Dense, chewy, and irresistibly peanut-buttery, these flourless Peanut Butter Chocolate Chip Blondies are a simple, wholesome dessert you can make from pantry staples. Naturally sweetened and grain-free, they deliver decadent flavor without refined sugar.
If you love both brownies and blondies, these peanut butter blondies offer the best of both worlds: the rich chew of a dense brownie with the warm, mellow sweetness of a blondie. Add melting dark chocolate pieces and a hint of maca powder for a subtle caramel note and you have a treat that’s hard to resist.
Peanut Butter Blondies ingredients
These blondies use a short list of wholesome ingredients you may already have:
- Peanut butter: Use natural, creamy peanut butter made from just peanuts for best flavor and texture.
- Pure maple syrup or honey: A liquid sweetener to bind the batter and add gentle sweetness.
- Eggs: Provide structure and moisture.
- Coconut flour: A grain-free, gluten-free flour that soaks up moisture and creates a dense, chewy crumb.
- Maca powder (optional): A mild, caramel-like superfood powder that adds flavor and a nutrient boost.
- Baking powder, baking soda and a pinch of salt: Small amounts keep the blondies tender while ensuring a good rise.
- Dark chocolate chips or chopped dark chocolate: Melting pockets of chocolate make each bite extra satisfying.
How to make Peanut Butter Blondies
- Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper and set aside.
- Measure your ingredients. In a small bowl, whisk together 1/3 cup coconut flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt and 1 tsp maca powder (if using).
- In a larger bowl combine 2/3 cup natural creamy peanut butter with 1/3 cup pure maple syrup and 1 tsp vanilla extract. Whisk until smooth and slightly sticky.
- Add two eggs to the peanut butter mixture, one at a time, whisking well after each addition until the batter looks uniform.
- Fold the dry ingredients into the wet mixture with a spatula until fully incorporated and the batter is thick.
- Stir in 1/3 cup chopped dark chocolate or chocolate chips so there are pockets of melted chocolate throughout the batter.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake 18–20 minutes, or until a toothpick inserted near the center comes out almost clean. Avoid overbaking to keep the blondies dense and chewy.
- Remove from the oven and let cool completely in the pan before slicing into 9 or 16 squares.
- Store in an airtight container at room temperature for up to one week, or freeze for longer storage.
Peanut Butter Chocolate Chip Blondies benefits
- Made with simple, natural ingredients and no refined sugar when using maple syrup or honey.
- Grain-free and gluten-free when using coconut flour.
- Quick to prepare and baked in a single pan—perfect for busy days or last-minute guests.
- Protein- and healthy-fat rich from peanut butter, helping to satisfy hunger.
- Optional maca powder adds a subtle caramel flavor and a nutrient boost.
- Dense, chewy texture with melty dark chocolate throughout—satisfying without overindulgence.
These blondies are ideal with a cup of coffee or tea and make a portable snack for picnics, lunchboxes or after-school treats. The texture stays best when the blondies are completely cooled before cutting; warm, they can be a bit fragile but still delicious.
Recipe
Peanut Butter Chocolate Chip Blondies
Servings: 9–16 slices • Prep time: 5 mins • Cook time: 18–20 mins • Total: ~25 mins
Ingredients
- 2/3 cup natural creamy peanut butter
- 1/3 cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup coconut flour
- 1 teaspoon maca powder (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment.
- Mix dry ingredients in a small bowl: coconut flour, baking soda, baking powder, salt and maca.
- In a larger bowl, whisk peanut butter, maple syrup and vanilla until smooth; add eggs one at a time.
- Fold dry ingredients into wet until combined, then stir in dark chocolate.
- Spread batter in pan and bake 18–20 minutes until a toothpick comes out almost clean.
- Cool completely, then cut and serve.
Notes
Store in an airtight container at room temperature for up to one week. Freeze slices in a sealed bag for up to three months; thaw to room temperature before serving. Cup measurements use the US cup (240 ml).
Nutrition (approx. per slice)
Calories: ~114 kcal • Carbohydrates: ~12 g • Protein: ~4 g • Fat: ~6 g
More healthy dessert ideas
- Double Chocolate Almond Butter Brownies (try layering almond butter and dark chocolate)
- Chocolate Maca Tahini Brownies for a nutty, caramel note
- Dark Chocolate Cherry Brownies for a tart-sweet contrast
- Fudgy Cocoa Pomegranate Brownies for a fruity twist
If you make this recipe, please consider leaving feedback or a short note about how you enjoyed the blondies—your experience helps others and inspires variations.