Gluten Free Blond Brownies With Peanut Butter Chips Food

PEANUT BUTTER BLONDIES (FLOURLESS!)

Steps:

• Preheat oven to 350F and line an 8" square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter)
• In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using.
• Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired. (I highly recommend it!)
• Bake at 350ºF until the top is a light golden brown, about 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container, for a really firm texture and longer shelf life.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

GLUTEN FREE PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees and line an 8x8 inch baking dish with parchment paper.
• In a large microwave safe bowl, add the shortening (or butter) and melt in the microwave. Stir in the peanut butter. Whisk in the egg, brown sugar, and vanilla.
• Add the flour, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir well to combine - mixture will be on the drier side but should be moist enough so that all the dry ingredients are mixed in.
• Stir in the peanut butter chips and chopped peanuts and then transfer the dough to the prepared baking pan.
• Bake at 350 degrees for 22-25 minutes. Bake on the low end of the baking time for gooier blondies, bake longer for firmer blondies. Cool completely before cutting. Store in an airtight container.

GLUTEN-FREE PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

GLUTEN FREE BLOND BROWNIES WITH PEANUT BUTTER CHIPS

Steps:

• 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.