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Ryan Reynolds Blondie Bars!

Classic soft and gooey blondie bars, with chocolate chips in every bite – just the way a blondie should be!

vegan blondies

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.

healthy blondies

(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!peanut butter bars

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!

Classic soft and gooey blondie bars, with chocolate chips in every bite!

Ryan Reynolds Blondies

Ryan Reynolds Blondie Bars!

Total Time: 15m
Yield: 24-30 bars
Print This Recipe 5/5
Ryan Reynolds Blondie Bars!


  • 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


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).

View Nutrition Facts




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Published on March 5, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. kat says

    I printed this out immediately and just made them! My new favorite recipe of yours. So soft, and gooey. I used almond butter, and when I pulled them out they did seem under cooked. But the longer they sit, the firmer they get. Thank you!

  2. Nichole says

    Hello! Mine did not turn out. Maybe I missed the proportions but I thought I added everything correctly. 2c PB, .75c oat flour, .5c apple sauce, a little over .25c almond milk. I am wondering if maybe the oat flour didn’t absorb enough or something? Any ideas? I cooked an extra 5 minutes because they were VERY soft, like a mush/wiggly when shaking the pan. It tastes delicious, but more like melted peanut butter with chocolate in it. It would not hold up enough to transfer to a plate (which is not a problem for my own purposes as I’m fine eating it with a spoon! lol 🙂 ). I love the garbanzo bean blondies from your website and hope to try these again in the future!

    • Jason Sanford says

      Hi! Directions say it’s best to refrigerate them overnight once they cool. They will firm up considerably in the fridge overnight! If you try this, be sure to report back tomorrow as to if that did the trick for yours 🙂

      • nichole says

        It says “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).”
        I made these last night and let them sit on the counter over night. They are still mush. Very tasty, but still not firm enough to transfer them. I put them in the fridge now and hope to see them firm up in a couple hrs. I followed all the directions but used almond flour. Again these are very yummy but hope they firm up in the fridge so they are more presentable for whom I made them for. HAHA.

        • Jason Sanford says

          Hmm did you use any of the optional milk of choice? When I made them with almond flour, I don’t think I had to use any of it at all, and they were pretty firm about an hour or so after coming out of the oven.

  3. Caryn says

    When I was finally able to stop laughing at the cute story of how they got their name, I tried my hand at making a batch. OH MY STARS they are so good!!!! Like “I don’t know how to stop eating them” good!
    I keep going past the pan and sneaking another taste 🙂
    Thank you so much for the recipe! Or maybe not thank you at all! 😉

  4. Patty Fields says

    HI Katie!
    I love the blog!
    Can you tell me, when you list the flours, if you don’t say whole wheat, does that mean it won’t work? I don’t tend to have white flour in the house any more, but usually tend to have whole wheat!
    Thank you so much,

    • Jason Sanford says

      If Katie hasn’t listed a flour in a recipe, it just means she hasn’t tried that flour and so can’t vouch for the results. But in this recipe, it would probably work because the flour is only there to bind. Be sure to report back if you experiment!

  5. Ashley says

    Is it possible to make these (or any of your recipes) with stevia (granulated)? I don’t have xylitol and would rather cut out the sugar. I know you can’t answer definitively for every recipe, but have you ever used stevia in other recipes instead of xylitol and had the same results? Thank you for your blog and all of the recipes…I think you’re the first blogger I ever made a repeat visit to…many years ago now. 🙂

    • Jason Sanford says

      Unfortunately there’s really no way for Katie to know if a variation will work until she tries it. However please feel free to experiment, and be sure to report back if you do.
      Jason (media relations)

      • Rebecca says

        Did you use half the amount, or the same amount? Did you use granulated and did you cut any liquid if you used a smaller amount? I was wondering if I could make this with almond flour and a stevia/xylitol blend.

  6. Kathy says

    So I calculated these ingredients into anutrition calculator and got 166 per Bar for 30 Bars…not 90 calories per a bar using what you said..spelt flour…peanut butter…and regular sugar…

    • Aimee says

      I think it depends on the specific brands of ingredients and type of milk you use and what online calculator you use. I got 102 calories per bar which is closer to Katie’s.

    • Brittany says

      Same here! After making them and having 3, it’s kind of shocking to find out that it’s 150-160 calories each when I thought they were 90!!! Turned out really delicious though–didn’t need to add any milk.

    • Jason Sanford says

      Sorry for the confusion – we’d thought applesauce was okay because nothing online that we found said it was strictly not okay on keto, and there were keto blogs showing applesauce recipes. But Katie says unsweetened yogurt (such as coconutmilk yogurt if vegan) will work here too. I haven’t tried butter (or a vegan butter spread) but it might also work, since applesauce is usually to replace oil or butter, so you’d think the other way around would work too, right? 🙂 If you experiment with coconut oil or butter, definitely be sure to report back!

