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
- 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.
- 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.
- 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.
- Vegan: These whole wheat, egg-free blondies are vegan if you use non-dairy milk of choice and dairy-free chocolate chips.
- 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 butter. Use almond butter instead of peanut butter and chopped almonds instead of peanuts, if desired.
- Milk: Recipe tested with unsweetened almond milk. Use whatever milk you prefer.
- Yield: Quantity depends on size of heart cookie cutter.
Keywords: whole wheat peanut butter blondies, peanut butter blondies