Dark Chocolate Peanut Butter Cup Blondies
These Dark Chocolate Peanut Butter Cup Blondie Bars are gluten-free, cut back on the sugar and still taste amazing! Only bake for 20 minutes!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 9 1x
Ingredients
Units
Scale
Blondie Bars:
- 6T salted butter, melted
- 1/4 cup natural peanut butter
- 1/2 cup brown sugar, packed
- 1 cup oat flour (blended rolled oats)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chunks
Topping:
- 3/4 cup natural peanut butter (first layer)
- 1 cup dark chocolate chunks, melted with coconut oil (second layer)
- 1-2 tsp coconut oil
- Optional: chopped peanuts or flaky sea salt
Instructions
- Line an 8x8 baking dish with parchment paper and preheat oven to 350F.
- Melt butter in microwave or on the stovetop. Once melted, mix in 1/4 peanut butter until combined.
- Add dry ingredients to a mixing bowl: oat flour, brown sugar, salt, baking powder. Stir to combine.
- Pour melted butter mixture into the dry ingredients. Then, add egg and vanilla extract. Mix to form a sticky dough.
- Fold in the chocolate chips and transfer to parchment lined baking dish. Bake blondie bars at 350F for 18-20 minutes. Edges should be lightly golden and toothpick inserted to center should come out clean.
- While the blondie bars are still warm, spoon remaining 3/4 cup peanut butter on top. Let sit for a few minute to warm up the peanut butter before gently spreading over the bars.
- For the final layer, add 1 cup chocolate chips and 2 tsp coconut oil to a microwave safe bowl and microwave at 20-30 second intervals until melted. Stir often. No microwave? Use the double boiler method to melt your chocolate.
- Once the peanut butter layer is evenly spread over the blondie bars, pour melted chocolate on top. Hold your baking dish and tilt towards all four corners to let the chocolate run over the bars. This method will ensure the chocolate spreads evenly and doesn't get mixed into the peanut butter layer.
- Optional: Now's the time to sprinkle on some chopped peanuts or flaky sea salt if you want a crunchy topping!
- Pop your baking dish into the fridge or freezer to cool for an hour or more until the chocolate sets. When ready, remove the blondies from the baking dish and sit on a large cutting board. Using a sharp knife, carefully slice the blondies into 9 square bars. Store in the fridge for a week!
Notes
Tip: If your natural peanut butter is thick or chunky, top bars with nut butter and put baking dish back into the oven for a few minutes for easier spreading.