This chewy gluten free peanut butter blondie recipe is a delicious sweet treat! They are moist and delicious, more fudgy than cake-like, and even better with ice cream on top. They are made with simple ingredients, including creamy peanut butter, that you probably already have in your pantry. Make a batch in 35 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free peanut butter blondies bake up thick and chewy with slightly crisp edges and a soft, rich peanut butter center. They are made with simple pantry ingredients and are ready in about 35 minutes. Stabilized peanut butter gives the best structure, and a short batter rest helps eliminate any grit from gluten free flour blends. Bake in an 8×8 pan or cast iron skillet.
Back in 2014, several of my friends were gushing about Applebee’s peanut butter blondies, and I have not gotten it out of my mind. I knew I HAD to create a gluten free version. It took a few tries to get this recipe to have that same melt-in-your-mouth rich quality, and even Mr. Fearless Dining has declared these blondies satisfy his peanut butter cravings.
This peanut butter blondie recipe has become a family tradition over the years. I have made it in an 8×8 baking dish and also in a 10-inch cast-iron skillet. Either way, I usually top them with vanilla ice cream and caramel sauce.
If you need more dessert inspiration, I have quite a few delicious gluten free brownie recipes to try.
These were so awesome! They looked slightly oily when I was baking them so I was worried they wouldn’t turn out. They were perfect! Made them for a work party and several of my friends
Steph, blog comment
said they loved them! I used bobs red mill 1to 1.”
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Other blends will work, but every blend has a different grain-to-starch ratio, which can affect moisture. Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon. Read Why Binders Matter in Gluten Free Baking to learn more.
- Peanut Butter – I tested both natural peanut butter and regular peanut butter. I found regular peanut butter to work a LOT better than natural peanut butter. Natural peanut butter makes these blondies more crumbly and oily. To make this nut-free, substitute SunButter.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
- Sugar – I used brown sugar for the caramelized flavor it adds. You can substitute coconut sugar if you want to avoid high glycemic sweeteners. You can use dark brown sugar or light brown sugar.
- Eggs – Use large eggs. I recommend using room-temperature eggs, but you can use them straight out of the refrigerator if you are in a hurry.
- Pure Vanilla Extract – I do not recommend imitation vanilla.
Testing Notes From My Kitchen
When I first started testing this recipe, my biggest challenge was texture. The first batch turned out too cakey and did not have that dense, chewy peanut butter bar feel I wanted. I adjusted the flour-to-peanut-butter ratio and switched to melted butter instead of creaming it, which made a big difference in moisture and chew.
I also tested both natural peanut butter and regular creamy peanut butter. Natural peanut butter worked, but wasn’t as good as a blended peanut butter like Skippy Naturals. Bars with the natural peanut butter were slightly more crumbly. Stabilized peanut butter (like traditional creamy peanut butter) gave a more consistent structure and that classic blondie texture.
If your gluten-free flour blend contains rice flour, letting the batter rest for 10 to 15 minutes before baking to help soften the grains and prevents any gritty texture.
How to Make Blondies with Peanut Butter (Step-By-Step)
Step 1: Add the dry ingredients to a bowl and whisk to blend.
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Step 2: Melt your butter in a microwave-safe dish for 35 seconds. Add the wet ingredients to the melted butter and mix well. I like to heat the peanut butter for 15 seconds so it blends in better.
Step 3: Pour the blondie batter into the dry ingredients and add the chips. Mix gently with a wooden spoon. I used peanut butter chips in this case, but you can also add semi-sweet chocolate chips!
Note: You can also make the blondies batter in a standing mixer.
Step 4: Scoop dough into a parchment paper-lined 8×8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350°F for 20 to 25 minutes, until done.
The best way to know if your blondies are done baking is by sticking a toothpick into the middle of them. If your toothpick comes back clean, your blondies are ready. If there are crumbs or batter on the toothpick, you must bake them a bit longer.
Step 5: Remove the blondies from the oven and transfer them to a wire rack to cool. For best results, allow them to cool completely before slicing.
Store these blond brownies in an airtight container. Using a sealed container will prevent them from drying out. I recommend storing them in the refrigerator so they do not spoil. These blondies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. Freeze them in a freezer-safe ziplock-type bag. Be sure your blondies are cooled to room temperature before putting them into the freezer bag.
Try these yummy mix-in ideas:
There are so many ways to vary this gluten free blondies recipe. Here are some of my kids’ favorites:
- Chocolate, semi-sweet, or white chocolate chips
- Walnuts or pecans
- Caramel chips
- Butterscotch chips
- Heath Bar Crunch pieces
- Butterfinger pieces
Why do my gluten-free blondies taste gritty?
The grit you experience is due to the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.
Check out all of my favorite gluten-free cookie tools. For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
More Gluten-Free Bar Recipes:
- Gluten Free Strawberry Oatmeal Bars
- Homemade Gluten-Free Peanut Butter Cookie Bars
- Gluten-Free Magic Bars
- Chewy Butter Mochi
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Peanut Blondies with Peanut Butter Chips
Equipment
Ingredients
- 1 ½ cup gluten free flour blend * see note
- 1 ¼ cups brown sugar * see note
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 2 large eggs
- ⅓ cup peanut butter Do not use natural peanut butter.
- 12 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- ¾ cup peanut butter chips
Instructions
- Preheat the oven to 350º F.
- Spray an 8×8 baking pan with coconut oil (or oil of your choice.) You can also line your 8×8 baking pan with parchment paper.
- Combine 1 1/2 cup gluten free flour blend, 1 1/4 cups brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt in a large mixing bowl and whisk to blend.
- Melt 12 tablespoons unsalted butter in a microwave-safe dish for 35 seconds. Add the 1/3 cup peanut butter and mix into the butter. Add in 2 large eggs and 2 teaspoons pure vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and add 3/4 cup peanut butter chips. Mix gently with a wooden spoon. In this case, I used peanut butter chips, but you can also add semi-sweet chocolate chips!
- *Note you can also make the batter in a standing mixer.
- Scoop dough into a parchment paper-lined 8×8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
- Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.
Notes
- Many ask if peanut butter chips are gluten-free. Hershey’s has said no gluten ingredients exist in their Reese’s peanut butter chips.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. Other dairy-free types of milk will work, but I do not recommend canned coconut milk.
- If you want to add some protein, substitute 1/4 cup of the gluten free flour blend with almond flour. I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your blondies grainy.
- To make this recipe nut-free – Use Sunbutter.
- These blondies will keep up to 4 days in an airtight container or up to 4 months in the freezer. Store them in the refrigerator.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older June 2014 post with more information and recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These were so awesome! They looked slightly oily when I was baking them so I was worried they wouldn’t turn out. They were perfect! Made them for a work party and several of my friends said they loved them! I used bobs red mill 1to 1.
I am so glad everyone loved these blondies. I think the oiliness is from the peanut butter, but I am so glad you stuck with this recipe and that they turned out great.
Where is the recipe for the blondies?
Wow Claudia, that is my big doh! moment 🙂 I guess my brain has spaced out with my kids gone at sleep away camp for 2 weeks. It is so quiet here I am not used to it. Thank you very much! The recipe is there now.