Peanut Butter and Chocolate Blondies

By Eat More Chocolate Team      

April 16, 2015

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Peanut Butter and Chocolate Blondies - Vegan and Glutten Free

  • Yields: 20 pieces


Preheat your oven to 350F. Line a 9x13 rectangular baking pan with unbleached parchment paper.

In your food processor add the rolled oats and pulse until they are pulverized. Place on a mixing bowl and add the baking powder, baking soda, salt and cinnamon. Set aside.

Add the bananas, apple sauce, peanut butter, and maple syrup to the food processor. Pulse until it is liquified. Add this mixture to the oat mixture and combine with a spatula. Add the 1 cup of chocolate chips and the peanut butter cups. Save the two tablespoons of chocolate chips for later.

Spread the batter into the prepared baking pan. The mixture will be thick. Sprinkle the extra 2 tablespoons of chocolate chips over the batter and bake for 30 minutes.

Transfer the blondies to a wire rack. For the chocolate drizzle, place the chocolate chips and coconut oil on a microwavable dish and microwave in 45 second increments until the chocolate is melted. With a fork drizzle the chocolate over the blondies and serve.

You can keep the blondies in a cake stand in your kitchen counter for up to 3 days. Alternately you can freeze them and have them later on.

NOTE: You can divide the ingredients by two and bake on a 8x8 square baking pan



4 1/2 cup gluten free rolled oats

6 ripe bananas

1/2 cup organic peanut butter

1/2 cup unsweetened apple sauce

1/3 cup maple syrup, more if you like

1 cup chocolate chips + 2 tbsp, vegan

1 tsp cinnamon

1/4 tsp Himalayan salt

1 tsp aluminum free baking soda

1 tsp aluminum free baking powder

14 mini peanut butter cups, vegan

Chocolate Drizzle

1/2 cup chocolate chips, vegan

1 tbsp coconut oil