It’s National Peanut Month! I don’t like peanuts, ergo, I eat peanut butter. With some peanut butter chips. And some chocolate chips. Excuse me while I drift off for a bit. Look at this picture in the meantime.
I’ve discovered I love peanut butter when mixed with something else. Like this or this or this. So I had to try these, especially because they’re made with wholewheat flour. And we know how much I love making cookies with wholewheat flour. Why not blondies?
I’ve tried blondies before but I hadn’t yet made friends with my oven and not anticipating its over-enthusiasm, the blondies were a bit crunchier than I like. These are absolutely perfect. Soft and moist and chewy. All those chips help!
The thing with wholewheat flour is, its flavour is sometimes very prominent. Like in these blondies. It also make the blondies denser than regular flour and they don’t hold their structure as well, so you really need to handle them with care. But wholewheat gives a nice nutty flavour which I liked. You could replace it with regular flour, I don’t think anything too drastic will happen.
I omitted the peanuts from this recipe and added in chocolate chips instead. Sadly, I didn’t have time to make the chocolate-PB drizzle before work this morning. Next time! The great thing about them is they’re eggless, and I’m always looking for more eggless recipes. Amazingly moist despite it!
I’d like to say these are super healthy, but they do contain oil (the original recipe calls for coconut oil which I didn’t have) and a ton of peanut butter. Oh well, a little delusion is ok!
What you’ll need:
3/4 cup creamy/crunchy peanut butter
1/3 cup oil
1/2 cup brown sugar
1/4 cup milk
2 tsps vanilla essence
1 cup wholewheat flour
1/4 tsp salt
1/2 tsp baking powder
1/3 cup semi-sweet chocolate chips
A handful of chocolate and PB chips for garnishing (optional)
What to do:
1. Preheat the oven to 175 C and grease a baking dish.
2. Mix the oil, sugar and peanut butter in a large bowl until smooth.
3. Add the milk and vanilla essence and mix well.
4. Add the flour, baking powder and salt and mix. It will be a very thick batter, almost like cookie dough.
5. Fold in the chocolate chips and tip the mixture into the baking dish. Press down evenly with the back of a spoon to spread it into every corner of the dish.
6. Sprinkle the top with more chocolate chips if you like.
7. Bake for 20 minutes till the edges are brown. The center will remain a bit soft. At the 20 minute mark, I took out the dish, pressed in a few PB chips and sent it back into the oven for another 2 minutes. Optional but recommended 🙂 If you don’t do this, then simply bake for 22 minutes total.
8. Allow to cool completely, preferably overnight, before cutting into squares.