Whole Wheat peanut butter blondies

http://sallysbakingaddiction.com/2014/01/24/whole-wheat-peanut-butter-blondies/

Ingredients:

• 3/4 cup (185g) creamy peanut butter*
• 1/3 cup (80ml) melted coconut oil
• 1/2 cup (90g) loosely-packed light brown sugar (or dark brown sugar)
• 1/4 cup (60ml) milk*
• 2 teaspoons vanilla extract
• 1 cup (126g) whole wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup (42g) peanuts
• 1/3 cup (60g) dark or semi-sweet chocolate chips
  

OPTIONAL CHOCOLATE DRIZZLE

• 1/4 cup (45g) dark or semi-sweet chocolate chips
• 1 teaspoon creamy peanut butter

Directions:

Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil or parchment paper, making sure there is enough overhang on the sides to easily remove the blondies. Set aside.

In a large bowl, mix together peanut butter, oil, and brown sugar until smooth. Whisk in the milk and vanilla. Add the flour, salt, and baking powder. Mix until combined. Use your arm muscles - the batter will be very thick!

Transfer batter to baking pan and press it into place using the back of a spatula. Sprinkle the top with peanuts and dark chocolate chips, pressing them gently into the batter.

Bake for 22 to 25 minutes, until the edges are just barely browning. The top will look very soft.  Remove from oven and cool completely before slicing into squares or hearts. The first batch I made two years ago, I cut into the blondies too early and they all crumbled. Be sure to cool for at least 3 hours or overnight(preferred) before cutting.

For the optional drizzle: melt chocolate chips and peanut butter together. Drizzle over cut blondies. Blondies stay fresh in an airtight container for up to one week at room temperature.

Make peanut butter at home:

http://saffrontrail.blogspot.in/2013/02/chocolate-coconut-peanut-butter.html

Homemade Chocolate Coconut Peanut Butter 
Makes 1 medium jar
Time taken: 5-10 mins
Adapted from NeverHomemaker

Ingredients
1 cup of roasted skinned peanuts (use ready roasted variety to save time)
1/2 tsp salt (avoid if using salted roasted peanuts)
50-100 grams of dark chocolate, chopped or use 1/4 cup chocolate chips
1 tbsp cold pressed coconut oil (or any edible coconut oil)

Equipment required
A food processor or mixer

Directions

1. In a food processor or mixer, blend all of the above until it turns into a fine paste. Scrape down the sides of the jar 2-3 times and run the mixer for a total of 2-3 minutes until everything comes together to a buttery consistency.
2. With a silicone spatula, scrape everything into a clean dry glass bottle.
3. The butter solidifies in the fridge. When left out it is a nice spreadable consistency and I prefer to leave it out. Prepare a small quantity at a time so that there's no chance of spoilage.