Peanut Butter Blondies
I've tried a recipe for peanut butter blondies before, but it wasn't as perfect as I wanted or hoped it would be. I think what I really want is to have desserts that still taste like 'real' desserts but still have the nutritional benefits of whole wheat/low sugar eating....I know, I want all my eggs in one basket and to have my cake and eat it too...but a girl can dream.
Well, this girl doesn't have to dream anymore! Whole wheat, low in sugar, moist, light, and a delicious dessert!
I promise, with desserts like these, you won't miss that sugary, fattening stuff you've been eating and then feeling guilty about :)
Whole Wheat Peanut Butter Blondies
1/4 cup unsweetened applesauce
2 Tbsp coconut oil
2 Tbsp lightly packed brown sugar (I used splenda brown sugar)
1/4 cup agave nectar
1/2 cup all-natural peanut butter
1 tsp pure vanilla extract
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chunks
Preheat oven to 350°F. Lightly coat a square pan with cooking spray.
In a large bowl, beat together the applesauce, coconut oil, brown sugar and agave nectar and peanut butter with an electric mixer until well combined. Beat in the egg, followed by the vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to the wet, and stir with a rubber spatula or spoon just until moistened. Fold in the dark chocolate chunks.
Pour batter into prepared pan. Bake blondies until a toothpick inserted into the center of the pan comes out clean, about 25-28 minutes. Allow blondies to cool for 10 minutes in the pan, then remove by picking up the ends of the parchment paper. Allow to cool completely on a wire rack before cutting into bars.