      Jason (media relations)

  7. KareninStLouis says

    Made these tonight for my husband at his request, and with his requested changes: almond butter, spelt flour, no sweetener, and raisins instead of chocolate. I didn’t have applesauce, so I used yogurt. Used 3T of hubby’s homemade almond/coconut/cashew milk; probably should have used more, since it was firm and dry out of the oven (overbaked?). Made a half-recipe in an 8×8 pan. It is good, even without the “goodies” (sugar and chocolate), so he’s happy. I can’t wait to make it again with the grandkids with PB, sugar, and chocolate chips!!! It will be fantastic. Thank you for another great recipe.

  8. Cassie Thuvan Tran says

    Now I need to make some Orlando Bloom or Joe Manganiello brownies 😉 haha, I love the story of the name of this recipe! These blondies do indeed look seductive, but they will ALL be mine!

  9. Aimee says

    I made these yesterday morning so they’d be ready by dinner time. Oh wow are they good! I can see why they are called Ryan Reynolds blondies now! 🙂

  10. Jan says

    These were so good. I used powdered peanut butter mixed with water. Also I cut the recipe in one-fourth and put it in two little pans since it’s just me. They firmed up enough to eat after 20 minutes. I can see bringing these to a potluck. Love the recipe.

  11. Darcy Evans says

    Katie, I love the story and really enjoy films with George Clooney and Ryan Reynolds! Who can forget some sweet Orlando Bloom and Leonardo DiCaprio…and I enter my cougar years I love seeing Zac Efron! So…perhaps I made a poor peanut butter choice because I literally grabbed the ‘cheap stuff’ my husband uses in his bear bait food mix. I used oat flour. Coconut sugar, unrefined…trying to counteract the garbage peanut butter choice! LOL Last night the pan was super watery, probably oily. Today they seem to have more shape, but they look more like ice cream topping than able to cut nicely as shown in your beautiful pictures. Not that I’m complaining…nothing like a good topping to some plain ice cream! What flour thickens it a bit more, and which type peanut butter do you use?
    ps…I did double the recipe and cooked it in my BIG casserole pan.
    Thanks for always keeping me in my chocolate!

    • Jason Sanford says

      I think in your case it is probably because of doubling the recipe, not a flour choice. Doubling a recipe does not always work just by doubling every ingredient. For example, Katie had to change the sugar amount, milk amount, and the baking time from her original chocolate chip peanut butter bars in order to get a good result. Katie’s tried all of the flours listed, and I’ve personally tried the oat, spelt, and a white flour version. I think my favorite was the spelt version. But the peanut butter should not matter either. In any case I think your photo looks delicious!

  12. Mimi says

    Hmm.. I made these with Oat flour, half the sugar in the form of honey and coconut oil because I didn’t have apple sauce. Milk was not needed because of the liquid substitutes, but I would say that the peanut butter to flour ration is very off – they are GOO-EY. Basically just peanut butter mixed with sugar! They’ve been sitting out for 3 hours and haven’t settled anymore, hopefully they will firm up the longer they stick but if I make these again I would definitely add more flour.

    • Jenna says

      You replaced a solid ingredient (sugar) with extra liquid, so of course yours turned out gooey. Granulated sugar and honey are not the same thing and can’t be substituted in a one to one ratio in baked goods

    • Natasha @ Thoughts of Tradition says

      I am not trying to be rude, but I am amazed by this comment. It’s thanks to your substitution that the recipe didn’t work, and it isn’t Katie’s fault.

    • Jason Sanford says

      As long as you’re okay with the possibility of an unexpected result, feel free to make substitutions with any of Katie’s recipes. But if you want to not risk it, it’s always best to try the recipe as written, at least the first time so that you can see how they’re supposed to turn out. Hopefully your bars still taste good!

    • LalaLauren says

      Swapping applesauce for coconut oil is unlikely to be a good choice as cooking apple sauce will thicken it, cooking coconut oil will just make it thinner. Also the honey instead of sugar again is an issue as others have already pointed out.

  13. Hannah says

    Thank you so much for this recipe Katie!

    I am my kids and all of their friends’ favorite person after making these and serving them to a group of hungry teenagers who could not devour the blondies fast enough! None of them were vegan, but that didn’t seem to stop them! Thank you for another terrific recipe 🙂

  14. dayna says

    these are so good! i cut the recipe in half and it worked perfectly. some things i will do differently next time…i will use mini chocolate chips and i think they would still taste really good if i cut the amount of sugar. thank you for another great dessert!

  15. KareninStLouis says

    I commented earlier about making a half recipe with almond butter, no sugar, no chocolate, with raisins. This time I made a half batch with chocolate chunks, a little over half the indicated sugar, and commercial peanut butter, with my granddaughters assisting. I baked the blondies for 12 minutes. These turned out great and yummy. As another commenter mentioned, I would use mini chips next time for better chocolate distribution. Not doing so was my bad call. What a fabulous, flexible recipe.

  16. Erin says

    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 ❤️

  17. Sarah says

    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!


  18. Michele Palmer says

    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!!!

  19. Jay says

    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!

  20. Kim says

    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!

  21. susan says

    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.

  22. Kylie says

    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?

  23. Katy says

    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!!

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