Irresistibly Delicious Whole Grain Peanut Butter Blondies with Chocolate Chips and Creamy Frosting
Get ready to delight your taste buds with these incredibly moist, wonderfully dense, and perfectly chewy whole grain peanut butter blondies. They’re an absolute game-changer for any gathering, coming together quickly and leaving a lasting impression. What truly sets them apart are the generous addition of melty chocolate chips and a luscious, homemade peanut butter frosting. If you’re searching for more delectable dessert inspirations, don’t forget to explore our comprehensive Simple Cookie Recipes page!
For a long time, I must admit, I wasn’t particularly enthusiastic about baking “blondies.” My perception was that they were simply brownies, but stripped of their most essential ingredient – chocolate! And honestly, why would anyone intentionally remove the chocolate from a perfectly good brownie? It felt like an oversight, a culinary injustice, if you will. I was firmly in the brownie camp, convinced there was no need to venture into the world of its paler cousin.
However, if you’ve been following along, you’ve probably gathered two key facts about my baking preferences: first, I have an undeniable affinity for peanut butter (as evidenced by delightful creations like our Soft And Chewy Whole Grain Peanut Butter Cookies), and second, my love for the classic combination of chocolate and peanut butter knows no bounds. This glorious duo has inspired many of my favorite treats, including luxurious Peanut Butter Chocolate Truffles, playful Peanut Butter Brownie Sandwich Cookies, and the irresistible Crunchy Layered Peanut Butter Brownies, all of which can be found in our extensive recipe index. So, when I stumbled upon a peanut butter blondie recipe in a magazine, my curiosity was piqued. The idea of infusing that rich, nutty flavor into a blondie base suddenly made the concept far more appealing than a plain, chocolate-less brownie.
Of course, being me, I couldn’t resist enhancing the recipe further. The first addition was a generous scattering of chocolate chips, because, well, chocolate and peanut butter are simply meant to be together. And then, for that extra touch of decadence, I added a luxurious frosting. Why? Just because! It transformed a simple bar into something truly extraordinary. Furthermore, I consistently opt for whole wheat pastry flour in quick baked goods like these blondies. It’s such an effortless substitution that not only adds a wholesome touch but also contributes to a tender crumb. Perhaps it even helps to balance out the sweetness of the frosting? As you know, I’m a firm believer in enjoying most things in moderation, and these blondies fit that philosophy perfectly – a healthier twist on an indulgent treat.
Mastering Whole Grain Peanut Butter Blondies with Chocolate Chips
Creating these delightful peanut butter blondies is just as straightforward and simple as preparing a classic brownie recipe. The process begins with the foundational step of creaming. In a mixer, you’ll combine softened butter, creamy natural peanut butter, and both brown and white sugars until the mixture becomes wonderfully light and fluffy. This creaming action not only blends the ingredients but also incorporates air, which is crucial for the blondies’ eventual tender texture. Following this, two large eggs and a splash of vanilla extract are added. Continue mixing until these wet ingredients are thoroughly incorporated, ensuring a smooth and cohesive base for your blondies.
Next, it’s time to introduce the dry ingredients. Gently stir in the whole wheat pastry flour, baking powder, and salt. It’s important not to overmix at this stage; mix just until the dry streaks disappear. Overmixing can lead to tough blondies, and we’re aiming for that irresistible chewy texture. Finally, the star inclusions: chocolate chips! I personally prefer using mini chocolate chips in bar cookies, granola bars, and granola bites whenever I have them on hand. Their smaller size ensures they disperse more evenly throughout the dough, guaranteeing a delightful burst of chocolate in every single bite. Even just half a cup of these smaller chips seems to go a long way in delivering maximum chocolatey impact.
Once your rich, peanut butter-infused dough is perfectly mixed, the next step is to prepare it for baking. Press the dough evenly onto a parchment or greased foil-lined 13×9 inch baking pan. This lining is key for easy removal and neat cutting later on. A vital tip for this stage: the dough can be quite sticky, so repeatedly wet your fingers as you’re pressing it into the pan. This simple trick will prevent the dough from adhering to your hands, making the process much smoother and less frustrating. To be completely honest, this is not the easiest dough to spread out evenly, especially if you try to tackle it as one large lump in the center. I speak from experience – I once tried that, and it was certainly not a fun time! Instead, I highly recommend dropping small, roughly spoonful-sized dollops of dough all over the pan. Then, with your wet fingers, gently connect and press these dollops until you achieve a uniform layer. This method makes it significantly easier to achieve an even thickness, which is crucial for consistent baking and that perfect chewy texture. Bake these golden treats until the edges are nicely browned, indicating they are set and ready to cool.
