Flourless Peanut Butter Blondies
These Flourless Peanut Butter Blondies are a peanut butter lover's dream! Rich, chewy, and gluten-free, they’re a delightful treat you can feel good about.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 8x8 inch baking pan
- Parchment Paper
- Measuring cups and spoons
Ingredients
For the Blondies:
- 1 1/2 cups drippy natural peanut butter (smooth and creamy)
- 1/2 cup pure maple syrup (for natural sweetness)
- 2 large eggs (to bind ingredients)
- 2 teaspoons pure vanilla extract (for flavor)
- 1/2 teaspoon baking soda (to help rise)
- 1/2 teaspoon baking powder (for light texture)
- 1/4 teaspoon kosher salt (to enhance flavors)
- 3/4 cup chocolate chips (divided)
- Flaky sea salt (for sprinkling on top, optional)
Instructions
Instructions:
- Preheat your oven to 350°F (175°C) for even baking.
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the peanut butter, maple syrup, eggs, and vanilla extract. Whisk until smooth and creamy.
- Add the baking soda, baking powder, and kosher salt to the wet mixture. Stir gently until just combined.
- Reserve about 1/4 cup of chocolate chips for the top, and fold the rest into the batter.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
- Bake for 20-25 minutes, until edges are golden and a toothpick comes out mostly clean.
- Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Freeze for up to three months, wrapped well to prevent freezer burn.
- Substitute eggs with flax eggs for a vegan option.