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Combining two of my favorite things, peanut butter and chocolate, this peanut butter blondies recipe only requires one bowl, is ready in a jiffy, and is super delicious. Follow the video tutorial for a step-by-step guide as to how to make this recipe!

I love blondies and I love peanut butter. Together, they are the perfect combination, especially when you add chocolate chips. Blondies are a fun alternative to cookies and or brownies. They are an easy snack as they are handheld. They can be cut up into little bars so that they make a perfect treat for little ones, and they are easy to pack and take with you. This recipe has little prep time, everything can be mixed in one bowl, and is absolutely delicious. Let’s dive in to this recipe.

FAQ

How do I know when my blondies are done?

Blondies should be a beautiful golden brown on the top. In addition, you stick a toothpick into the center to see if it comes out clean. If it does, then, your blondies are done! This blondie recipe is not a super long cook time, so, just be sure to check them at the appropriate time!

What tools do you need for this peanut butter blondie recipe?

1. Mixing bowl
2. Whisk
3. Spatula
4. Measuring Cups
5. Parchment paper (optional)
6. 8×8 inch pan (or a 9×13)

Why is my blondie recipe so cakey?

It could be that you added more liquid that you should have to the recipe. It is also possible that you did not fully incorporate your dry ingredients (you may have under mixed them). Over baking is also a possibility. If you want your blondies to bake accurately, depending on the size of your pan (read further below on the page) make sure to begin to check them at the appropriate times. Despite your oven saying it is a certain temperature, it could be that the actual temperature in your oven is not correct and you may not get the right bake on your blondies if you do not check them at the right times.

Can I make any substitutions to this recipe?

I have only ever made the recipe this way. Remember, not all gluten free all purpose flour is created equal. The all purpose flour I use in this recipe is King Arthur and if you use a different one, you may not get the same results. Typically, 1:1 flour mixes are okay in recipes like this, however, I always state which flour I use and like best!

I use chocolate chunks in this recipe however you are more than welcome to use chocolate chips instead. Chocolate chips can be easier to come by depending on your local grocery store.

Can I use just one type of sugar instead of two?

I like the mix of sugar in this recipe because brown sugar typically gives a more caramelized flavor to the blondie recipe. However, if you only have one or the other, it will suffice! I will say, if you are only going to use one, I would personally use brown sugar.

Can I make this dairy free?

The only dairy in this recipe is butter. I have made this recipe only using regular butter however you can try using a dairy free alternative.

If I cannot have peanut (and vis a vis peanut butter) is there an alternative I can put in its place.

I think most nut butters would suffice here. However, make sure it is not an organic butter. The oil makes too runny and will make this blondie recipe too soft. The taste / flavor will be a bit different, but, almond butter would also be delicious!

How do I store these? Can I freeze blondies?

Yes. They will freeze for up to 3 months.

Are blondies meant to be gooey in the middle?

Yes. Blondie recipes should be a bit gooey in the center but not to the point where they are underbaked. To see if your blondies are finished baking, stick a toothpick into the center of the blondies. If it comes out clean then you are good to go. If there is a bunch of batter still stuck to the toothpick, then pop it back into the oven until it is fully baked. You want your blondies to be baked!

What do I need for this Peanut Butter Blondies Recipe?

1. 1 stick of melted butter, 8 tablespoons unsalted butter
2. 3/4 cup creamy peanut butter, do not use organic
3. 1 cup light brown sugar
4. 1/2 cup White Granulated Sugar
5. 1 cup Chocolate Chunks
6. 2 cups Gluten Free Flour, I used King Arthur Gluten Free Measure for Measure Flour
7. 2 large Eggs
8. 1 teaspoon Baking Powder
9. 1 teaspoon Vanilla Extract
10. Flakey Salt, optional

How do I make them?

1. Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
2. Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
3. In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
4. Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8×8 pan, bake for 35 minutes. If you are using a 9×13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
5. To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.

*It is imperative to allow the blondies to cool completely otherwise they will fall apart when you cut them.

*make sure your butter is melted when adding it to the mixing bowl! You do not want clumps.

Looking for similar recipes?

Raspberry Blondies
Black Lake Brownies
Double Chocolate Chip Cookies
Easy Gluten Free Chocolate Crinkle Cookies
Chocolate Heath Bar Cookies
Raspberry Lemon Cheesecake Bars

Peanut Butter Blondies Recipe

Sift | Gluten Free

This peanut butter blondies recipe is quick, easy, and absolutely delicious. Follow the video tutorial for a step by step guide how to make it

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Baking

Cuisine American

Servings 1 8x8 pan

Calories 5103 kcal

Ingredients

  

1x2x3x

• 1 stick of melted butter 8 tablespoons unsalted butter
• 3/4 cup creamy peanut butter do not use organic
• 1 cup light brown sugar
• 1/2 cup White Granulated Sugar
• 2 cups Gluten Free Flour I used King Arthur Gluten Free Measure for Measure Flour
• 2 large Eggs
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• Flakey Salt optional

Instructions

 

• Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
• Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
• In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
• Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8x8 pan, bake for 35 minutes. If you are using a 9x13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
• To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.

Video

Notes

*It is imperative to allow the blondies to cool completely otherwise they will fall apart when you cut them.

*make sure your butter is melted when adding it to the mixing bowl! You do not want clumps.

Nutrition

Calories: 5103kcalCarbohydrates: 624gProtein: 91gFat: 272gSaturated Fat: 117gPolyunsaturated Fat: 32gMonounsaturated Fat: 97gTrans Fat: 4gCholesterol: 578mgSodium: 1471mgPotassium: 2505mgFiber: 47gSugar: 405gVitamin A: 3359IUCalcium: 855mgIron: 26mg

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Ever wonder what flour is best to make gluten free pastry dough? Or how to make a gluten free pie crust? This recipe will help you learn to ins and outs of gluten free pastry dough. Follow the video for a step by step guide as to how to make this recipe!

