Ingredients:
Dry Ingredients:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup chopped peanut butter cups (optional, but highly recommended)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Mix Dry: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Cream Wet: In a large bowl, beat together the melted butter and brown sugar. Add the peanut butter and mix until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold and Bake: Fold in the chocolate chips and peanut butter cups (if using). Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Enjoy: Let the blondies cool completely in the pan before cutting into squares.
Tips:
- Flour matters: Using a good quality gluten-free 1:1 baking flour is essential for the best texture.
- Brown the butter: For a richer flavor, brown the butter before adding it to the wet ingredients.
- Room temperature ingredients: These help create a smoother batter.
- Don’t overbake: Blondies continue to firm as they cool, so avoid overbaking for a perfectly chewy texture.
- Storage: Store the blondies in an airtight container at room temperature for up to 3-4 days.
Enjoy! These gluten-free chocolate peanut butter blondies are sure to become a favorite!