Once your whole grain peanut butter blondies have baked to perfection and had ample time to cool completely – patience is a virtue here, as a fully cooled blondie is much easier to frost and cut – it’s time for the crowning glory: the peanut butter frosting. Spread this creamy, rich frosting generously over the cooled bars directly in the pan. This method keeps everything tidy and allows the frosting to set beautifully. To elevate your blondies even further, consider sprinkling more mini chocolate chips on top. For those who love an extra nutty crunch, chopped peanuts make an excellent garnish. Or, for the truly adventurous, why not live on the wild side and incorporate both? The combination of extra chocolate chips and crunchy peanuts adds layers of texture and flavor that are simply irresistible. These garnishes not only add visual appeal but also enhance the overall experience of biting into these delightful treats.
Just look at that magnificent crumb! It’s everything you’d expect from a perfectly baked bar – dense, incredibly moist, and wonderfully chewy, reminiscent of a classic brownie but with that distinct, delightful flavor of peanut butter. This is precisely what defines a truly exceptional blondie. The whole wheat pastry flour gives it a hearty undertone without compromising on tenderness, while the combination of sugars ensures a rich, caramelized sweetness. Each bite offers a harmonious blend of nutty peanut butter and sweet chocolate, all encapsulated in that satisfyingly soft texture. After experiencing the sheer deliciousness of these, I think it’s safe to say my initial reservations about “blondies” have vanished. Hmmm, I think I may officially be a “blondie” girl after all, especially when they’re packed with peanut butter and chocolate!
These blondies are not just a dessert; they’re an experience. They hold up beautifully for potlucks, parties, or simply as a comforting treat with a cup of coffee or a glass of cold milk. To keep them fresh, store them in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage, simply thaw them at room temperature before serving. Don’t be afraid to experiment with different types of chocolate chips – milk, dark, or even white chocolate would be fantastic. You could also swirl a bit of raspberry jam into the batter before baking for a delightful peanut butter and jelly inspired twist. The possibilities are endless, but the core deliciousness of these whole grain peanut butter blondies remains constant.
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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:
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Heat oven to 350 degrees Fahrenheit (175°C). Line a 13 x 9 inch baking pan with parchment paper or greased foil, ensuring you leave an overhang on the sides. This thoughtful step will make it incredibly easy to lift the baked blondies out of the pan for neat cutting later.
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In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the natural peanut butter, softened butter, brown sugar, and white sugar. Beat on medium speed until the mixture is light, fluffy, and well blended, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated. In a separate bowl, whisk together the whole wheat pastry flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The batter will be quite stiff. Finally, fold in the chocolate chips (mini or regular, according to your preference) until evenly distributed.
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To press the dough into the prepared pan, first drop small spoonfuls of the stiff batter evenly across the bottom of the pan. This technique helps immensely in avoiding large clumps and ensures a more uniform layer. Then, wet your fingers with a little water and gently press the dough down and spread it out evenly from edge to edge. Re-wet your fingers as necessary to prevent the dough from sticking, making the process much smoother and more enjoyable.
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Bake the blondies in the preheated oven for 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking to keep them perfectly moist and chewy. Once baked, remove the pan from the oven and place it on a wire rack to cool completely. It’s crucial for the blondies to be fully cooled before frosting to prevent the frosting from melting and sliding off.
Make Frosting:
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In a medium bowl, combine the peanut butter, softened butter, and powdered sugar. Using a whisk attachment on your mixer or a hand whisk, beat the ingredients together until smooth and creamy. Gradually add 1 to 2 teaspoons of hot water, one teaspoon at a time, beating until you achieve a light, fluffy, and spreadable frosting consistency. Adjust the amount of water as needed; you might need slightly more or less depending on the consistency of your peanut butter.
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Once the blondies are completely cool, spread the prepared peanut butter frosting evenly over the top, still in the pan. This ensures an even layer and keeps everything contained. Now for the fun part: garnish as you choose! Sprinkle with more chocolate chips for an extra cocoa kick, or add chopped peanuts for a delightful textural contrast and nutty flavor boost. You could even try a beautiful drizzle of melted chocolate for an elegant touch. If using chips or peanuts, gently press them into the frosting to secure them.
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Once the frosting has slightly set (you can place them in the fridge for a few minutes to speed this up), use the parchment or foil overhangs to carefully lift the entire slab of blondies out of the pan and onto a cutting board. This makes cutting much easier and cleaner. Using a sharp knife, cut the blondies into 24 to 30 bars, depending on your desired serving size. Enjoy these delicious whole grain peanut butter blondies!
Notes
Nutrition
More easy cookie recipes you may like:
Mocha Chip Cookies
Whole Grain Apple Butter Bars
Great Whole Grain Chocolate Chip Cookies {with a Secret Ingredient}
Chocolate Chip, Nut & Seed Oatmeal Cookies {Gluten-Free}
Healthy No Bake Fudge Oatmeal Bars {Gluten-Free}