These peanut butter blondies are soft and gooey, and filled with plenty of chocolate chips! Made without flour or refined sugar, they need just 5 ingredients!
Flourless Peanut Butter Blondies
Today’s recipe was inspired by Trader Joe’s peanut butter blondies. These blondies are one of my all time favorite desserts, and I knew I had to recreate them. The blondies had a delicate texture- soft, chewy, and loaded with peanut butter flavor.
If you’ve tried making peanut butter blondies before, you may be quite surprised by my recipe. See, most peanut butter blondies have chickpeas in them, but not these ones. Instead, they use a combination of peanut butter, syrup, and eggs, to give it an extra soft and chewy texture.
They also happen to be completely flourless and grain free, and need just 5 ingredients. For all those times you need a quick dessert fix, but made without refined sugars or dairy, this one is your answer!
Ingredients to make this recipe
- Peanut butter– You must use a smooth and drippy style 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 do you make peanut butter blondies?
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.
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. Remove from the oven and allow the blondies to cool in the pan completely, before removing and slicing up.
Can I make these without eggs?
Yes, if you’d like to make these blondies without eggs, you can replace it with either a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 10 minutes, for a gel to form) or a chia egg (1 tablespoon ground chia seed mixed with 3 tablespoons of water).
Your batter will be thicker but will bake well.
What can I substitute the peanut butter with?
If you have a peanut allergy or want to make this recipe nut free, you can substitute the peanut butter with either almond butter, tahini, or sunflower seed butter.
Please ensure the nut/seed butter is drippy and smooth in texture and has no added sugar.
Tips to make the best blondies
- 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.
- If you use unsalted peanut butter, add 1/4 teaspoon of salt into the mixture.
- Do not overbake the blondies. They continue to cook while they are cooling down.
- For cakier blondies, reduce the maple syrup by 2 tablespoons.
How do you store them?
- To store: Blondies should be stored in the refrigerator, in a sealable container. Blondies will keep for up to 2 weeks.
- To freeze: Place blondies in a ziplock bag and store in the freezer for up to 6 months. Thaw the blondies overnight in the refrigerator before eating them.
More peanut butter desserts
- Chocolate Peanut Butter Cake
- Peanut Butter Cookies
- Chocolate Peanut Butter Chip Cookies
- Peanut Butter Cookie Bars
- Peanut Butter Protein Bars
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.