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Gluten Free Peanut Butter Blondies

Prep: 10 minutes
Cook: 20 minutes
Total: 30 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.
    A bowl with egg, maple syrup, coconut sugar, and vanilla extract. A whisk sits inside to mix it and there are more ingredients surrounding the bowl. There's peanut butter, gluten free flour, baking soda, and chocolate peanut butter cups.
  • 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.
    A bowl filled with peanut butter blondie batter. A pink rubber spatula is sitting in the bowl to fold gluten free flour into the batter.
  • 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.
    A parchment lined eight by eight baking pan is filled with gluten free blondies ready to bake. There are chopped peanut butter cups on top of the batter.
  • 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.
    A fresh baked batch of gluten free blondies with melty peanut butter ups on top sit in a parchment lined pan. The pan is sitting on top of a wooden board.

Notes

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

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