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–+ servings
a stack of three blondies on a white plate

Gluten Free Blond Brownies with Peanut Butter Chips

Sandi Gaertner
Yummy gluten free blondies with peanut butter or chocolate chips.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 370 kcal

Equipment

  • Mixing bowls
  • Muffin tin

Ingredients
  

  • 1 ½ cup gluten free flour blend * see note
  • 1 ¼ cups brown sugar * see note
  • 1 teaspoon baking powder
  • ⅛ teaspoons salt
  • 2 large eggs
  • ⅓ cup peanut butter * see note
  • 12 tablespoons butter melted
  • 2 teaspoons pure vanilla extract
  • ¾ cup peanut butter chips

Instructions
 

  • Preheat the oven to 350º F.
  • Spray an 8x8 baking pan with coconut oil (or oil of your choice.) You can also line your 8x8 baking pan with parchment paper.
  • Blend all dry ingredients in a large bowl and whisk to blend.
  • 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.
  • Pour the blondie batter into the dry ingredients, add the 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 8x8 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

  1. Many ask if peanut butter chips are gluten-free. Hershey's has said there are no gluten ingredients in their Reese's peanut butter chips.
  2. 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.
  3. If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. If you would like to add some protein. You sub 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 more coarse and will make your blondies grainy.
  7. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup gluten-free flour blend.
  8. These blondies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer. Store them in the refrigerator.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 370kcalCarbohydrates: 41gProtein: 8gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 183mgPotassium: 138mgFiber: 3gSugar: 28gVitamin A: 348IUCalcium: 78mgIron: 1mg
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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.