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. I love the cute heart shapes!

  2. Laura (Tutti Dolci) says:

    I love PB blondies and the hearts are too cute!

  3. Christi @ Love From The Oven says:

    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!).

    1. 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. 😉

  4. Kira - HealthAble Old Soul says:

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

  5. Jazzmin Kaita says:

    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.

  6. Emily @ Life on Food says:

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

  7. 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. 🙂

    1. 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.

      1. 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! 🙂

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

    1. Hey, it’s ok to celebrate a little late. 😉

  9. Becca @ Crumbs says:

    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 😉

  10. Mary Frances @ The Sweet {Tooth} Life says:

    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!

    1. I think we may have the same special talent… 😉

  11. Selena @ thenutritiouskitchen.com says:

    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!!

    1. 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!

  12. 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.

    1. 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.

  13. Stephanie @ Eat. Drink. Love. says:

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

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

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

    1. It’s not too late to celebrate. 🙂

  16. Dorothy @ Crazy for Crust says:

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

  17. Anna @ Crunchy Creamy Sweet says:

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

  18. 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.

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

  20. These are gorgeous 🙂 I so love blondies, I can’t wait to eat this up!

  21. i have to try coconut oil. these look great!

  22. 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

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

  23. 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!

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

  25. Melissa @ProShapeFitness says:

    Sharing these with my followers. I was sold after making your carrot cake 😉

  26. I am a major peanut butter addict and these blondies look amazing!! can’t wait to try them!
    can it be made with regular oil instead of the coconut oil?

    1. You may use canola or vegetable oil instead of coconut.

  27. 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

  28. 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.

  29. 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. 

  30. 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?

      1. A little bland, but that I definitely chalked up to the peanut butter (no sugar). It is a little thicker than normal, so maybe I’ll try the recipe again with a different kind.
        I hope it works, I love pretty much every recipe I’ve tried from your site!

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