Peanut Butter Blondie Brownies [vegan + gluten-free]

By Healthy Helper
Updated on July 19, 2026
Posted on March 28, 2026
Comments 53 Comments
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Healthy peanut butter blondie brownies made with chickpeas, oat flour, and Medjool dates. A vegan, no-added-sugar dessert packed with fiber and plant-based protein.

Peanut Butter Blondie Brownies [vegan + gluten-free]

If you’ve ever had to choose between a fudgy brownie and a soft, chewy blondie… this recipe says: why not both?

These healthy peanut butter blondie brownies are layered, naturally sweetened, and secretly packed with protein and fiber. The bottom layer is a soft peanut butter blondie made with chickpeas (trust me), and the top is a rich chocolate brownie sweetened entirely with dates.

They’re indulgent enough for dessert but made with ingredients you can actually feel good about.

Why You’ll Love These Peanut Butter Blondie Brownies

  • Naturally sweetened with Medjool dates
  • No added sugar or refined ingredients
  • High in fiber and plant-based protein
  • Gluten-free and vegan
  • That perfect combo of chocolate + peanut butter

It’s basically a better-for-you dessert that still hits every craving.

Ingredients You’ll Need

For Brownie Layer: For Blondie Layer:
  • 1 cup peanut powder (code healthyhelper saves!)
  • 1 cup chickpeas, rinsed, drained, and patted dry
  • 1 ½ cup unsweetened applesauce
Toppings:

How to Make Peanut Butter Blondie Brownies

  1. Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
  2. In a large bowl, combine oat flour, cocoa, baking powder, baking soda, and vanilla bean powder. Add the Medjool date puree and mix until evenly combined. Fold in chocolate chips and set aside.
  3. In a food processor, blend the chickpeas and applesauce until smooth.
  4. In a separate bowl, add the peanut flour and pour in the chickpea mixture. Stir until fully combined.
  5. Pour the blondie batter into the prepared baking dish and spread evenly.
  6. Bake for 15 minutes.
  7. Remove from the oven and spread the brownie batter evenly over the blondie layer.
  8. Return to the oven and bake for another 20 minutes.
  9. Let cool completely on a wire rack before slicing.
  10. Serve as-is or with banana ice cream for a fully vegan dessert moment.
Peanut Butter Blondie Brownies [vegan + gluten-free] Print

Peanut Butter Blondie Brownies

Print Recipe

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4.6 from 7 reviews

  • Author: Healthy Helper
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 9 brownies
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale

For Brownie Layer:

  • 1 cup oat flour
  • 8 Natural Delights Medjool dates + ¾ cup water, pureed together (125 grams)
  • ¼ cup unsweetened cocoa
  • ½ tsp vanilla bean powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup dark chocolate chips (22 grams)
  • water, as needed to thin batter

For Blondie Layer:

  • 1 cup peanut flour
  • 1 cup chickpeas, rinsed, drained, and patted dry
  • 1 ½ cup unsweetened applesauce

Toppings:

  • Sliced Medjool dates (optional)
  • More chocolate chips (optional)

Instructions

  1. Preheat oven to 350. Line an 8×8 baking dish with parchment paper. In a large bowl combine oat flour, cocoa, baking powder + baking soda, and vanilla bean powder. Pour in Medjool date puree. Mix together until evenly combined. Fold in chocolate chips and stir. Set aside.
  2. In food processor combine chickpeas and applesauce. In a bowl, place peanut flour and pour in applesauce mixture. Stir until evenly combined. Pour peanut batter into baking dish, spread evenly throughout. Bake for 15 minutes.
  3. Remove from oven. Spread brownie mixture on top of the blondie layer in the baking dish.
  4. Bake for 20 minutes.
  5. Remove from oven, let cool on a wire rack, slice, and serve with banana ice cream for a fully vegan dessert!

Tips for the Best Blondie Brownies

  • Blend the chickpeas really well for a smooth, creamy texture
  • Don’t skip cooling! This helps the layers set properly
  • If the brownie batter feels too thick, add a splash of water to loosen it
  • Use soft, fresh dates for the best natural sweetness
Peanut Butter Blondie Brownies [vegan + gluten-free]

Easy Variations

  • Add a swirl of peanut butter on top before baking
  • Sprinkle flaky sea salt for a sweet-salty combo
  • Mix in chopped nuts for extra crunch
  • Serve warm for a gooier, dessert-style texture

Are These Actually Healthy?

Yes…but in a way that still feels like dessert.

These bars are made with whole-food ingredients like chickpeas, dates, and oats, giving you fiber, natural sweetness, and plant-based protein in one bite.

They’re satisfying, balanced, and way more nourishing than your average brownie.

How to Store

Store in an airtight container in the fridge for up to 5 days.

You can also freeze them and thaw as needed. They hold up really well.

Final Thoughts

If you’re looking for a healthy peanut butter dessert that doesn’t taste “healthy,” these peanut butter blondie brownies are it.

Rich chocolate, soft peanut butter layers, and naturally sweetened goodness…this is the kind of recipe you’ll keep coming back to.

How are you celebrating National Peanut Month?

Which recipe do you most want to try?

Talk soon,

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53 Comments

  2. I loved them even before I knew they were date-sweetened–two gorgeous cakey layers of dessert in one the best flavor combos ever. And then you made them date-sweetened…perfection!! Yep, I will second that best sweet recipe title <3

    Reply

  7. Kaila I love your combination of two absolutely amazing classics! I may very well make the blondie batter and eat it before it makes it to the baking pan haha.

    Reply

  15. Ok so these look delicious… I LOVE peanut butter and my friend is vegan so these are going to be a winner for sure! Im seeing her Tuesday so will whip some up Monday ready… ill check back in and let you know how they went down! #brilliantblogposts

    Reply

  16. Your Brownies will be a very special treat that we will enjoy! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply