Fit Recipe: Peanut Butter Blondies

From the Kitchen of
Robyn Maher

Hey guys! It’s been a while since I checked in here at DigitalMuscle.com with a new recipe. So with Summer fast approaching I thought I’d share one of my favorites!! These scrumptious bars are a protein-based, gluten-free take on a classic desert. I hope you’ll love them as much as I do.

Peanut Butter Blondies 

1 cup natural peanut butter

1/4 cup baking stevia

1 whole egg

1/2 cup egg whites

1 tablespoon vanilla extract

1 15-ounce can chickpeas, rinsed and drained

2 packs Devotion Nutrition Flex Flavors Peanut Butter Crunch (optional)

1 teaspoon salt

1 teaspoon baking soda

3-5 tablespoons almond milk, divided

1/2 cup chocolate chips

1 scoop Quest Peanut Butter Flavor Protein Powder (or similar product)

Sugar-free chocolate syrup

Preheat the oven to 350 F. In a mixer, combine the peanut butter, stevia, and eggs well. Rinse and drain the chickpeas, put them in a blender or food processor, and pulse until smooth. Add the chickpeas to the peanut butter mixture, scraping them from the processor, as necessary. Next, add the vanilla, Flex Flavors (optional), salt, baking soda, and almond milk (as needed; see the note below). The texture should be similar to cake batter.

Spray an 8×8-inch glass baking dish with nonstick spray, and pour the batter into the pan. Sprinkle the chocolate chips evenly over the batter, and work in a few to just near the top, leaving most of them on top.

Bake for 25 minutes or until a knife comes out clean. Remove immediately.

In a small bowl or mug, combine a scoop of peanut butter protein powder and few tablespoons of almond milk, as needed. Stir to form a thin icing and drizzle over the pan of blondies. Next, drizzle the chocolate syrup and use a knife to swirl the peanut butter and chocolate together. Cool for 8 to 10 minutes before cutting. These are best when you eat them warm.

Note: The quantities on the almond milk are inexact because the consistency will vary depending on the brand of protein powder you use. In both the batter and the icing, add the almond milk till you reach the desired consistency.

And be sure to visit the popular Fit Recipe Blog here at DigitalMuscle.com for some more delicious recipes!

IFBB Bikini Pro Robyn Maher is a fitness and nutrition expert who has
been featured on national and local TV. A graduate of Brigham
Young University with a degree in exercise science and wellness,
Robyn is an NASM Certified Personal Trainer and Fitness Nutrition
Specialist, YogaFit certified instructor, NPC judge and prep coach,
and the promoter of the IFBB/NPC Salt City Showdown. She’s also a
fitness model, public speaker, and mom of three who loves creating
healthy recipes and educating others on how to live an active, fit
lifestyle. Robyn lives near Salt Lake City.