These easy-to-make one-bowl Peanut Butter and Chocolate Chip Blondies are moist, slightly chewy, and studded with chocolate chips. Topped with a sprinkling of turbinado sugar, they require no frosting.
These Blondies can perhaps best be described as a cross between a cookie and a bar or square. My recipe calls for both all-purpose flour and coconut flour, one of my most favorite flours to bake with both for its texture and the flavor it imparts to baked goods.
Coconut flour adds a lovely soft, slightly chewy, texture to many baked goods but it is known to be a heavy absorber of liquid in recipes. For this reason, it does not substitute well, cup-for-cup or tablespoon-for-tablespoon, with regular all-purpose flours without adjusting the moisture content in a recipe.
In developing the recipe for Peanut Butter and Chocolate Chip Blondies, I took this into consideration and, through multiple testings, have ensured there is enough moisture content in the recipe to accommodate this property of coconut flour in the amount called for in the recipe. For this reason, and for successful results, no substitution for the three tablespoons of coconut flour is recommended in this particular recipe. As with any recipe, substituting ingredients can cause inconsistent results and the baker is cautioned that, should they choose to substitute ingredients in a recipe, they must be prepared to live with the consequences, be they good or bad.
Coconut flour is readily available in many large grocery stores, bulk food stores, and often even in stores like HomeSense, Winners, Marshalls, and HomeGoods. If it is not a flour you commonly bake with, instead of buying a whole bag of it, you might consider buying it at a bulk food store where you can purchase just the small amount needed for a recipe.
This square does not take long to bake, only about 18-20 minutes, or just until the top is barely set and the sides of the square show signs of starting to pull away from the sides of the pan. It is important not to overbake this square as it is meant to be soft and slightly chewy and overbaking will dry it out.
No frosting is required for these Blondies. A sprinkling of turbinado sugar, though optional, does add a little bit of crunch to the top of the Blondies.
Want to make these Blondies gluten free? Substitute ¾ cup one-to-one, or cup-for-cup, gluten-free baking flour for the ¾ cup all-purpose flour called for in the recipe and, of course, ensure that all other ingredients called for in the recipe are gluten free.
This is a lovely snacking bar or square and is a great take-along for picnics as well as for the lunch bag.
Peanut Butter and Chocolate Chip Blondies
Ingredients:
7 tbsp butter, room temperature
1/3 cup brown sugar, packed
1/3 cup white sugar
1/3 cup smooth peanut butter
1 large egg, room temperature
1 large egg yolk, room temperature
1¼ tsp pure vanilla extract
¾ cup all-purpose flour
3 tbsp coconut flour
¾ tsp baking powder
¼ tsp baking soda
Pinch salt
¾ cup semi-sweet chocolate chips
1+ tbsp turbinado sugar (optional)
Method:
Position oven rack in center of oven and preheat oven to 350°F.
Prepare 9”x9” baking pan by lining with parchment paper and lightly spraying with non-stick cooking spray.
Sift flours, baking powder, baking soda, and salt together in small bowl. Set aside.
With stand mixer fitted with paddle attachment, cream butter at medium speed until smooth. Add the sugars and beat for apx. 1 – 1½ minutes, stopping to scrape sides of bowl as necessary. Add the peanut butter and beat until combined with ingredients. With mixer set to slow speed, add the whole egg and beat until blended, followed by the egg yolk along with the vanilla. Mix until well combined then beat in the flour mixture, about a third at a time, stopping to scrape sides of bowl, as necessary. Beat for an additional 30 seconds.
Remove bowl from mixer stand and fold in the chocolate chips. Spread and lightly pat mixture evenly into prepared pan. If desired, sprinkle top of mixture with turbinado sugar.
Transfer square to preheated oven and bake for 18-20 minutes, or just until top is barely set and sides of square show signs of starting to pull away from the sides of the pan. Do not overbake. Square is meant to be soft and slightly chewy.
Cool square in pan on cooling rack before lifting from pan and cutting into bars or squares of desired size.
Yield: 1 – 9” square
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Peanut Butter and Chocolate Chip Blondies
Ingredients
- 7 tbsp butter, room temperature
- 1/3 cup brown sugar, packed
- 1/3 cup white sugar
- 1/3 cup smooth peanut butter
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1¼ tsp pure vanilla extract
- ¾ cup all-purpose flour
- 3 tbsp coconut flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- ¾ cup semi-sweet chocolate chips
- 1 + tbsp turbinado sugar (optional)
Instructions
-
Position oven rack in center of oven and preheat oven to 350°F.
-
Prepare 9”x9” baking pan by lining with parchment paper and lightly spraying with non-stick cooking spray.
-
Sift flours, baking powder, baking soda, and salt together in small bowl. Set aside.
-
With stand mixer fitted with paddle attachment, cream butter at medium speed until smooth. Add the sugars and beat for apx. 1 – 1½ minutes, stopping to scrape sides of bowl as necessary. Add the peanut butter and beat until combined with ingredients. With mixer set to slow speed, add the whole egg and beat until blended, followed by the egg yolk along with the vanilla. Mix until well combined then beat in the flour mixture, about a third at a time, stopping to scrape sides of bowl, as necessary. Beat for an additional 30 seconds.
-
Remove bowl from mixer stand and fold in the chocolate chips. Spread and lightly pat mixture evenly into prepared pan. If desired, sprinkle top of mixture with turbinado sugar.
-
Transfer square to preheated oven and bake for 18-20 minutes, or just until top is barely set and sides of square show signs of starting to pull away from the sides of the pan. Do not overbake. Square is meant to be soft and slightly chewy.
-
Cool square in pan on cooling rack before lifting from pan and cutting into bars or squares of desired size.
Recipe Notes
Yield: 1 – 9” square
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Looking for more Bars and Squares recipes from My Island Bistro Kitchen? Check these out:
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Decadent Dream Square
Cranberry Shortbread Square
Pecan Shortbread Square
Vintage Rainbow Square
Coconut Date and Cherry Square
Unbaked Chocolate Coconut Square
Old-fashioned Jam Square
Gluten-free Brown Sugar Fudge Square
Decadent Chocolate Chip Square
Marshmallow Square
Date Squares
Strawberry Rhubarb Bars
Roasted Peanut and Mocha Energy Bars
Sweet Marie Bars
Classic Nanaimo Bars
Old-fashioned Brownies
Black Bean Mocha Brownies
No-Bake Peanut Butter Marshmallow Square
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