These peanut butter blondies are soft and gooey, and filled with plenty of chocolate chips! They have no flour in them and need just five ingredients.
I love peanut butter desserts.
Inspired by my classic peanut butter jelly bars, these peanut butter blondies are a winner.
Today’s recipe was inspired by Trader Joe’s peanut butter blondies. As one of my favorite all-time desserts, I knew I had to recreate them. These have a delicate texture- soft, chewy, and loaded with peanut butter flavor.
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Why this recipe works
- They use simple ingredients. No flour or grains are needed, so this recipe is pretty much foolproof.
- Gluten-free. A perk of flourless desserts is that they are suitable for celiacs, as they don’t contain gluten in them!
- 5 Ingredients. Peanut butter, eggs, maple syrup, baking soda, and chocolate. That is it!
As mentioned earlier, you only need five ingredients to make these blondies. Here is what you will need.
- Peanut butter– You must use a smooth and drippy style of peanut butter with no added sugar. The peanut butter I use has a little salt added to it, which helps bring out the flavor of the blondies.
- Maple syrup OR honey– For thicker blondies, use honey. For ultra-gooey blondies, use maple syrup.
- Egg– Room temperature eggs.
- Baking soda– Gives the blondies a little rise.
- Chocolate– Chop up a good quality chocolate bar with at least 70% cocoa content. Chopped chocolate works much better than chocolate chips, as they melt well.
How to make peanut butter blondies
Make the batter: In a mixing bowl, add all your ingredients, except for the chocolate, and mix until combined. Fold through your chocolate, reserving a few to top the blondies with.
Bake: Next, transfer the batter into an 8 x 8-inch pan lined with parchment paper. Bake the blondies in a preheated oven at 180C/350F for 20 minutes.
Cool then slice: Remove from the oven and allow the blondies to cool in the pan completely before removing and slicing up.
Tips to make the best recipe
- If your batter is super thick, you can add an extra egg to it. I’ve never had this issue, and often, a thicker batter is due to thicker peanut butter.
- Add 1/4 teaspoon of salt to the mixture if you use unsalted peanut butter.
- Do not overbake the blondies. They continue to cook while they are cooling down.
- For cakier blondies, reduce the maple syrup by two tablespoons.
Dietary swaps and substitutions
The beauty of these blondies is that they can fit almost any diet out there…with just a few tweaks!
Sub out the peanut butter: If you are allergic to peanuts or don’t want to use peanuts, try almond butter or another nut/seed butter, like tahini.
Make them eggless: Swap out the eggs for an egg substitute. You may also prefer to make vegan blondies.
To store: Leftovers should be stored in the refrigerator in a sealed container. Blondies will keep for up to 2 weeks.
To freeze: Place blondies in a ziplock bag and store them in the freezer for up to 6 months. Thaw the blondies overnight in the refrigerator before eating them.
More delicious ways to use peanut butter
- Chocolate peanut butter cake
- Peanut butter chocolate chip cookies
- Peanut butter cornflake bars
- Peanut butter chocolate bars
Frequently asked questions
Adding a few tablespoons of flour will yield a cakier blondie.
Using crunchy peanut butter works, but the blondies will have a thicker texture.
There are 195 calories in each peanut butter blondie.
Peanut Butter Blondies
- Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your chocolate, reserving a few to top the blondies with.
- Bake your blondies for 20 minutes, before removing from the oven and letting them cool completely, before slicing.
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