Healthy Peanut Butter and Jelly Blondies
Happy Peanut Butter and Jelly Day! Let us celebrate this majestical, delicious day with Healthy Peanut Butter and Jelly Blondies.
They’re dense.
They’re fudgy.
They’re rich.
They’re delicious.
They’re 100% addictive stuff.
No matter what age I am, peanut butter and jelly always brings school memories to mind. I’m not talking about the notebooks, the textbooks, the homework and the mean old teachers, I’m talking lunchtime. With mah PB&J’s.
But the sandwiches get boring after a while, so we gotta spruce up that PB&J! That’s why I made DIY PB&J Uncrustables. And now, these PB&J Blondies.
Clarification: HEALTHY Peanut Butter and Jelly Blondies!
Healthy Peanut Butter and Jelly Blondies
Ingredients
- 246g (1 cup) Unsweetened Applesauce
- 270g (1½ cups) Garbanzo Beans (drained and rinsed well!)
- 1½ tsp Liquid Stevia Extract
- 240g (2 cups) Peanut Flour
- 96g (½ cup) Granulated Erythritol
- ¾ tsp Salt
- 1 tbs Double-Acting Baking Powder
- ¼ cup 100% Fruit Spread (swirled in, I used St. Dalfour Blackberry)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
- In a food processor, add the applesauce, garbanzo beans and stevia extract. Blend until completely smooth.
- Blend in the peanut flour, erythritol and salt.
- Last, add the baking powder.
- Scoop the mixture into the prepared pan and spread it out (it should be super thick... I used an offset spatula to spread it out).
- Drop spoonfuls of the fruit spread over the blondie batter and swirl it in using the offset spatula or a butter knife. Bake for 45-50 minutes, or until firm. Let cool completely, then slice and serve!
The peanut flour provides that classic peanut buttery richness, but without all the calories and fat. The fruit spread topping cuts the salty twinge and peanut butter richness and brightens up the overall flavor. These secretly guilt-free blondies are the perfect snack to have on hand for when you’re craving both a PB&J and dessert.
These Peanut Butter and Jelly Blondies are dense, chewy, fudgy, and DELISH!
Mmmm, I could inhale all of these right about now 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Yummy, these look perfect! How many years of school do you have left? Do you still enjoy studying nutrition? I would love to study that, however I don’t know if it’s possible for me anymore…
I absolutely love nutrition, I just hate all the science. Not gonna lie. Biology, microbiology, nutritional biology, chemistry, organic chemistry, biochemistry, physics, anatomy and physiology… oh, and labs on top of that. But the nutrition classes have helped me, my family and friends so much already that the pain-in-the-butt science is worth it. I think it’s most important to study something you are most passionate about 🙂
These blondies are perfection! I absolutely love all your recipes, and I love your blog. My ultimate goal in life is to be sugar-free and eat only foods that have nutritional benefits. Your recipes are helping me on my journey there so much! Thank you.
Pinning this! 🙂
Thanks so much! I hope you succeed in your nutrition and health goals and I am glad to help in any way 🙂
-Jess
That does sound hard! But good for you for seeing past all those obstacles, since the subject in general is your passion 🙂
I made these exactly as written, weighed them and everything. It was very tasty, but more like mochi than anything — very dense. I did grind my own oat flour but that’s the only change I made. Do you think maybe humidity has something to do with it…? Thanks!
These blondies are supposed to be dense rather than cakey. However, they shouldn’t be like mochi… I find that my baked goods containing oat flour get a mochi-like texture when there is too much moisture. Humidity definitely affects the texture of baked goods (for example, French macarons will never work in a humid environment!). I would recommend sifting the oat flour and adding more baking powder next time around (or maybe a few egg whites for leavening). Another thing that can affect the density of baked goods is the altitude at which you are living at and your oven temperature. I always recommend using an oven thermometer 🙂
Thank you! I’ll give that a try. 🙂
How many servings does this make? Want to make sure dont eat too much lol! Also is there anyway we can substitute the apple saucewith something else? Applesause is full of fructose and I am fructose intolerance so Dates also wouldn’t work? Thanks love your recipes and blog?
I haven’t tried replacing the applesauce here so I can’t be sure… maybe try pumpkin puree? Pumpkin is a bit thicker than applesauce so I’d recommend 1 cup MINUS 1 tbs of pumpkin, plus 1 tbs of water or almond milk. Hope this works out for ya! 😀
-Jess
How many servings?
These have some of the best macros I’ve ever seen! I love the twist of adding peanut butter and jelly to them 🙂
Looks like 1/9 is serving (makes 9 blondies) 🙂
So simple!! Love the beans in there. I haven’t done any baking with peanut flour yet, looking forward to trying it!
I just want to let you know that I tried this today and absolutely loved it. I have been a vegan for almost 2 months and never knew this stuff could taste so good. While I still have cravings for a good steak once in a while, recipes like this keep me from cheating so thanks so much :).
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