Whole Wheat Peanut Butter Blondies Recipe

Whole Wheat Peanut Butter Blondies Recipe

How To Make Whole Wheat Peanut Butter Blondies

These lightened up and soft peanut butter blondies are made with whole wheat flour and less sugar. It’s also chewy and loaded with peanut butter and nuts!

Preparation: 10 minutes
Cooking: 25 minutes
Cool Time: 3 hours
Total: 3 hours 35 minutes



  • ¾cupcreamy peanut butter
  • cupcoconut oil,melted
  • ½cuploosely light brown sugar,or dark brown sugar, packed
  • ¼cupmilk
  • 2tsppure vanilla extract
  • 1cupwhole wheat flour,spoon and leveled
  • ¼tspsalt
  • ½tspbaking powder
  • cuppeanuts
  • cupdark chocolate chips,or semi sweet chocolate chips

For Optional Chocolate Drizzle:

  • ¼cupdark chocolate chips,or semi sweet chocolate chips
  • 1tspcreamy peanut butter


  1. Preheat the oven to 350 degrees F.

  2. Line an 8-inch baking pan with aluminum foil or parchment paper, making sure there is enough overhang on the sides to easily remove the blondies.

  3. Set aside

  4. In a large bowl, mix together the peanut butter, oil, and brown sugar until smooth.

  5. Whisk in the milk and vanilla. Add the flour, salt, and baking powder.

  6. Mix until combined. The batter will be very thick.

  7. Transfer the batter to the baking pan and press it into place using the back of a spatula.

  8. Sprinkle the top with peanuts and dark chocolate chips, pressing them gently into the batter.

  9. Bake for 22 to 25 minutes, until the edges are just barely browning. The top will look very soft. 

  10. Remove from the oven and cool completely before slicing into squares or hearts.

  11. Be sure to cool for at least 3 hours or overnight (preferred) before cutting.

Optional Chocolate Drizzle:

  1. Melt chocolate chips and peanut butter together.

  2. Drizzle over the cut blondies.

Recipe Notes

  • Make-Ahead and Freezing Instructions: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. The bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
  • Vegan: These whole wheat, egg-free blondies are vegan if non-dairy milk of choice and dairy-free chocolate chips will be used
  • Peanut Butter: Use any favorite peanut butter, natural or non-natural. Make sure it is not oily in the slightest or the blondies will be greasy. Use almond butter instead of peanut butter and chopped almonds instead of peanuts, if desired.


  • Calories: 496.08kcal
  • Fat: 35.57g
  • Saturated Fat: 16.30g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 11.73g
  • Polyunsaturated Fat: 5.24g
  • Carbohydrates: 37.57g
  • Fiber: 5.50g
  • Sugar: 17.66g
  • Protein: 11.84g
  • Cholesterol: 1.33mg
  • Sodium: 125.20mg
  • Calcium: 80.04mg
  • Potassium: 405.30mg
  • Iron: 3.35mg
  • Vitamin A: 4.31µg
Have you tried this Whole Wheat Peanut Butter Blondies recipe? Share your experience and any tweaks you made in the Baking and Desserts forum section!

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