Gluten Free Peanut Butter Blondies

Soft, fudgy, and oh so chewy, these Gluten Free Peanut Butter Blondies might become your new favorite dessert. They’re sweet, peanut buttery, and studded with melty chocolate peanut butter cups in every bite. I mean what’s not to love about peanut butter + chocolate in a blondie form?! I’m absolutely in love with these tasty peanut butter blondies and you’ll be too!

Not to mention, the texture of these gluten free blondies is melt-in-your-mouth and after one bite you’ll be coming back for another … and another. You’d never think that they’re made with better for you ingredients to create the best healthy sweet treat. You’ll fool everyone, including yourself!

For another deeeelicious chocolate + peanut butter sweet, check out these Peanut Butter Oatmeal Chocolate Chip Cookies. They’re soft, chewy, and filled with melty chocolate chunks!

Ingredients

Egg – Adds moisture to the blondies and binds everything together while baking.

Coconut Sugar – A natural sweetener with a slight caramel flavor when combined with maple syrup.

Maple Syrup – A refined sugar free sweetener that also adds moisture to these peanut butter blondies.

Vanilla Extract – Elevates the sweet flavor of these gluten free blondies.

Peanut Butter – I used natural peanut butter (no added oils/sugar) and it was plenty thick and sweet enough. Feel free to use whatever brand you have though!

Baking Soda – Helps these gluten free blondies rise while baking.

Gluten Free Flour – My favorite brand to use is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour because it creates the best texture for gluten free baked goods. Feel free to experiment with different brands or gluten free flour blends.

Chocolate Peanut Butter Cups – These combine the best of both worlds with chocolate + peanut butter! I’ve been loving these Theo Dark Chocolate Peanut Butter Cups for everyday snacking and for baking these peanut butter blondies.

How to Make Gluten Free Blondies

1. Preheat the oven to 350F and line a 8”x8” pan with parchment paper. 
2. In a large mixing bowl, whisk together egg, coconut sugar, maple syrup, and vanilla extract until combined. Add peanut butter and whisk again until smooth. 
3. Add in your gluten free flour, baking soda, and salt. Stir until just combined. Add in half of the Theo Chocolate PB Cups that are roughly chopped and stir until just combined. Batter will be thick. 
4. Move batter to the parchment-lined 8”x8” pan and spread in an even layer. Move to the oven and bake for 15 minutes. 
5. After 15 minutes, remove and top with remaining half of the chopped dark chocolate cups. Bake for an additional 5 – 8 minutes. Remove and let cool completely before cutting into x9 slices.

What is a Blondie?

For a simple explanation, a blondie is a brownie without chocolate! Consider them the ‘blonde’ equivalent of traditional brownies.

With brownies, you’re looking for a deep and rich chocolate flavor from cocoa/cacao powder. With blondies though, you’re looking for more of a vanilla based flavor or in this case, peanut butter!

Traditionally, blondies are made with brown sugar to create a slight caramel esc flavor but I chose to use coconut sugar + maple syrup to create the same flavor with refined sugar free sweeteners. Then of course the gluten free flour is another addition but still creates the best soft and fudgy texture in these Gluten Free Blondies.

Add-Ins for Peanut Butter Blondies

While I absolutely LOVE the chocolate peanut butter cups in these blondies, there are so many other options too.

I used Theo Dark Chocolate Peanut Butter Cups but you could also make these gluten free blondies with their peanut butter and jelly cups or coffee and cream cups for some fun new flavors!

Instead of chocolate cups, you could use plain dark/milk chocolate chips or even white chocolate chips. I think toffee or butterscotch chips would be tasty too!

To make these into trail mix blondies, add raisins, chocolate chips, and chopped nuts. This would be a tasty snack or breakfast option even.

Add marshmallows to make these into a s’mores type blondie. I’d suggest mini marshmallows like Dandies or cut bigger ones into smaller bite sized pieces (they’ll mix into the batter better!)

How to Store Gluten Free Blondies

If you manage to save a few of these for later, you have great self control lol. And that’s great because then you’ll have dessert for later!

These blondies are super easy to store, simple let cool after baking then slice and store in an airtight container. You can keep these at room temperature for a few days or store in the fridge for up to seven days. For even longer term storage, layer parchment paper between the layers of blondies and freeze for up to 3 months.

Thaw the blondies overnight or toss in the microwave for a quick heat up! Then boom, you’ve got a fast and delicious sweet treat.

For more sweet treats featuring chocolate cups, check out these Gluten Free Stuffed Brownies or this Gluten Free Chocolate Cake. The brownies have a layered chocolate cup in the middle and the cake has extra fudgy layers from melted chocolate cups. Both are real good and chocolate-y!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Peanut Butter Blondies 🙂

Gluten Free Peanut Butter Blondies

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 9 blondies

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Soft, fudgy, and oh so chewy, these Gluten Free Peanut Butter Blondies might become your new favorite dessert. They're sweet, peanut buttery, and studded with melty chocolate peanut butter cups in every bite.

Ingredients

WET:

• 1 ea large egg
• ⅔ cup coconut sugar
• ¼ cup maple syrup
• 2 tsp vanilla extract
• 1 cup natural peanut butter unsalted

DRY:

• ¼ tsp salt
• ½ tsp baking soda
• ¼ cup GF flour
• 8 ea dark chocolate peanut butter cups chopped + divided (I used Theo Chocolate, 4 of their 2 packs)

Instructions

• Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
• In a large mixing bowl, whisk together egg, coconut sugar, maple syrup, and vanilla extract until combined. Add peanut butter and whisk again until smooth.
  
• Add in your gluten free flour, baking soda, and salt. Stir until just combined. Add in half of the Dark Chocolate Peanut Butter Cups that are roughly chopped and stir until just combined. Batter will be thick.
  
• Move batter to the parchment-lined 8”x 8” pan and spread in an even layer. Move to the oven and bake for 15 minutes.
  
• After 15 minutes, remove and top with remaining half of the chopped dark chocolate cups. Bake for an additional 5 – 8 minutes. Remove and let cool completely before cutting into 9 slices.
  

Notes

*I used Bob’s Red Mill 1:1 GF flour for this recipe

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