When you can’t decide between blondies and brownies – combine the two and make these blondie brownies! Gooey chocolate brownies merged with cakey blondies, laden with chunky chocolate chips – can you imagine anything more perfect? These brownies are refined sugar-free, oil-free and can be made vegan and gluten-free!
Stop drooling and go make them!
These are so quick and easy to make and you only need 8 ingredients which I’m sure you’ll have in your cupboard already, but if not – I’ve provided some ingredient substitution ideas below.
The blondie brownie bars are a healthier alternative to your traditional desserts as instead of oil or butter, we use peanut butter which contains healthy fats and instead of refined sugar we use agave, maple syrup or honey (your choice!).
Ingredients & Substitutions
- Coconut Yoghurt – This can be replaced with Greek yoghurt, soy yoghurt or any plain yoghurt. Some yoghurts are runnier than others, so you may have to adjust the amount of milk you use later in the recipe.
- Agave – Can be substituted with maple syrup, honey or even sugar-free syrup
- Peanut Butter – You can use any nut butter (almond, cashew etc.) or use sunflower seed butter for a nut-free option!
- Plain Flour – Also known as All-Purpose Flour or Cake Flour depending on where you are in the world. You can use gluten-free plain flour if needed, or you can use oat flour (the texture will be different though!). I do not recommend using any other flour as I have not done so myself and it may completely change the recipe.
- Cocoa Powder – You can use Cacao Powder instead if you like.
- Milk – Use any plant milk or cow’s milk if you want.
- Chocolate Chips – Use dark chocolate and make sure it’s vegan if necessary. You can chop up a chocolate bar instead if you don’t have chocolate chips.
How To Make Brownie Blondies
These healthy treats are quite simple and straightforward, but I’ll give you a rundown. I’ve also added a video for you to follow!Jump to Video
Start by combining your yoghurt, syrup and peanut butter. Use a whisk to mix until smooth. It may look a bit lumpy at first, but keep mixing!
Next, sift our flour, baking powder and salt into a large mixing bowl. Add your wet ingredients in and mix until just combined.
Set aside a third of the batter (just eyeball it).
Add cocoa powder and the rest of the yoghurt into the batter (the larger portion) and mix until combined. You may have to add some milk if the batter is too thick – see the video for the correct consistency!
Now, add your chocolate chips to the other part of the batter.
In a square baking dish (8×8 inches), spoon in your two batters and spread it out. You want to create almost a marble effect!
Pop into the oven and bake!
How to Store Healthy Blondie Brownies
Store these in an air-tight container or zip-lock bag in the fridge for up to a week.
You could also freeze them for up to 3 months in a freezer bag, just leave them at room temperature for a few hours to thaw before eating.
Love Brownies? Here are some more Healthy Brownie Recipes for you to try:
- No-Bake Cheesecake Brownies
- Sweet Potato Brownies with Buckwheat Flour
- Healthy Banana Brownies
- Healthy Matcha Brownies
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Healthy Blondie Brownies
- Square BRownie Tin (roughly 20cm x 20cm)
- Combine 200g yoghurt with the agave and peanut butter, mix until smooth.
- Preheat your oven to 180°C / 350°F / 160°C fan and line a brownie tin with parchment paper.
- Sift the flour, baking powder and salt. Add in the wet mixture and fold until combined.
- Set aside a third of the mixture.
- Add cocoa powder and 100g yoghurt to the 2/3 mixture. Add a splash of milk if needed. (See video for consistency)
- To the other third, add in the choc chips.
- Spoon in the two batters into a baking tin (8×8 inch) and spread out to make a marble effect.
- Bake for 30 mins.
- Once cooled, remove from the tin and slice!