Chocolate Peanut Butter Pretzel Blondies

Name: Chocolate Peanut Butter Pretzel Blondies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 servings
Ingredients: 1/2 cup peanut butter; 3/4 cup all-purpose flour; 1/4 cup sweetener; 2 Tbsp brown sugar alternative; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/8 tsp salt; 1/2 cup Greek yogurt; 1/2 cup applesauce; 1 tsp vanilla extract; 2 Tbsp butter; 2 Tbsp peanut butter chips; 2 Tbsp chocolate chunks; 2 Tbsp peanut butter chips; 16 mini pretzels

User Reviews

5

4 reviews

Excellent

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings
16 servings
Calories
81 kcal
Course
Dessert
Cuisine
International

Chocolate Peanut Butter Pretzel Blondies

Heidi Hunt

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Salty + sweet = the best combination ever! I love these Chocolate Peanut Butter Pretzel Blondies because they are the perfect match between a sweet, thick, chewy blondie with a crisp, salty pretzel on top! Even better, these blondies are super easy to make and are less than 100 calories per bar!

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Ingredients

Servings

Peanut Butter Blondies:

1/2 cup peanut butter or vanilla protein powder, 62g
3/4 cup all-purpose flour 90g
1/4 cup sweetener I used Swerve, granular, 48g
2 Tbsp brown sugar alternative I used Swerve, 24g
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup Greek yogurt plain nonfat, (112g
1/2 cup applesauce unsweetened, (122g
1 tsp vanilla extract pure
2 Tbsp butter softened, light, 28g
2 Tbsp peanut butter chips melted, 30g

Toppings/Add In's:

2 Tbsp chocolate chunks 30g
2 Tbsp peanut butter chips 30g
16 mini pretzels 23g

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Instructions

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Preheat oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Stir dry ingredients until they are mixed well. Then add the yogurt, applesauce, vanilla, butter, and melted peanut butter chips. Use a hand mixer, mix to combine.
Fold in the chocolate chunks and peanut butter chips into the batter and pour the batter into the prepared dish. Top evenly with the pretzels.
Bake for 30-32 minutes, or until a toothpick inserted in the center comes out mostly clean. It will still cook some in the hot dish when you remove it from the oven.
Let blondies cool in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

Tips For The Best Blondies:
To make gluten-free: Use Bob's Red Mill 1:1 Gluten-Free Baking Flour and gluten-free pretzels.
To make vegan: use vegan protein powder, vegan butter, vegan yogurt, and make sure your chocolate chunks are vegan friendly. Replace peanut butter chips with peanut butter (gram for gram).
Put the pretzels on top later. The pretzels have a tendency to get soft when you put them in the fridge. I usually don't mind this, but sometimes I want the crunch, so I'll just pop a pretzel on top before eating (after defrosting if from frozen). If you would prefer them more crunchy too, you can just put the pretzels on top when ready to eat!
Let chill over night. For the best results, make the blondies and let them sit in the fridge overnight. They are good after they’ve cooled off from the oven, but I promise you they are 10x better when they are chilled and the flavors have had time to come together.
Don’t over-bake. These blondies actually still bake some when you remove them from the oven. I recommend taking them out when the edges are set and a toothpick inserted in the center comes out mostly clean. This will result in the most gooey texture! Baking until the toothpick comes out totally clean will result in a more cakey blondie, which is not what we’re going for.
Store: Keep stored in an airtight container in the fridge.

Nutrition Information

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Serving 1blondie (36g) Calories 81kcal (4%) Carbohydrates 9.6g (3%) Protein 5.3g (11%) Fat 2.4g (4%) Saturated Fat 1.4g (7%) Fiber 0.5g (2%) Sugar 3.4g (7%)