Description

Thick and chewy triple chocolate chip blondie brownies baked to golden perfection and topped with fresh berries, pistachios, and a chocolate drizzle. Perfect for festive occasions and elegant dessert platters.

Ingredients

Units Scale

1/2 cup peanut butter (or almond butter)
1/4 cup melted coconut oil
1 tbsp pure vanilla extract
1/4 cup maple syrup
1/2 cup brown sugar or coconut sugar
1/4 cup non-dairy milk
1 cup all-purpose flour (or oat flour for gluten-free)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
1/4 cup chopped dark chocolate or chocolate chunks
Fresh raspberries (optional topping)
Red currants (optional topping)
Chopped pistachios (optional topping)
Chocolate syrup or melted chocolate drizzle (optional topping)
Chocolate truffles or hazelnut candy halves (optional topping)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease.
In a mixing bowl, combine peanut butter, melted coconut oil, vanilla extract, maple syrup, sugar, and non-dairy milk. Whisk until smooth.
Add flour, baking powder, and salt. Stir until just combined.
Fold in the chocolate chips and chunks evenly.
Pour the batter into the prepared pan and smooth out the top.
Bake for 22–25 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
Let the blondies cool completely before slicing into squares.
Decorate each piece with fresh raspberries, red currants, chopped pistachios, and a drizzle of chocolate. Optionally, top some with a halved chocolate truffle.

Notes

For a gluten-free version, use oat flour instead of all-purpose flour.
Ensure the peanut butter or almond butter is natural and smooth for best texture.
Letting the blondies cool completely helps them firm up and slice cleanly.

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 14g
Sodium: 90mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg