Peanut Butter Blondies Gf Recipe 285 Food

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.

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 PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350º F. Lightly oil and line with parchment an 8×8 baking dish and set aside. (parchment makes it easier to remove the blondies and easier to clean the pan!) In a large mixing bowl, combine peanut butter, oil and brown sugar. Once mixed, add in milk and vanilla extract. Slowly stir in Jules Flour and baking powder. While the mixture will be thick like dough, not like batter, it should hold together and not be crumbly. Press gently into the bottom of the prepared baking dish. Chop 2 gluten free granola bars and sprinkle over the dough, if using, pressing any larger chunks gently into the top of the dough. Bake for 20 to 25 minutes, or until the edges are just barely browning. Remove from oven to cool on a wire rack before cutting. Makes approximately 25 blondies.

CHOCOLATE PEANUT BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.