easily made vegan :D Can’t wait to make them!

    Reply

  14. #
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    Abbie @ Needs Saltposted January 24, 2014 at 10:18 am

    These blondies look so amazing! (and I totally love that peanut butter quote. Too perfect!)
    Pinning this!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:34 pm

      Thanks for pinning, Abbie!

      Reply

  15. #
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    Alyssa @ My Sequined Lifeposted January 24, 2014 at 10:18 am

    Happy PB Day indeed! I love cutting out brownies/blondies/bars with a shaped cookie cutter because they just look so precise and festive (and I so feel ya on the “scraps” for testing)! Love that these have a few healthy swaps along the way, too – they certainly don’t look it!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:34 pm

      Haha I nibbled on the scraps as I took these pictures. They don’t even taste lightened-up. You’d love these Alyssa!

      Reply

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    Rachel @ Baked by Rachelposted January 24, 2014 at 10:22 am

    I wish I could have a PB vacation and indulge in these kind of goodies. You’re killin me!!! :)

    Reply

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    Kimposted January 24, 2014 at 10:33 am

    Oh wow! Wow. Yup – these will be made, and soon!

    THANK YOU for recipes that allow for natural PB. :)

    Reply

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    Beth @ bethcakesposted January 24, 2014 at 10:39 am

    These blondies are so adorable! I love that you’re celebrating National Peanut Butter Day. I wish I had thought to do that. It’s not too late, I guess! Love how you lightened these up and used a heart cookie cutter. Super cute!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:32 pm

      Not too late at all Beth, maybe grab a spoon and top some peanut butter with chocolate chips. Mmm that’s a favorite dessert/snack of mine. ;)

      Reply

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    Layla @ Brunch Time Bakerposted January 24, 2014 at 11:05 am

    I just want to bite right into these! You are right, there is nothing peanut butter can’t fix!!

    Reply

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    Chelsea @ Gal on a Missionposted January 24, 2014 at 11:32 am

    Sally – These peanut butter blondies just look awesome. I have never tried making blondies with whole-wheat flour or coconut oil. Must give these a try!

    Happy Peanut Butter day to you as well :)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:29 pm

      Let me know if you try them Chelsea!

      Reply

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    Erinposted January 24, 2014 at 11:38 am

    Beautiful little guys! Love the substitutions, too. These look so so addicting–I think I could eat all 5 of those hearts in one day. Yolo? ;) Happy national peanut butter day! Have a great weekend!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:29 pm

      Yeah! Erin, these have your name written all over them. Have a great weekend too!

      Reply

  22. #
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    Katrina @ Warm Vanilla Sugarposted January 24, 2014 at 11:39 am

    Aww i love the little heart shapes!! SO fun!

    Reply

  23. #
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    Alexe @ Keys to the Cucinaposted January 24, 2014 at 11:49 am

    Lovin these and the heart shapes, just in time for Valentine’s day!

    Reply

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    Liz S.posted January 24, 2014 at 11:50 am

    PLEASE keep the peanut butter, chocolate, and blondie recipes coming – especially if the recipes include all three elements :D

    Reply

    • Sallyreplied on January 24th, 2014 at 4:27 pm

      Haha! Of course I will. Three favorites for sure Liz.

      Reply

  25. #
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    Laura @ Laura's Culinary Adventuresposted January 24, 2014 at 12:19 pm

    I didn’t know about national peanut butter day, but it is definately a day worth celebrating! I think these are totally healthy too!

    Reply

  26. #
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    Stephanie @ Girl Versus Doughposted January 24, 2014 at 12:37 pm

    I just made a pan of peanut butter brownies this week but I am already craving these for when the brownies run out (which will be in, like, a few hours ;)).

    Reply

    • Sallyreplied on January 24th, 2014 at 4:26 pm

      Hahaha PB brownies never stand chance in my kitchen Stephanie. And yes, you’d love thse blondies!

      Reply

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    Lauraposted January 24, 2014 at 2:00 pm

    Another lovely looking recipe =) I’ve been wanting to experiment with coconut oil for ages and these look like the perfect excuse!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:24 pm

      Definitely! Let me know if you try them, Laura.

      Reply

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    Krissyposted January 24, 2014 at 2:14 pm

    Oh I can’t wait to make this! Like you I am a peanut butter fiend! Makes sense that peanut butter day is also my birthday!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:24 pm

      Happy birthday Krissy! Clearly you gotta celebrate with PB.

      Reply

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    Caley Buxtonposted January 24, 2014 at 3:57 pm

    Gorgeous photographs, Sally! They are so cute with the pink backgrounds and the adorable heart-shaped blondies. I keep seeing blogs that probably have good recipes but just don’t present them the way you do…you always do a wonderful job, and colors are so powerful. Thanks for the recipe! :D

    Reply

    • Sallyreplied on January 24th, 2014 at 4:22 pm

      I’m glad the colors stand out! Caley, I shot these blondies when it was snowing outside. Very white and gloomy, so I wanted some bright and cheery colors in the shots. (Not ideal lighting, but what can ya do!). Anyway, thank you so much. Have a great weekend! Stay warm.

