These peanut butter blondies are soft and gooey, and filled with plenty of chocolate chips! They have no flour in them and need just five ingredients.
I love peanut butter desserts.
Seriously, add peanut butter to anything and I will enjoy it. We’ve added it to cheesecake, made classic cookies with them, and even made delicious no bake bars with it.
Inspired by my classic peanut butter jelly bars, I had to give them the peanut butter treatment!
Table of Contents
Recipe highlights
Today’s recipe was inspired by Trader Joe’s peanut butter blondies. As one of my favorite all-time desserts, I knew I had to recreate them. The blondies had a delicate texture- soft, chewy, and loaded with peanut butter flavor.
- They use simple ingredients. There is no flour or grains needed, so this recipe is pretty much foolproof.
- Gluten free. A perk of flourless desserts is that they are suitable for celiacs, as they don’t contain gluten in them!
- 5 Ingredients. Peanut butter, eggs, maple syrup, baking soda, and chocolate. That is it!
This recipe calls for simple pantry staples that aren’t classic baking ingredients. Here is what it calls for.
- Peanut butter– You must use a smooth and drippy style peanut butter, with no added sugar. The peanut butter I use has a little salt added to it, which helps bring out the flavor of the blondies.
- Maple syrup OR honey– For thicker blondies, use honey. For ultra gooey blondies, use maple syrup.
- Egg– Room temperature eggs.
- Baking soda– Gives the blondies a little rise.
- Chocolate– Chop up a good quality chocolate bar, with at least 70% cocoa content. Chopped chocolate works much better than chocolate chips, as they melt well.
How do you make peanut butter blondies?
In a mixing bowl, add all your ingredients, except for the chocolate, and mix until combined. Fold through your chocolate, reserving a few to top the blondies with.
Next, transfer the batter into an 8 x 8-inch pan lined with parchment paper. Bake the blondies in a preheated oven at 180C/350F for 20 minutes. Remove from the oven and allow the blondies to cool in the pan completely, before removing and slicing up.
Dietary swaps and substitutions
The beauty of these blondies is that they can fit almost any diet out there…with just a few tweaks!
- Sub out the peanut butter. If you are allergic to peanuts or don’t want to use peanuts, try almond butter or another nut/seed butter, like tahini.
- Make them eggless. Swap out the eggs for an egg substitute. You may also prefer to make vegan blondies.
- Cut the sugar. You can easily switch out the maple syrup for sugar free syrup or even sugar free honey. Also swap out the chocolate for sugar free chocolate chips.
Tips to make the best recipe
- If your batter is super thick, you can add an extra egg to it. I’ve never had this issue and often, a thicker batter is due to thicker peanut butter.
- If you use unsalted peanut butter, add 1/4 teaspoon of salt into the mixture.
- Do not overbake the blondies. They continue to cook while they are cooling down.
- For cakier blondies, reduce the maple syrup by 2 tablespoons.
Storage instructions
To store: Leftovers should be stored in the refrigerator, in a sealable container. Blondies will keep for up to 2 weeks.
To freeze: Place blondies in a ziplock bag and store in the freezer for up to 6 months. Thaw the blondies overnight in the refrigerator before eating them.
More peanut butter desserts to try
Homemade Candy
Keto Peanut Butter Cups
Healthy Cake Recipes
Chocolate Peanut Butter Cake
Pies, Tarts and Crumbles
Peanut Butter Pie
No Bake Desserts
Peanut Butter Cornflake Bars
Adding a few tablespoons of flour will yield a cakier blondie.
Using crunchy peanut butter works, but the blondies will have a thicker texture.
There are 195 calories in each peanut butter blondie.
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Peanut Butter Blondies
Ingredients
- 2 cups peanut butter
- 3/4 cup maple syrup can substitute for honey
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 cup chocolate chopped
Instructions
- Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your chocolate, reserving a few to top the blondies with.
- Bake your blondies for 20 minutes, before removing from the oven and letting them cool completely, before slicing.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I WANT TO SEE COMMENTS !!!
comments for what?
Can I substitute Lakanto Maple syrup, to make low carb?
I haven’t tried, feel free to experiment and see!
This recipe dont take oat flour?
Not needed!
Can you substitute peanut butter powder for the PB?
Not for this recipe!
Can I use almond butter instead, also can I cut down on the maple syrup to make it a bit healthier?
Maple syrup is very healthy for you! Full of minerals.
Raw honey is too:)
Could you please tell me the measurements of the ingredients?
All included in the recipe card.
Just made these… I used almond butter and cut a lilys dark chocolate bar up and added.. Delish!!! My 3rd recipe of yours thank you so much!!!! Keep the recipes coming!!! Xoxo
Would you see all your posts of any recipes please