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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!

heart shaped whole wheat peanut butter blondies on a red plate

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?

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 peanut butter 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 Kevin. 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.

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

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.

heart shaped whole wheat peanut butter blondies on a white plate

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.

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.

heart shaped whole wheat peanut butter blondies

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. They’re soft, they’re dreamy, they’re chewy, and they’re loaded with peanut butter flavor.

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3 images of heart shaped whole wheat peanut butter blondies

Whole Wheat Peanut Butter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: one 8-inch pan 1x
  • Category: Blondies
  • Method: Baking
  • Cuisine: American


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!


  • 3/4 cup (185g) creamy peanut butter*
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (90g) loosely-packed light or dark brown sugar
  • 1/4 cup (60ml) milk*
  • 2 teaspoons pure vanilla extract
  • 1 cup (126g) whole wheat flour (spoon & leveled)
  • 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


  1. Preheat oven to 350°F (177°C). 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.
  2. 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!
  3. 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.
  4. 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.
  5. For the optional drizzle: melt chocolate chips and peanut butter together. Drizzle over cut blondies.


  1. Make Ahead & Freezing Instructions: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
  2. Vegan: These whole wheat, egg-free blondies are vegan if you use non-dairy milk of choice and dairy-free chocolate chips.
  3. Peanut Butter: 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.
  4. Milk: Recipe tested with unsweetened almond milk. Use whatever milk you prefer.
  5. Yield: Quantity depends on size of heart cookie cutter.

Keywords: whole wheat peanut butter blondies, peanut butter blondies

3 images of heart shaped whole wheat peanut butter blondies

Reader Questions and Reviews

  1. 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?

    1. 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.

  2. 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!

    1. 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.

  3. 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)

  4. 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!

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

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

  6. These look amazing!! Has anyone ever trying using a substitute for the brown sugar? Would coconut sugar work?

    1. I’m not Sally but coconut sugar would work perfectly 🙂 it’s a great substitute for brown sugar

  7. Hi, these look so exciting. I’ve been wondering… would it be possible to bake this recipe in an oven-safe cast iron skillet (like your ultimate skillet brownie)? I have dreams of eating this with ice cream and a spoon straight out of the oven. 🙂

    Thank you so much for your recipes. I love them!

    1. Yes, absolutely! That would be so, so good. The bake time will be a little less. I’d say close to 25ish minutes.

  8. Just made these today and they came out awful. I think it really needs an egg as a binder. I baked for 25 mins and it just crumbled on the top and raw in the middle. Popped back in for another 10 mins and still just crumbled into a mess after cooling for hours. 

  9. I made these yesterday, but they came out a little dense. Could it have been the natural peanut butter? It wasn’t really a batter, more crumbly that I pressed in the pan. Was that right?

    1. It’s supposed to be a thick batter, but not dough-like. It could have been the peanut butter you were using. How do they taste?

  10. I tried these this past Valentines Day with Cookie Butter in place of PB and they were crazy good!!!! Love love loveeeeee

  11. Hi Sally!

    Quick question about the coconut oil: was it measured out, then melted? Or was it melted before it was measured? Or does it matter?

    Also, I LOVE your site; as a fellow baker myself, I’m constantly looking for new things to bake and you have so many good ideas!

    1. Thanks Amanda! And about the coconut oil– measure before melting. It’s pretty much the same amount after melting too

  12. Hi Sally,

    Could these be made gluten free as well? If so what would you suggest to replace the flour?

    1. Hi Eleanor! I’m not the best baker to ask about wheat free baking. I have very little experience. Sorry!

  13. Hi Sally! My sister-in-law made your chocolate peanut butter blondies and I almost died of happiness. They were amazing! She referred me to your site for the recipe, but it doesn’t seem to be posted anymore. Could you tell me how it differed from this “healthier” version? I’m a fan of healthy, but in this case the original was so incredibly good that I don’t care about the calories! Thanks!

    1. Hi Jessie! The only differences were the originals had 3/4 cup of brown sugar and I used regular vegetable oil instead of coconut oil. 🙂

  14. Hello Sally, I love your recipes, I am a diabetic and have to watch my cars. Could you post with your recipes the nutritional chart. Can I exchange almond flour vs. regular or whole wheat flour in your recipes. I think all of the above would be helped to many of your fans. Sincerely, LJ

    1. Hi Linda, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one:

  15. Hi Sally, I’d like to make these for a Bridal Shower. I need a lot of them. If I use a jelly roll pan how many times should I double the recipe?

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