Peanut butter and chocolate blondies- vegan and gluten free

Holly molly these peanut butter and chocolate blondies are fantastic. They are gluten free, vegan and a lot healthier than other versions out there. These are a must try.

Peanut butter and chocolate blondes vegan and gluten free

I haven’t made blondies in for ever. I actually don’t I had a blondie recipe in the blog until today. When making these peanut butter and chocolate blondies I was glad I doubled the batch. They were so good…

If you like you can freeze some of them and have later to make sure they don’t spoil. These will keep at room temperature for 2-3 days, but after that I am not sure.

If you are not vegan, you can use regular peanut butter cups, if not you can use homemade, store bought or simply just use more chocolate chips if you don’t care for the peanut butter cups.

This is my first time using peanut butter cups on a dessert while baked. Peanut butter cups are the bomb. I am going to to find other ways to incorporate them because the oozing of the warm peanut butter was just delicious.

I hardly eat warm desserts. I like my cookies when they are cooled but these blondes, oh boy, you must eat them the minute they come out of the oven. They will crumble a little bit but that is OK. If you like you can wait for them to cool as well. Either way, I think you are going to like these peanut butter and chocolate blondies.

Let me know if you get to try them. I know I am going to be making them for time to come. They are super good and not so bad for you.

Enjoy!

banana pureeblondie mixture

Here you can see the banana mixture. Just add the liquid ingredients to your food processor and liquify. Pour this mixture over the pulverized rolled oats and mix through.

vegan blondiesblondies-peanut

Here you can see the blondies right before and after pouring the drizzle all over it. I didn’t allow the blondies to cool but you could if you like. I just couldn’t wait to dig in.

vegan and gluten free peanut butter and chocolate blondes

These peanut butter and chocolate blondies have become one of my favorite desserts. If you like peanut butter and chocolate you will love these.

peanut-blondies

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Peanut butter and chocolate blondies- vegan and gluten free

Yield: 20 squares

Total Time:60 minutes

Ingredients:

Chocolate drizzle

Directions:

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 

Recipe adapted from Ambitious Kitchen

Screen Shot 2014-02-09 at 8.14.34 PM

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45 Responses to “Peanut butter and chocolate blondies- vegan and gluten free”

  1. #
    1
    Julie @ RDelicious Kitchen — February 9, 2014 @ 8:49 pm

    These look amazing!!!

  2. #
    2
    Lily (A Rhubarb Rhapsody) — February 10, 2014 @ 4:11 am

    The oozing peanut butter had my heart pitter-pattering. They look so indulgent! You would never guess they are vegan.

  3. #
    3
    Angie@Angie's Recipes — February 10, 2014 @ 4:27 am

    They look dang tempting! Indeed a must try!

  4. #
    4
    Tina G. — February 10, 2014 @ 11:10 am

    Do you leave the peanut butter cups whole or chopped. Are they the regular size peanut butter cups or one of the smaller sizes?

  5. #
    5
    RavieNomNoms — February 10, 2014 @ 12:53 pm

    Oh my good lord! I need to make these ASAP!

  6. #
    6
    steph — February 18, 2014 @ 12:26 am

    LOVE this recipe! The pb cup link goes to the milk chocolate cups though, which aren’t vegan. however, Justin’s dark chocolate cups are :)

  7. #
    7
    Christine — March 14, 2014 @ 3:13 pm

    Just made these for a weekend treat. Super yummy and without the guilt!

    • Miryam@eatgood4life — March 14th, 2014 @ 5:14 pm

      That is awesome. I made them again last wknd for a get together and they were a super hit too :-)

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    8
    Debanhi Perez — May 13, 2014 @ 10:37 pm

    Hello! wanted to say that your recipe looks delicious and I cant wait to try them. I wanted to ask you if I can substitute the peanut butter cups for something else or leave it out?
    Hope to hear from you soon!

    • Miryam@eatgood4life — May 14th, 2014 @ 2:12 pm

      You can omitted them completely if you like. Thanks for stopping by :-)

  9. #
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    Grammy — May 15, 2014 @ 8:34 pm

    Just a hint to make things easier for those who use your recipes: list the ingredients in the order in which they are used in the recipe. It’s easier to double check to be sure you’ve added everything. Can’t wait to try these. Bet they’re yummy!

  10. #
    10
    Amanda — July 2, 2014 @ 10:33 am

    These look amazing! I am wondering if I can use the oat flour I already have instead of the whole oats. What would the conversion be? Thanks!

    • Miryam@eatgood4life — July 2nd, 2014 @ 10:41 am

      I am not sure how the consistency would be like w/ flour instead of the rolled oats. You can try it but I would suggest making half the amt in case the recipe doesn’t turn out. As far as how much you would need to use I would say a bit less, but then again you will have to experiment. By feeling the consistency of the batter I would be able to tell but since I have not made it w/ just oat flour I don’t know how much the conversion is. Just make sure the batter is not too runny. I hope this helps.

  11. #
    11
    Emily — July 11, 2014 @ 1:35 pm

    The wording here is confusing.

    It currently says
    “Add the chocolate chips, except for the 2 tablespoons, and the peanut butter cups”

    This made me think I should not add the peanut butter cups as well, causing me to bake the blondies without the peanut butter cups.

