Gluten Free Peanut Butter Blondies Recipes

GLUTEN-FREE PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with foil or spray with nonstick cooking spray.
• Cream together the brown sugar, peanut butter, butter, and eggs until a thick paste forms. Use an electric mixer set to medium speed. Add the eggs, one at a time, until combined. Add the vanilla and mix for another minute.
• Stop the mixer and add the gluten-free flour, baking powder, and salt. Turn mixer to low speed. Mix until combined. Batter will be thick. Stir in chocolate chips, if using.
• Spread evenly into the prepared pan. Bake until set, about 35 minutes. Cool bars in the pan and then cut into squares.

PEANUT BUTTER BLONDIES (FLOURLESS!)

Steps:

• Preheat oven to 350F and line an 8" square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter)
• In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using.
• Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired. (I highly recommend it!)
• Bake at 350ºF until the top is a light golden brown, about 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container, for a really firm texture and longer shelf life.

GLUTEN FREE PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350º F. Lightly oil and line with parchment an 8×8 baking dish and set aside. (parchment makes it easier to remove the blondies and easier to clean the pan!) In a large mixing bowl, combine peanut butter, oil and brown sugar. Once mixed, add in milk and vanilla extract. Slowly stir in Jules Flour and baking powder. While the mixture will be thick like dough, not like batter, it should hold together and not be crumbly. Press gently into the bottom of the prepared baking dish. Chop 2 gluten free granola bars and sprinkle over the dough, if using, pressing any larger chunks gently into the top of the dough. Bake for 20 to 25 minutes, or until the edges are just barely browning. Remove from oven to cool on a wire rack before cutting. Makes approximately 25 blondies.

GLUTEN-FREE PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

GLUTEN FREE BROWN BUTTER PEANUT BLONDIES

Steps:

• Cut butter into small cubes and place in a saucepan over medium heat.
• Let the butter melt and then begin cooking. Stir frequently and watch the butter.
• Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. Remove from the heat and transfer to a heat-proof bowl and allow to cool for 10-15 minutes before proceeding with the recipe.
• Preheat the oven to 350°F .
• Grease an 8 x 8-inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
• Combine the gluten free flour, milk powder (if using), baking powder, and salt and whisk to combine.
• Once your browned butter has cooled, add the peanut butter and brown sugar to it and whisk to combine.
• Add the room temperature egg and vanilla and mix well.
• Mix in your dry ingredients. This is is easier with a flexible spatula than a whisk.
• Fold in your chocolate chips and chopped up peanut butter cups (or other add-ins you may want to use instead)
• Add the batter to the prepared pan, smoothing out the top with the back of a spoon or an offset knife.
• Top the peanut butter blondie batter with additional chocolate and peanut butter cups.
• Bake at 350F for 23-26 minutes. 23 minutes will give you a fudgier blondie while 26 minutes (or longer) will give you an almost fully baked blondie. Baking times depend on your oven.
• Remove the gluten free peanut blondies from your oven, sprinkle with some flaky sea salt (if using) and allow for them to cool in the pan.
• Store any leftover blondies you may have in an airtight container at room temperature for up to 5 days.