      Reply

  30. #
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    Mallory @ Because I Like Chocolateposted January 24, 2014 at 4:12 pm

    I will have to tell my mom that today is National Peanut Butter Day because it is also her birthday and she hates peanut butter. How ironic! I may have to make these for myself anyways…

    Reply

    • Sallyreplied on January 24th, 2014 at 4:21 pm

      Very ironic, Mallory! Maybe you can celebrate a little late and make them tomorrow instead. ;)

      Reply

  31. #
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    Chels R.posted January 24, 2014 at 5:15 pm

    I love the cute heart shapes!

    Reply

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    Laura (Tutti Dolci)posted January 24, 2014 at 5:39 pm

    I love PB blondies and the hearts are too cute!

    Reply

  33. #
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    Choc Chip Uruposted January 24, 2014 at 5:46 pm

    I love how you celebrate peanut butter’s awesomeness, these blondes look delicious, especially with the chocolate drizzle :D

    Cheers
    CCU

    Reply

    • Sallyreplied on January 26th, 2014 at 7:10 am

      Yeah! No doubt about it that I wouldn’t miss a holiday like peanut butter’s. ;)

      Reply

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    Christi @ Love From The Ovenposted January 24, 2014 at 6:09 pm

    Loving everything about these Sally! :) I can’t wait for your cookbook girl, I always love the combos of ingredients you use (woohoo for whole wheat flour!).

    Reply

    • Sallyreplied on January 26th, 2014 at 7:14 am

      Thank you Christi!! That means a lot to me. And same to you, of course. So excited to see your cookbook as well. The minute you hold it for the first time will be like nothing else your ever experienced. Well, you nay have experienced better holding your girls for the first time but I don’t have kids yet. ;)

      Reply

  35. #
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    Kira - HealthAble Old Soulposted January 24, 2014 at 7:17 pm

    That is so good to hear the even with the whole-wheat flour it tastes just as great!

    Reply

  36. #
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    Jazzmin Kaitaposted January 24, 2014 at 7:19 pm

    How do you measure 1/3 cup of melted coconut oil? Do you measure it first or do you melt it and then measure it?

    Reply

    • Sallyreplied on January 26th, 2014 at 7:14 am

      Hi Jazzmin, I measure 1/3 cup of it solid and then melt it. If my coconut oil is already in liquid form (in the summertime, for example), I measure 1/3 cup of it.

      Reply

  37. #
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    Emily @ Life on Foodposted January 24, 2014 at 7:35 pm

    I guess I need to go out and have some peanut butter. Lovely blondies!

    Reply

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    Amyposted January 24, 2014 at 8:35 pm

    That sounds like a fun first date! Back in college, my roommates and I made a list of the worst first-date foods to eat: spaghetti (those long awkward noodles and the sauce that gets all over your face!), salad (the huge leaves of lettuce and little veggie mix-ins that got stuck between your two front teeth), BBQ ribs (for obvious reasons), and a couple other things. By the time we finished, we basically decided that a glass of water was the only safe bet!

    I love the healthier twists you added to your recipe, and those heart cookie cutters — SO cute! Super exciting Kevin didn’t notice anything different too; it feels really rewarding when guys actually enjoy “healthified” food. :)

    Reply

    • Sallyreplied on January 26th, 2014 at 7:17 am

      Hahaha I’m cracking up reading the foods to NOT eat on a first date. Ribs – absolutely. And fresh crabs. (Where you pick the crab – and especially if he brings to to pick crabs and you don’t know how to do it, like most people.) Awkward! Oh and anything with garlic. This list goes on and on.

      Reply

      • Amyreplied on January 26th, 2014 at 6:48 pm

        Oh gosh, garlic?? That’d be AWFUL! I can only imagine what other foods might be on there… Thank goodness you won’t have any more awkward first dates in your life! :)

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    Kellyposted January 25, 2014 at 1:07 pm

    I literally want to make everything you post! Especially these PB & Choc recipes – I am shocked I missed the national peanut butter holiday. Yum!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:44 am

      Hey, it’s ok to celebrate a little late. ;)

      Reply

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    Becca @ Crumbsposted January 25, 2014 at 1:24 pm

    My boyfriend has been hinting for peanut butter blondies for a few weeks now and I just couldn’t justify them. This recipe is so perfect though because they will be that bit healthier! I will see if he doesn’t realise either like Kevin ;)

    Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted January 25, 2014 at 1:42 pm

