I have been fighting a losing battle for a long time. That battle is to create a clean brownie recipe that actually tastes good. Once you start trying to make them healthy, you start to lose all the things that make them fudgey, gooey and delicious. And can we agree that the thought of black beans in brownies is kinda crazy?! Someday, I will conquer the clean brownie, but for today, I’ve mastered the clean blondie. Or to be more specific, the clean peanut butter chocolate chip blondie.
These are just so good… I tried (and failed) not to eat them for breakfast. Peanut butter, maple syrup… they’re basically a breakfast food, right? The key is not to overbake them so they’ll stay soft and melty.
- 1/4 cup (1 stick) butter, softened
- 3/4 cup natural peanut butter
- 2 eggs
- 3/4 cup pure maple syrup
- 1 teaspoon vanilla
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup dark chocolate chips
- Preheat the oven to 350 degrees
- Combine the butter and peanut butter until blended
- Mix in the eggs, maple syrup and vanilla
- Mix in the flour, baking powder and salt until just combined
- Stir in the chocolate chips
- Spread the batter into a greased (with butter or coconut oil) 8 in. square pan
- Bake until a toothpick comes out clean, about 30-35 minutes. Make sure not to overbake them!
- These are best warm, so I like to store them in the fridge and warm them up for about 20 seconds before eating.