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Peanut Butter Blondies by Suzanne     Print this Recipe

Comments

We just eat them plain, and if you keep them in the fridge, they last a looooong time!  A very healthful snack." (Suzanne, mom of 2)

Preheat

Oven to 325 degrees F

Equipment

9x13 glass baking dish, small saucepan

Prep Time

10 minutes

Cook Time

30-35 minutes

Number of Servings

Makes 24 blondies

Instructions

1. Olive oil or cooking spray

   Lightly grease the bottom, but not the sides of 9x13 glass baking dish.

2. 6 Tbs organic unsalted butter

3. 1 cup packed brown sugar

   In a saucepan over medium-low heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool a bit.

4. 1 cup organic sweet potato or carrot baby food, canned sweet potato or pumpkin

5. 3/4 cup Joseph's Creamy Valencia Peanut Butter, Sugar-Free

6. 2 tsp vanilla extract

7. 2 eggs (cage-free)

8. 1/2 tsp sea salt

   Whisk in the baby food or mashed veggies, peanut butter, vanilla, eggs, and sea salt.

9. 3/4 cup oat bran

10. 1 cup unbleached, unbromated flour (we prefer spelt!)

    Add the oat bran and flour, and mix until just combined. Pour into prepared baking dish. Bake for 30 - 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan.

Options

For parties, sprinkle blondies with a little powdered sugar or top with a dollop of real whipped cream!

Grocery List

• Organic unsalted butter
• Brown sugar
• Joseph's Creamy Valencia Peanut Butter, Sugar-Free
• Vanilla extract
• Eggs
• Sea salt
• Oat bran
• Unbleached, unbromated flour (we prefer spelt!)
• Cooking spray or olive oil
• Your choice: organic sweet potato or carrot baby food, canned sweet potato or pumpkin
• Options: powdered sugar or real whipped cream

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