Classic soft and gooey blondie bars, with chocolate chips in every bite – just the way a blondie should be!
I know…
You’re wondering about the title.
It’s really my friend’s fault.
When I brought the blondies to a party on Friday night and people were going crazy for them, she said it was clear the blondies had seductive powers. This sparked a conversation over other things with seductive powers… and soon the blondies were being compared to hot fudge sundaes, Tollhouse cookie dough, Ben & Jerry’s, George Clooney, and Ryan Reynolds. I was told that if I ever posted the recipe on the blog, I had to call then Ryan Reynolds blondies.
So here we are.
(Hopefully if he ever happens to somehow stumble across this post, he will be flattered and not think it’s too crazy!)
Unlike Ryan Reynolds, these chocolate chip blondies are not married… meaning you can keep them all to yourself. And trust me, you’re going to want to keep them all to yourself – they are so soft and gooey, with rich chocolate in each seductive bite. You also don’t have to compete with Blake Lively for their affection, which is good because it would be kind of impossible, because she’s kind of perfect.
The recipe was adapted from my Chocolate Chip Peanut Butter Bars, only these make a much larger batch, and the amount of sugar has almost been cut in half… yet they are still somehow just as good!
(See the video, above)
Of course there’s a video too, because there had to be a video. You need to see the blondie-making in action.
Call them whatever you’d like, but definitely be sure that you try these blondies!
The bars are or can be egg-free, dairy-free, vegan, gluten-free, paleo, keto, and refined-sugar-free. If you need them to be nut-free, just swap out the peanut butter for your favorite allergy-friendly alternative, such as sunflower butter or pumpkin seed butter.
If you make them, feel free to tag me on Instagram, @ChocolateCoveredKatie, so I can see and like your photos!
Ryan Reynolds Blondies
Ryan Reynolds Blondie Bars!
Ingredients
- 2 cups peanut butter OR allergy-friendly sub
- 1/2 cup applesauce
- 2 tsp pure vanilla extract
- 3/4 cup flour, such as oat, white, spelt, sorghum, or even almond
- 1 tbsp baking soda
- 1/4 tsp salt
- 1 cup sugar, unrefined if desired (or xylitol for sugar-free)
- 1/2 cup or more chocolate chips – I used 1/2 cup in the batter, plus more on top
- up to 1/2 cup milk of choice, as needed
Instructions
Preheat oven to 350 F. Line a 9×13 pan with parchment. Stir together all ingredients to form a batter (see the video above if you want to watch the bars being made). Add milk of choice to achieve a cookie-dough-like batter – the amount needed will depend on the flour and type of nut butter you use. Smooth batter into the pan. If desired, press more chocolate chips on top. Bake 15-20 minutes on the center rack. They’ll look way underdone – let them cool for at least an hour, during which time they firm up, and they firm up even more overnight (covered loosely on the counter).
Trending Right Now:
(Vegan, GF Options)
I feel like this last recipe is ALWAYS trending… but for good reason! It’s a huge reader favorite!
Ahhh I love this!! Soooo so yummy, and I love that they’re vegan 😀 I took them to my non-vegan friends and between myself and them- we demolished them hehe.
Thanks so much for sharing amazing desserts ❤️
I don’t have a picture to post, but I made a batch of these yesterday and subbed out the chocolate chips with 1/4 cup white chocolate chips and 1/4 cup butterscotch chips. Half of the batch may already be gone, and my coworkers have made a significant dent in the other half this morning. This one is definitely a keeper!
-Sarah
These are AMAZING!! I used Almond flour & coconut palm sugar and they came out perfect!! Like, I could eat the whole dish amazing!
It always amazes me when the ingredient list looks so simple and such familiar ingredients. Yet, they transform into something different every time. GREAT JOB KATIE!!!
Omg! Just made half recipie in 8×8 and was not able to wait until cooled completely to eat. To me it tastes just like partially baked chocolate chip cookie dough – AH-MAY-ZING!!! Made with warm, smooth no stir almond butter, organic cane sugar, and gluten free all purpose flour. Did not need any milk and accidentally used a more applesauce than called for. Still cooked for 15 min. Just delicious!
The hit of the party! There onesn’t one bite left of Ryan Reynolds Bars, but a whole heap of Ghiradelli brownies left. A perfect gooey texture, holds together well enough. Perfect combo of flavors and textures. I used Costco’s organic Almond butter. I added 1/2 cup of real butter instead of applesauce (because I didn’t have any) and I only used 1/2 cup of sugar. I also used gluten free flour. I’m making them again tomorrow. Katie, I enjoy your blog very much. So many great recipes. I love the smaller portions and I feel good about giving these goodies to my family (and friends) knowing there’s at least some goodness in every bite!
My second batch turned out crumbly. What could I have done wrong?? How can I save them?
I never leave comments on things like this, and I also rarely bake because i SUCK at it, but oH MY GOD, these were AMAZING. and soooo easy. i actually didn’t have any milk on hand so I used a bit of vanilla yogurt, and it was still perfect. THANK YOU.
How long will these last in the refrigerator?
2-3 days for me!
These look fantastic! I was going to try them sugar free with swerve (erythritol) as the sugar replacement. I only have the confectioner sugar Would that work?
I used all purpose flour and used almond milk (wasn’t sure how to know if I needed it or not, but I went ahead with 1/4 cup), unfortunately they turned out VERY gooey like uncooked cookie dough, and just wouldn’t set. I baked an extra ten minutes in hopes that it might help firm them up a bit more, and left on counter loosely covered for 2 days, but was no help. I guess I should have omitted the almond milk?
Love the title!…..and yummy with n’ice’ cream!!
Can you use maple syrup instead of sugar? Or just omit sugar altogether?
Probably would be too gooey.