Whole Grain Peanut Butter Blondies Recipe with Chocolate Chips
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.
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Whole Grain Peanut Butter Blondies with Chocolate Chips
Ingredients
Blondie:
- 1/2 cup natural peanut butter
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips mini or regular*
Frosting:
- 1/2 cup peanut butter
- 1/4 cup butter
- 3/4 cup powdered sugar
- 1-2 teaspoons hot water as needed
- Optional: garnish with chocolate chips a drizzle of melted chocolate, or chopped peanuts
Instructions
Make Blondies:
- Heat oven to 350 degrees. Line a 13 x 9 pan with parchment or greased foil leaving side overhangs for easy removal and cutting.
- In the bowl of a mixer, beat peanut butter, butter, and sugars until well blended. Add the eggs and vanilla and mix thoroughly. Stir in flour, baking powder, salt and chocolate chips (the batter will be stiff).
- Drop spoonfuls into lined pan and press evenly (wet fingers to lessen stickiness).
- Bake for 20 minutes, until the edges are browning. Let cool completely on a rack.
Make Frosting:
- Mix the peanut butter, butter, and sugar together in a medium bowl and a whisk attachment. Add 1-2 teaspoons of hot water as needed to attain a fluffy frosting.
- Spread frosting over the cooled bars in the pan and garnish as you choose. If using chocolate chips or peanuts, gently press them into the frosting.
- Use the pan lining overhangs to remove the blondies from pan and cut into 24 to 30 bars, depending on the size you'd like.
Notes
Nutrition
More easy cookie recipes you may like:
Great Whole Grain Chocolate Chip Cookies {with a Secret Ingredient}
I made these last week and they were delicious! My children all thought that they were better the next day than when they were still warm. My only difficulty was in spreading the frosting. I notice in the ingredients list that it says ‘natural peanut butter’ for the brownie but only ‘peanut butter’ for the frosting. I used natural peanut butter for both, and it didn’t seem to matter how much water I added, the frosting was very thick. Although they didn’t look very pretty with clumpy frosting, they tasted great and I’ll make them again!
I’m glad your family liked these, Dawn! That can happen sometimes with peanut butter frosting, I do use only natural in everything, but some can be more runny than others. I would probably use more PB next time instead of water to see if that will help, and maybe add the sugar a little at a time? Just ideas. 🙂
Can I use gluten free flour or semolina?
I’d sure try it, Christine! Recipes like this are a great way to use different flours, since it may just make them more moist. 🙂
Sure thing, Michael- I need a cheat sheet to figure it out, too!
Thanks for that link. I’ve ben wondering why sometimes white whole wheat works great as a substitute and sometimes it doesn’t. Time for me to learn more about the flour I’m using!
I don’t recommend white whole wheat flour for these–I tried that and mine were quite dry and hard.
Michael- Sorry yours didn’t turn out! I hate that when it happens. 🙂 You’re right- I wouldn’t recommend that either- I used a whole wheat pastry flour which is made with a soft-white wheat. I believe flour marked White Whole Wheat is made from a hard-white wheat which acts like regular whole wheat, just with a lighter color.
Here’s and article that describes (in depth!) all the different wheat flours:
http://www.recipetips.com/kitchen-tips/t–1026/types-of-wheat-flour.asp
I hope you give them another try!
Chels- Yes, you can use non-natural PB! But since it has sugar added I would probably lessen the sugar a bit- maybe 1/4 cup.
I need to get out my whole wheat pastry flour and natural peanut butter out and make these amazing bars! I love chocolate and peanut butter together.
Chocolate and peanut butter are two of my favorite things EVER! And these look wonderful!
Gina
This looks so so yummy! I have to make these for my hubby and myself. Can you use just regular peanut butter or does it have to be natural?
I am taking this and giving it to my wife immediately! I am a blondie fanatic and this looks phenomenal.
I have so wanted to bake with whole wheat but have been affraid of the bad results I have heard about. I do believe this recipe, by the look and sound of it, may take my fears away, YUM. Thanks!
These look fabulous!!! I am definitely trying them. Thanks for the recipe. 🙂
Sherri- The key, I think, to replacing white flour with whole wheat in cookie and muffin-type recipes is using whole wheat PASTRY flour (or white whole wheat). I’ve always had good results doing this, so I’d say, go for it!