Dense, chewy, and incredibly delicious, these flourless Peanut Butter Chocolate Chip Blondies are a perfect sweet treat. Made with only a few pantry ingredients and without refined sugars, this peanut-buttery dessert is decadent and super HEALTHY.
Keyword: flourless peanut butter blondies, healthy peanut butter blondies, how to make peanut butter blondies, peanut butter blondies, peanut butter chocolate chip blondies
Position an oven rack in the lower third of the oven and heat to 350F.
Line the bottom of an 8-inch square baking pan with parchment paper. Set aside.
Prepare and measure all ingredients using measuring cups.
In a small bowl, sift 1/3 cup coconut flour, 1/4 teaspoon baking powder and 1/4 teaspoon banking soda. Add salt and mix everything with a spoon.
In a large mixing bowl combine 2/3 cup creamy natural peanut butter and 1/3 cup maple syrup. Add 1 teaspoon vanilla extract. Use the whisk and mix it until you get the sticky texture.
Add in eggs, one by one, and stir vigorously using the whisk.
When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
Stir in 1/3 cup chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined baking pan.
Bake 18-20 minutes (or until a toothpick inserted into the center come out almost clean). Note: Keep an eye on the blondies - don't over-bake it (like I did).
Remove from the oven and allow to cool completely.
Once cool, slice the blondies to 9 or 16 slices.
STORING: Store in an air-tight container for up to one week. Place in a zip-lock bag and freeze up to three months. Thaw in room temperature before using. Use the microwave to heat the blondies once they are defrosted if desired. As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.