Sweet and Salty Peanut Butter Chocolate Chip Blondies


Oh people, I have to apologize in advance for this recipe. If you are a lover of anything sweet and salty, you will need an exit strategy for these blondies. Have friends and family standing by to take the extras off your hands. I’m giving you fair warning, these little beauties are a Level 10 addictive. Something about the combo of salty peanuts with sweet chocolate chips makes them utterly irresistible. Have you ever been able to eat just one chocolate covered pretzel? Same principal applies here. They are crazy good.

peanut butter blondies

Imagine a soft peanut butter cookie studded with crunchy, salted peanuts. Now mix in a good helping of chocolate chips. Perhaps an extra sprinkle of salt for good measure and you’ve got the best salty and sweet combo around. Oh, and did I mention that they are made with whole wheat flour, naturally sweetened and completely vegan? This is the kind of dessert where you need a cold drink to wash it down as you reach for a second … or third!

blondie batter

You all know that I’m more than slightly obsessed with baked goods that rely on alternative sweeteners to processed white sugar (was it the Pumpkin Honey Spice Bread or the Maple Jam Thumbprints or the Oatmeal Banana Chocolate Chip Cookies that tipped you off?). It’s not that I’m against white sugar, all things in moderation after all, but I do like to have the option to substitute agave nectar, honey or maple syrup when I want something a little different.  Most recipes just rely on heaping mounds of white sugar rather than the complex flavors (and added nutritional benefits!) of sweeteners like honey, agave nectar and maple syrup.

blondies in pan

As an added benefit, these delicious bars are completely vegan. The recipe relies on coconut oil as the primary fat (which I just happen to have a jar of hanging around from that pie I can’t stop thinking about). If you don’t care about the vegan aspect of the recipe and don’t have a jar of coconut oil laying around, you can certainly substitute regular old fashioned butter for the coconut oil. They will be just as delicious and you won’t have to seek out an ingredient you don’t already have! If you do want to keep these vegan, just make sure that you are using vegan chocolate chips!

peanut buter blondies


Sweet & Salty Peanut Butter Chocolate Chip Blondies

Yield: 16 bars

Prep Time: 10 minutes

Cook Time: 20-25 minutes


1/2 cup plus 1 tablespoon agave nectar (can substitute honey or maple syrup)
1/4 cup coconut oil (can substitute unsalted butter)
1/2 cup all-natural peanut butter, smooth
2 teaspoons vanilla extract
1/4 cup light coconut milk
1 1/3 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon kosher salt
1 cup salted peanuts, chopped
1 cup semi-sweet chocolate chips


- Preheat oven to 325 degrees. Lightly grease an 8 by 8 inch baking pan and line with parchment paper, leaving about an inch of parchment paper on each side to use as handles to remove the blondies.
- In a medium-sized bowl, combine agave nectar, coconut oil, peanut butter, vanilla extract and coconut milk. Beat with an electric mixer until smooth and fully combined.
- Add flour, baking powder, baking soda and salt. Beat on low until combined.
- Stir in chopped peanuts and chocolate chips. Pour batter into prepared baking pan.
- Bake for 20-25 minutes or until just golden around the edges. Let cool before removing blondies from the pan. Allow to cool before cutting into 16 bars.

Adapted from Fragrant Vanilla Cake's Sweet n' Salty Peanut Blondie Wedges

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9 Responses to “Sweet and Salty Peanut Butter Chocolate Chip Blondies”

  1. 1
    As A Verb — August 12, 2012 3:29 pm

    You had me at blondies vegan. I’ve been trying to find some healthier alternative to curing my sweet tooth. Can’t wait to give this a shot!

  2. 2

    Oh my. You are so right about these being dangerous! I would definitely need to have others around if I made these!

  3. 3
    Jen@TheFitHousewife — August 13, 2012 2:50 pm

    These look so good..and I love that you’ve used wholesome ingredients like natural peanut butter. I”ll be making these for sure!

  4. 4
    Sarah Woodruff — August 14, 2012 10:45 am

    can I use something other that pastry flour? regular whole wheat flour/cake flour/all purpose flour? I’d love to bring these to our vacation (where I’ll have lots of mouths to share with!) but I really don’t want to run out to get the pastry flour… Thanks for any advice you can share.

    • adashofsass replied: — August 14th, 2012 12:51 pm

      Sarah — Yes, you can definitely substitute regular whole wheat flour for the pastry flour. The texture will be a bit more dense but for a bar cookie it shouldn’t be a problem. If you use all-purpose flour you will get a lighter texture similar to the pastry flour. Hope that helps! Check back and let us know how it turns out!

  5. 5
    Louisa — August 16, 2012 7:16 pm

    I DID make these… and they were amazing! They were even a hit with my hates-all-things-labeled-vegan brother. I’d been searching for a vegan blondie recipe all summer, and had yet to find one that was really similar to classic blondies. But I’ve found it now! Thanks so much!

    • kate replied: — August 17th, 2012 1:47 am

      Louisa — I couldn’t agree more! These are the least vegan-tasting vegan baked goods ever. Honestly, you wouldn’t even know they are vegan unless you were told ahead of time. So glad you liked them!

  6. 6
    Lacie — February 6, 2013 2:46 am

    I just made these last night. Seriously amazing!!!! Huge hit with my family! I LOVE the sweet with bits of salt :)

  7. 7
    Sarah — February 21, 2014 1:49 am

    What can be used as a substitute for the coconut milk?
    (Lowfat milk, yogurt?)

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