Peanut Butter Blondies with Cacao Nibs
-
- Prep time
- 10 min
-
- Cook time
- 25 min
-
- Servings
- 16 Servings
-
- Serving size
-
1 blondies
Ingredients
-
sunflower or avocado oil (divided)
- 3 tablespoons + 1/2 teaspoon
- 3 tablespoons + 1/2 teaspoon
-
-
unsalted butter (melted)
- 2 tbsp
- 2 tbsp
-
-
pitted dates (about 1 cup)
- 5 oz
- 142 g
-
-
no-added-sugar apple butter (spread)
- 2/3 cup
- 2/3 cup
-
-
eggs
- 1 large
- 1 large
-
-
vanilla extract
- 1 1/2 tsp
- 1 1/2 tsp
-
-
almond extract
- 1/4 tsp
- 1/4 tsp
-
-
no-added-salt, no-added-sugar peanut butter
- 1/2 cup
- 1/2 cup
-
-
sea salt
- 3/4 tsp
- 3/4 tsp
-
-
whole-wheat pastry flour
- 3/4 cup
- 3/4 cup
-
-
cacao nibs (or to taste)
- 2 tbsp
- 2 tbsp
-
Directions
-
Preheat the oven to 350 degrees F. Lightly brush the bottom and sides of an 8-inch square baking pan with 1/2 teaspoon of the oil. Line just the bottom with parchment paper. Alternatively, use a silicone baking pan.
-
Add the remaining 3 tablespoons oil, the butter, and dates to a blender container. Cover and blend until just combined. Add the apple butter, egg, and vanilla and almond extracts and blend again until a smooth, pudding-like consistency forms, at least 1 minute on high speed.
-
Transfer the batter to a medium mixing bowl. Add the peanut butter and salt and stir until combined. Add the flour and stir until combined. Add the cacao nibs and stir until evenly combined.
-
Evenly spread the batter in the prepared pan. Bake until springy to the touch, about 25 minutes.
-
Allow to cool in the pan on a rack. When cool, cut into 16 squares and serve. Or store in the refrigerator for up to 1 week or the freezer for up to 2 months.