Meet my new favorite blondies. Moist, chocolatey, not too sweet. These peanut butter blondies go well with a glass of almond milk or ice cream.
Whole Wheat Peanut Butter Blondies
2017-04-28 16:52:24
Serves 16
Moist, rich, and lightly sweet, these peanut butter chocolate chip blondies go well with a glass of almond milk or a scoop of vanilla ice cream. And with 4 grams of protein and only 5 grams of sugar, these blondies are perfect for a quick breakfast or snack.
Prep Time
15 min
Cook Time
18 min
Nutrition Facts
Serving Size
30g
Servings
16
Amount Per Serving
Calories 154
Calories from Fat 86
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 5g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 flax egg: 1 tablespoon ground flaxseed + 3 tablespoon water
- 1/2 cup peanut butter
- 1/4 cup oil (avocado or olive oil will work)*
- 1/4 cup maple syrup
- 3 tablespoons brown rice syrup
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted peanut butter)
- 1/3 cup semisweet chocolate chips
- 1/4 cup chopped peanuts (optional)
Instructions
- 1. Preheat oven to 350ºF and line an 8x8 pan with parchment paper. Combine the flax and water in a small bowl and set aside for 5 minutes.
- 2. In a large mixing bowl with an electric mixer, beat the peanut butter, syrups and oil. Add the flax egg and vanilla extract and beat again.
- 3. Now beat in the baking soda and powder and salt, then the flour. Fold in the chocolate chips and peanuts.
- 4. Spread the dough out in the prepared pan and bake for 18 minutes or until the edges are lightly golden-brown. Be careful not to overbake as these blondies will get dry very quickly. Remove from oven and also the blondies to cool in the pan for 5-10 minutes. Then transfer them to a cooling rack. Store in an airtight container for up to one week or freeze for longer storage.
Notes
- I've tested this recipe with both olive and avocado oil. Both worked just fine. I'm sure coconut oil or melted butter or Earth Balance would also work.
- If you like a sweeter blondie, feel free to add some brown sugar (I wouldn't recommend adding more maple or brown rice syrup since it change the wet to dry ratio and might yield a gooier result.) Start with a few tablespoons and add more to taste.
Busy Spoons https://www.busyspoons.com/
