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blondie

Peanut Butter Stuffed Blondies (paleo-ish, grain free)

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I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.

These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!

paleo option (gluten/grain/dairy free), no refined sugar

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Stuffed Bondies

The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted & cooled
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup creamy peanut butter*

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.

  2. In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.

  4. Then stir in the chocolate chips.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.

  7. Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Valentine’s Day Chocolate Chip Cookie Bars (paleo, dairy free)

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Well, it’s that time of year when deep chocolatey treats, heart shaped bakes, and red or pink desserts abound. Yep that can pretty much only mean one thing: it’s Valentine’s Day. And although I’ve never been one to celebrate the holiday, I am always glad to have an excuse to bake up something appropriately festive and delicious. So, I present to you these Paleo Valentine’s Day Chocolate Chip Cookie Bars or as I like to call them The Blondie Turned Red.
This pretty little number is essentially a delicious blondie spiked with beetroot powder to give it the fun and festive reddish pinkish hue. These blondies are perfectly moist and fudgy but don’t feel overindulgent. Appropriately studded with chocolate chips, because it is Valentine’s Day after all. Made with only nine good-for-you ingredients that you can feel good about. And in just one bowl! Which is always a major win I say. The beet powder is just there for color and does not affect the flavor at all.  These tasty blondies are the perfect no-fuss dessert to treat your sweetheart with this Valentine’s Day.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Valentine's Day Chocolate Chip Cookie Bars

This pretty little number is essentially a delicious blondie spiked with beet root powder to give it the fun and festive reddish pinkish hue. These blondies are perfectly moist and fudgy but don't feel overindulgent. Appropriately studded with chocolate chips, because it is Valentine's Day after all. Made with only nine good-for-you ingredients that you can feel good about. And in just one bowl! These tasty blondies are the perfect no-fuss dessert to treat your sweetheart with this Valentine's Day.

paleo friendly (gluten/grain/dairy free), no refined sugar

Course Dessert

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar or pure cane sugar*
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup almond flour
  • 1/4 cup + 2 tbsp tapioca flour
  • 2 tbsp beet root powder
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips or chunks*

Instructions

  1. Heat oven to 360 (yes, 360, not a typo) and prepare square (8 or 9 inch) baking dish by greasing or lining with parchment paper.

  2. In the bowl of a stand mixer, or a medium bowl if mixing by hand, stir together the sugar, coconut oil, and 2 eggs until light and frothy, about 2 mins. Then stir in the vanilla.

  3. Add all the dry ingredients (except the chocolate) to the bowl and mix again until just fully incorporated. Then, stir in the chocolate chips (reserving a few to spread on top if you like).

  4. Scrape batter into the prepare baking dish and spread into an even layer in the pan. Top with remaining chocolate if doing so.

  5. Bake for 21-23 minutes, using a toothpick to test for doneness.

  6. Let cool in the dish for at least 15, preferably 20, minutes before removing from the pan. Afterwards, slice and enjoy!

Recipe Notes

* Coconut sugar tends to turn baked goods slightly darker than white sugar. If you are looking for that bright reddish pinkish color use pure cane sugar instead of coconut sugar. 

* For this recipe I used a chopped up Hu chocolate bar for the inside and then topped it off with a couple additional chocolate chips. 

* These freezer excellently. And will keep in the fridge for 2-3 days. 

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Paleo Berry Blondie (refined sugar free)

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aka. Red, White, and BLUEBs Blondies

In the spirit of Memorial Day Weekend I created this berry packed blondie! It’s a light and moist blondie (that’s paleo friendly) and bursting with fresh berry flavor! It’s easy to make and SO good you’ll have the pickiest of eaters fooled that this is gluten/grain/dairy free AND has no refined sugars. I will definitely be making this all summer long because it’s just that good. Although I have yet to try it, I suspect that this would be amazing with a healthy scoop of vanilla ice cream.  You can easily replace the fresh berries with frozen, just follow the notes in the recipe.

 

paleo friendly (gluten/grain/dairy free), refined sugar free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Paleo Berry Blondie

(aka Red, White, and Bluebs Blondies)

paleo (gluten/grain free), dairy free, no refined sugar

I made this recipe in the spirit of Memorial Day but it's SO easy and delicious I will definitely be making this a dessert staple over the summer when fresh berries abound. It's a light but moist blondie bursting with berry flavor. This can easily be made with frozen berries, as well, if you're feeling like some berry action out of season.

Course Dessert

Ingredients

Berries

  • 1/2 cup blueberries well rinsed & dried
  • 1/2 cup raspberries well rinsed & dried
  • 1 tbsp coconut sugar

Wet

  • 1/2 cup almond butter
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 3/4 cup coconut sugar
  • 1 tsp vanilla

Dry

  • 3/4 cup almond flour
  • 1/4 cup collagen
  • 2 tbsp + 1 tsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 360 (no, that is not a typo) and prepare 8x8 inch baking dish by lining with parchment paper

  2. Place the berries in a small bowl with the coconut sugar and set aside

  3. In the bowl of a stand mixer, or in a medium bowl if mixing by hand, beat together all the wet ingredients until it's well combined

  4. Add in the dry ingredients and mix again until everything is just well incorporated

  5. With your hands, or a tablespoon, place small chunks of the batter in the baking dish and add the berries in between the batter chunks pieces

  6. Once all the batter and berries are in the baking dish, take a rubber spatula and press everything into the dish so that everything is evenly distributed in the dish

  7. Bake for 30-33 minutes or until top is golden brown almost all over

  8. Let cool in baking dish for about 10 minutes then lift the blondie out using the parchment paper sides. Let cool a bit more on wire rack to allow for good slicing.

Recipe Notes

You can make this with frozen berries as well, just make sure to bake for at least another 5 minutes. No other alterations need to be made.

Although I have not tried this, I suspect this would be amazing with a healthy scoop of your favorite vanilla ice cream.

Any uneaten pieces can be kept in the fridge for a few days.