Gluten-free peanut butter chocolate chip blondie bars
These thick and chewy gluten-free peanut butter blond brownies may be rich and satisfying, but thanks to powdered peanut butter, they're also light and airy. Leave it to a blond to have the best of both worlds!
Baking with peanut butter can be a great way to add depth and dimension to your gluten-free treats — especially when you pair it with chocolate for everyone's favorite taste combination. Baking with powdered peanut butter opens up a whole new set of possibilities, since it adds that same depth of flavor without adding any moisture. That means you can make light-and-airy peanut butter treats!
These may look like regular gluten-free blondies, but imagine the surprise on the faces of your family or guests at that first bite of peanut buttery goodness.
Gluten-free peanut butter blondies recipe
Yields 16 bars
- 1-1/4 cups all-purpose gluten-free flour (use your favorite, or my go-to blend: 11 tablespoons superfine brown or white rice flour plus 5-1/2 tablespoons tapioca flour/starch plus 3 tablespoons potato starch)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup powdered peanut butter (such as PB2 brand from Bell Plantation)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6-1/2 tablespoons granulated sugar
- 1 cup packed light brown sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 eggs at room temperature, beaten
- 3 tablespoons milk at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 package (6 ounces) semi-sweet chocolate chips
- Preheat your oven to 325 degrees F. Grease or line an 8- or 9-inch square baking pan with crisscrossed sheets of unbleached parchment paper and set the pan aside.
- In a large bowl, place the flour blend, xanthan gum, powdered peanut butter, baking soda, salt, granulated sugar and light brown sugar and whisk to combine well, working to break up any lumps in the brown sugar. Add the butter, eggs, milk and vanilla and mix to combine. The dough will begin to come together and will be thick, but a bit softer than you would expect from cookie dough. Add the chocolate chips and mix until the chips are distributed throughout the blondie dough.
- Scrape the blondie dough into the prepared baking pan. Use a slightly wet, small offset spatula (or a spoon) to smooth the dough into an even layer in the baking pan.
- Place the baking pan in the center of the preheated oven and bake, rotating once, for about 25 minutes, or until the top of the blondies is an even, light golden brown color and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the pan from the oven and allow the blondies to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Remove the blondies from the pan and cut into 16 squares.
1. Pay careful attention to the temperature of your ingredients before you begin to assemble the recipe. Your eggs, butter and milk should be at room temperature so the dough comes together smoothly, instead of clumping. You can leave eggs out overnight for use the next day, but if you forget, just float your cold eggs in a bowl of warm water for 10 minutes to bring to room temperature.
2. If you use an all-purpose gluten-free flour blend that is too high in starch, your dough will be very dry and perhaps crumbly.