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!

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
  • Category: Blondies
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

  • 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

Instructions

  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.

Notes

  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

106 Comments

  1. Zainab @ Blahnik Baker says:

    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 🙂

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

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

  3. Taylor @ Food Faith Fitness says:

    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.

    1. 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?!

  4. Faith @ Pixie Dust Kitchen says:

    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.

  5. Rossi @ A Baking Girl says:

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

  6. 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

    1. 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.

  7. Averie @ Averie Cooks says:

    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 🙂

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

  8. 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!

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

  9. 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! 😉

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

  10. 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!

    1. 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!

      1. 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.

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

  11. Kayle (The Cooking Actress) says:

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

  12. Tieghan Gerard says:

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

    These look amazing and I love the cute heart shapes!

  13. Ceara @ Ceara's Kitchen says:

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

  14. Abbie @ Needs Salt says:

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

    1. Thanks for pinning, Abbie!

  15. Alyssa @ My Sequined Life says:

    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!

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

  16. Rachel @ Baked by Rachel says:

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

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

    THANK YOU for recipes that allow for natural PB. 🙂

  18. Beth @ bethcakes says:

    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!

    1. 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. 😉

  19. Layla @ Brunch Time Baker says:

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

  20. Chelsea @ Gal on a Mission says:

    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 🙂

    1. Let me know if you try them Chelsea!

  21. 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!

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

  22. Katrina @ Warm Vanilla Sugar says:

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

  23. Alexe @ Keys to the Cucina says:

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

  24. PLEASE keep the peanut butter, chocolate, and blondie recipes coming – especially if the recipes include all three elements 😀

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

  25. Laura @ Laura's Culinary Adventures says:

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

  26. Stephanie @ Girl Versus Dough says:

    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 ;)).

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

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

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

  28. 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!

    1. Happy birthday Krissy! Clearly you gotta celebrate with PB.

  29. 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! 😀

    1. 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.

  30. Mallory @ Because I Like Chocolate says:

    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…

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

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