Make these moist, dense, and chewy whole grain peanut butter blondies for your next gathering – they are quick to come together and are made special with added chocolate chips and a peanut butter frosting. Head over to the Simple Cookie Recipes page for more great recipe ideas!
In the past I was never much into making “blondies.” I thought they were just brownies without chocolate – and why would anyone want to go and take the chocolate out? Ha! Not me.
But, you may have guessed that I like peanut butter (Soft And Chewy Whole Grain Peanut Butter Cookies) and that I love chocolate and peanut butter together (like Peanut Butter Chocolate Truffles, Peanut Butter Brownie Sandwich Cookies, and Crunchy Layered Peanut Butter Brownies among others in the recipe index) so when I saw a peanut butter blondie recipe in a magazine, I was intrigued.
But of course I added chocolate chips. And then frosted them. Just because. And I always use whole wheat pastry flour in quick baked goods like this because it’s an easy switch – maybe it balances out the frosting? Well, you know I’m all for most things in moderation!
Whole Grain Peanut Butter Blondies with Chocolate Chips
This recipe for peanut butter blondies is as simple as a brownie, too. You begin by creaming butter and peanut butter with sugar, and then add eggs and vanilla and mix well.
Then stir in flour, baking powder, salt and finally the chocolate chips.
I like to use mini chocolate chips in bar cookies, granola bars, and granola bites if I have them – they seem to disperse more evenly. And 1/2 cup of the smaller chips seems to go a long way – you get chocolate in every bite.
Once the dough is mixed, press it evenly onto a parchment or greased foil-lined 13×9 baking pan. Tip: Wet your fingers repeatedly as you’re pressing to keep the dough from sticking to your hands.
Though in all honesty, this is not the easiest dough to press out. It helps to drop small spoonfuls all over the pan before pressing. You will not have a fun time if you try to evenly spread this out from one huge lump in the center. And yes, I did- and no, it was not fun, ha!
When the peanut butter blondies are cool, frost them in the pan and sprinkle more mini chocolate chips on top (or try chopped peanuts, or hey – live on the wild side and do both!).
See that crumb? Dense and moist like a brownie, but made with peanut butter, giving you a blondie.
Hmmm, I think I may be a “blondie” girl after all.
Click the arrow for the full peanut butter blondies recipe (with print options)!
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