Samah Dada
read
Chocolate Chunk Peanut Butter Blondies
Imagine what would happen if a Peanut Butter cup had an identity crisis and decided it wanted to be a chewy, gooey, cookie bar. If that makes you feel emotions you’ve never felt before, you’ve come to the right place.
I am not sure if I have any additional words to describe the essence of these truly delectable pieces of bakery, so I guess I'll just see myself out now. All I’ll say is this: make them. You won’t regret it.
ingredients//
- 1 1/4 cup blanched almond flour
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (plus more for pressing on top), or 4 oz of your favorite dark chocolate bar, chopped
- 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp warm water, left to sit aside and thicken)
- 3 tbsp unsweetened non-dairy milk
- 1 tsp vanilla extract
method//
- Preheat the oven to 350 degrees, and prepare an 8x8 pan with parchment paper. Prepare flax egg by combining 2 tbsp ground flaxseed and 5 tbsp warm water. Set the mixture aside.
- In a medium bowl, cream together peanut butter, melted and cooled coconut oil, vanilla extract, and coconut sugar.
- In a separate bowl, whisk together almond flour and baking soda.
- Add dry ingredients to the wet peanut butter mixture and fold to combine. Add non-dairy milk to help mix. Finally, add in the prepared flax eggs and stir to thoroughly incorporate.
- Fold your chocolate into the batter, reserving some chips or chunks to press on top of bars.
- Transfer batter to the prepared pan. Gently spread the batter so that it is evenly distributed throughout the pan. Press more chocolate on top of the bars.
- Bake for 20 minutes or until golden brown around the edges. Let cool before slicing and serving.
