Carrots: Peanut Chocolate Chunk Blondies

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I'm a sucker for a bar - brownies, blondies, lemon - you name it, I love the ease of making them in a pan and often a single bowl (which means limited dishes), as well as the portability of a bar cookie. Another perk is the freshness of a bar cookie. If you leave them in the pan and keep them covered, only slicing the amount you need as you consume them, they stay fresh longer. So many wins.

These bar cookies are salty, peanutty, and decadent. I love the sweet salty pairing of the peanut butter and maple syrup. 



Here's the recipe.

Peanut Chocolate Chunk Blondies

Ingredients
3 tablespoons aquafaba (the liquid drained from a can of chickpeas)
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
3/4 cup peanut butter, crunchy or smooth (I used smooth)
2/3 cup maple syrup
2 1/4 cups almond flour
1 teaspoon baking powder
1/4 cup dark chocolate chunks
1/4 cup roasted unsalted peanuts

Method
Preheat the oven to 350 degrees. Line an 8" square baking dish with parchment paper.

In a medium mixing bowl, use an electric mixer to beat the aquafaba to a smooth foam, about 4-5 minutes. Then, add the melted coconut oil. Continue to beat for another minute until well combined. Mix in the peanut butter, vanilla, and maple syrup. Continue beating until the wet ingredients are smooth and creamy.

Add in the dry ingredients and use a spatula to thoroughly combine. Then, stir in the chocolate chunks and peanuts.

Pour the dough into the prepared baking dish and bake for 25-30 minutes or until the edges are slightly browned.

Remove from oven and set on a cooling rack. Cool completely before slicing to serve.

Store in an airtight container for up to four days.

Enjoy!