    It should say
    “Add the 1 cup of chocolate chips and the peanut butter cups. Save the two tablespoons of chocolate chips for later”

    • Miryam@eatgood4life — July 11th, 2014 @ 1:51 pm

      Sounds good. Thanks I will add that on the instructions :-)

  12. #
    12
    Sophia — July 31, 2014 @ 3:31 pm

    How can I make these delicious blondies using a kitchen aid standup mixer?

    • Miryam@eatgood4life — July 31st, 2014 @ 7:58 pm

      I don’t have a standup mixer so I don’t know how it would work. If you don;t have a food processor for to pulverize the oats you will have to buy oat flour. Sorry I couldn’t be of more help!

  13. #
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    Patti — January 22, 2015 @ 3:20 am

    Yummy! Thank you so much for this fabulous recipe. It has quickly become a favorite in my household – my husband adores them and I’m pretty excited about them, too.

    I make them with a cut-up dark chocolate bar and Justin’s dark chocolate peanut butter cups cut into quarters and that works very well for me. I melt a bit of the chocolate bar over a double boiler for the drizzle – no coconut oil needed (though I’m one to throw coconut oil in anything that stands still long enough).

    Tonight I made a batch and subbed raspberries for the peanut butter cups and it’s great. This recipe will be used often!

    • Miryam@eatgood4life — January 22nd, 2015 @ 9:27 am

      That is awesome. I am glad everyone ones likes them. I need to make them again soon. They are so good :-) Thanks for stopping by.

  14. #
    14
    Tilly — February 1, 2015 @ 2:13 pm

    Wow!! These are amazing!!! We ( in Holland) don’t have those peanutbutter cups, so i left them out, but what a great taste for a gluten free cake! ( and for any cake in that case)
    I don’t even really like peanutbutter so hessitated just a little before making them, but while making this, i got more and more excited. Yummmmie….we finished it all in just 1 day :-)

    • Miryam@eatgood4life — February 1st, 2015 @ 2:18 pm

      Hoy cow that is quick, I am glad everyone liked it. Not adding the peanut butter cups decreases the sugar so that is good :-) I am sure it was still delicious!!

  15. #
    15
    Mirjam Lauridsen — February 2, 2015 @ 4:39 am

    Hi
    I am from Denmark and i am not sure i know peanut butter cups?
    what is that

    • Miryam@eatgood4life — February 3rd, 2015 @ 10:33 am

      It is peanut butter covered with chocolate in form of a small cup. You can omit them or sub for more chocolate chips if you like :-)

  16. #
    16
    Paulina — February 6, 2015 @ 10:02 am

    Can you use peanut butter instead of the peanut butter cups.

  17. #
    17
    Sabrina Galvão — February 12, 2015 @ 5:52 pm

    Adorei!Quero fazer!Lindo .Blog e muito proveitoso …beijos!

  18. #
    18
    Raya — February 17, 2015 @ 10:46 pm

    Hi there! Love this recipe.
    I was wondering what you thought about making the ingredients, and then refrigerating them overnight and then baking them in the morning. Do you see any chance for a mishap in that?
    Thanks!
    Raya

    • Miryam@eatgood4life — February 17th, 2015 @ 10:49 pm

      I think it should be fine just bake it for an extra 5 minutes or so.

  19. #
    19
    Mani — March 3, 2015 @ 11:56 pm

    I don’t have peanut butter cups and my son has allergy to peanut. Any substitute to peanut butter cups? I am going to use sunflower butter insteAd but I want to know the substitute of peanut butter cups?

    • Miryam@eatgood4life — March 4th, 2015 @ 12:06 am

      You can omit them if you like. The blondies will still be good w/out them :-)

  20. #
    20
    Patti — March 4, 2015 @ 12:03 am

    I’ve never tried them but I do know you can buy sunflower butter cups. You could probably cut them in quarters to make them mini.

    I have also made these with frozen raspberries instead of the peanut butter cups and they were tasty.

  21. #
    21
    Mani — March 4, 2015 @ 12:23 am

    If I omit peanut butter cups, the other proprtion will still be the same, or I have to add/reduce some Ingredients?

    • Miryam@eatgood4life — March 4th, 2015 @ 10:15 am

      Everything else will be the same. The peanut butter cups won’t affect the consistency of the batter :-)

  22. #
    22
    Sam (the Quantum Vegan) — March 15, 2015 @ 8:02 pm

    Oh man, these look AMAZING, but I’m allergic to bananas! Would applesauce work just as well?

    • Miryam@eatgood4life — March 15th, 2015 @ 8:26 pm

      I am no sure but if you wan to swap I would use pumpkin puree instead bc it is thicker in consistency. I would also just do half the batch just in case the recipe is a no go. I hope this helps!

  23. #
    23
    Tammy — March 19, 2015 @ 10:33 am

    Could you use honey instead of maple syrup? Or is it to thick? Thanks!

  24. #
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    Emma — March 20, 2015 @ 12:22 pm

    Making these for my brother’s birthday this weekend. Thank you!

  25. #
    25
    Elle — April 1, 2015 @ 5:18 pm

    Perfection. Such an easy recipe to follow and tastes delicious!

  26. #
    26
    Kaveeta Modi — April 30, 2015 @ 4:24 pm

    I really want to try these but can’t seem to find applesauce, what can I use instead?

    • Miryam@eatgood4life — April 30th, 2015 @ 6:11 pm

      You can microwave the apples, or cook them in a little bit of water, get them soften and puree in a blender or food processor. Otherwise, you can get pumpkin puree :-)

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