    Not gonna lie, my special talent is eating half a pan of peanut butter blondies. Now I can kinda sorta maybe justify it! Coconut oil, peanut butter, whole wheat – and it looks just like the real thing! Love this lightened up favorite!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:43 am

      I think we may have the same special talent… ;)

      Reply

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    Selena @ thenutritiouskitchen.composted January 25, 2014 at 3:10 pm

    Sally! I am beyond excited to let you know I made these last night in honor of national peanut butter day and I’m officially hooked on all your recipes. These were phenomenal! I made a few minor changes like 1/2 cup cookie butter (from trader joes, amazing) and 1/2 cup peanut butter. I also used 1/4 cup canola oil instead of coconut. They came out DELISH! I omitted the peanuts and added extra chocolate chips because I was in a rich chocolatey mood.
    The boyfriend also approved :) Thanks for a great peanut butter recipe!!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:41 am

      Love the idea of adding cookie butter Selena! I love cookie butter so much. Great addition! I’m glad you (and your bf) tried and loved these blondies. I appreciate you reporting back!

      Reply

  43. #
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    Michelleposted January 25, 2014 at 9:09 pm

    Hey Sally! I have a question for you and sorry if you’ve been asked this before. On a lot of your recipes you say the food can be frozen up to 2 months or up to 3 months or some other amount of time or not at all, etc. Do you know this info just from common sense? Or do you have like a book or website that says how long certain things can be frozen? I was just curious because I’d love to know this info for all the food that I make. Thanks.

    Reply

    • Sallyreplied on January 26th, 2014 at 7:37 am

      I know muffins and breads begin to taste odd after frozen for more than 3 months, so that’s just a basic number I write into all those types of recipes. For blondies, brownies, and cookies – I know they last in the freezer, but obviously do not taste as good when thawed. It’s really just from years of baking with my grandma and mom. I’ve picked up on how long food can stay fresh! I do not use any sort of website to calculate.

      Reply

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    Stephanie @ Eat. Drink. Love.posted January 25, 2014 at 11:49 pm

    These are so cute! And I love that you didn’t use eggs!

    Reply

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    Jenniferposted January 26, 2014 at 2:50 pm

    So annoyed I missed Peanut Butter Day! Guess I’ll just have to hold my own one another time!! x

    Reply

    • Sallyreplied on January 26th, 2014 at 3:32 pm

      It’s not too late to celebrate. :)

      Reply

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    Dorothy @ Crazy for Crustposted January 26, 2014 at 7:51 pm

    Fantastic Sally! I love love love these. And I could post PB every single day if I let myself…

    Reply

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    Anna @ Crunchy Creamy Sweetposted January 28, 2014 at 6:29 pm

    I love blondies!! And I am all about cute treats in hear shape!! Pinned!

    Reply

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    Kaylaposted January 30, 2014 at 2:29 pm

    How do these compare to your Healthy Peanut Butter Chunk Oatmeal Bars? I’ve made those a couple of times and LOVE their taste and texture!

    Reply

    • Sallyreplied on January 30th, 2014 at 3:56 pm

      These taste much more like dessert. The oatmeal bars taste like, well, oatmeal bars! I make the healthy PB chunk bars all the time. Practically on a weekly basis. But give these a try – they taste richer from the oil.

      Reply

  49. #
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    Brigidposted January 31, 2014 at 10:33 am

    Yum! These look delicious!
    Just started blogging myself! Any help/feedback would be great!

    Reply

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    Nutmeg Nannyposted February 4, 2014 at 3:24 pm

    These are gorgeous :) I so love blondies, I can’t wait to eat this up!

    Reply

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    dinaposted February 5, 2014 at 9:17 am

    i have to try coconut oil. these look great!

    Reply

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    Leighposted February 5, 2014 at 3:38 pm

    Sally-
    These will be perfect for my boyfriend for valentines day! Quick question, will smart balance chunky peanut butter work? Thanks in advance. I have been following your blog and baking some of your goodies all the way in Belgium! (Originally from the Philadelphia area too)
    Thanks,
    Leigh

    Reply

    • Sallyreplied on February 5th, 2014 at 4:40 pm

      Hey Leigh! Yes, your kind of PB would be perfect in these!

      Reply

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    Molly Dposted February 20, 2014 at 7:34 pm

    I was wondering if I could use something other than coconut oil? I am snowed in at the moment and that’s the only ingredient I don’t have on hand!

    Reply

    • Sallyreplied on February 20th, 2014 at 7:37 pm

      I’m unsure – without sacrificing taste or texture! Maybe applesauce? The blondies won’t be as tender or moist, though. Enjoy and stay warm!

      Reply

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    Marionposted April 19, 2014 at 2:08 pm

    My first Blondies! Made them this morning and: they’re absolutely delicious!! Thank you for sharing!

    Reply

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