I went many years without having pie, quiche, tarts, you name it. If it had a pastry dough component, then, it was out. However, thanks to the many flour blends that now exist in the gluten free market, I have been able to test which ones are best for a traditional pastry dough recipe. Things I love about this recipe? There are few dry ingredients, the prep time is only a couple of minute, and the cook time is short as well. There is no cream cheese, no eggs, just three simple ingredients and voila, a delicious flakey gluten free pie crust or the base for a tart, or even pop tarts! This is such an easy gluten free recipe. Let’s dive in.

FAQ

What do I need for this recipe?

1. Food Processor
2. Parchment Paper
3. Plastic wrap * or an eco friendly alternative
4. pie pan or pie plate (or a tart pan)
5. rolling pin

What happens if I do not have a food processor?

I find that this recipe comes together best in a food processor but you can try to make it by hand.

In order for this to be achieved, you need to make sure that neither the butter or the water are at room temperature.

Take a small bowl and place the gluten free flour blend into it along with the butter. Use a pastry cutter (or your hands) to get the butter to be the size of peas. If you feel that the butter is becoming too warm, place it back in the fridge for 30 minutes.

Add one tablespoon of the ice cold water or milk at a time and use your hands to bring it together. Once the dough comes together and stays together, it is done. You can try to roll out the dough immediately (go to the instructions section on how to make this), and or place it in the fridge after being wrapped in plastic wrap (or an eco friendly alternative) for an hour.

Which flour blends are best for making gluten free pastry dough?

Not all gluten free flours are created equal. I always advise this because it is true! Certain gluten free flour mixtures are better for certain things. For example, my favorite two flour blends are the King Arthur Gluten Free Measure for Measure flour and Cup4Cup flour. Both have xanthan gum in them which helps with binding and I find them best suited for specific things.

After experimenting with several mixes, for my money, the best flour to use to make a gluten free pie crust or gluten free pastry dough is Cup4Cup. This will be an issue if you are dairy free as there is milk powder in the mixture, however, King Arthur’s is okay, just not as good in my opinion.

If you want to make the BEST gluten free pastry dough then please use Cup4Cup if you are able and avoid Bob’s red mill or King Arthur. I have tried this recipe with other flours and while they come out well, they just are not AS delicious as the Cup4Cup.

If you wish to buy a mix, then I will say, Bob’s red mill mix for pie crust is really nice, I just find that their 1:1 flour will not yield the results that you want.

Why does gluten free pastry go hard or crack?

If you have worked with regular flour or pie crust recipes before then this will be a bit of a change for you most likely. Gluten free pastry does not have the elasticity that traditional pastry will have. Typically if your dough is too hard or is cracking when you roll it out, it means that there is not enough moisture in the dough. This recipe calls for 4-5 tablespoons or ice water (or milk) and you should add them one at a time. You want to find the right balance in your dough. Not too dry but not too wet.

What do you need for this gluten free pastry dough recipe?

This recipe makes one single crust or enough for a tart. Double the recipe if you want double crust pie.

1. 8 tablespoons cold butter, unsalted butter or salted butter is fine (frozen is good as well)
2. 4-5 tablespoons ice cold water (or milk)
3. 1 1/2 cup gluten free Cup4Cup gluten free flour blend
4. 1 egg, optional for egg wash if you are using the crust as a topping
5. granulated sugar, optional (if you want to place some on top of a fruit pie)

How do you make it?

1. In the bowl of you processor, place the dry ingredients. Cut the butter and place into the food processor. Pulse the butter and gluten free flour together until the butter is pea sized. Make sure that your butter is cold. If you feel that the butter is too warm, place back into the fridge for 30 minutes before completing step 2.
2. Add one tablespoon of ice cold water (or super cold milk) into the food processor while it is running. The dough will start to come together and form a ball. That is how you know that the dough is done. You want it to be easy to roll and in order for it to be so, it needs to have enough moisture. Once it has formed the ball, take the dough out of the food processor.
3. Now, this may be controversial but I roll the dough out immediately. I place it between two pieces of parchment paper and roll it out. I then lay the dough into a pie plate or tart pan and will place it into the fridge or freezer for an hour. About 45 minutes in, set your oven to 425°F.
4. Depending on the recipe you are making, you may want to parbake the dough. To to this, take the crust from the freezer, and lay a piece of parchment paper or wax paper on top of it. You will need pie weights which can be beans, or beads, and you will then bake the dough for 20 minutes. When you remove it from the oven, it will be a nice golden color. This helps to start cooking the dough without burning it.
5. Bake the crust then according to whatever recipe you are using.

*If you do not wish to make your recipe immediately, you can place the dough in the refrigerator overnight. That is no problem. You can even store it in the fridge up to 3 days. I personally would still suggest rolling the dough out before placing it in the refrigerator overnight but that is your call!

What can you use this recipe for?

I traditionally use this recipe to make a gluten free pie crust recipe. If you want to make a pastry recipe then that is definitely fine as well. It is meant for a gluten free pie crust recipe or a pastry recipe! If you like to make pot pies (specifically chicken pot pie or a vegetable pot pie – you can get my recipe here) then this is a perfect recipe.

I also love using it for the following:

Pear and Frangipane Tart
Tomato Tart
Orange Tart
Rhubarb Tart
Peach Tart

It is good to always have easy gluten free recipes on hand and once you nail down how to make a good gluten free pastry dough, you have half of the battle won!

Gluten Free Pastry Dough

Sift | Gluten Free

Quick and Easy Gluten Free Pastry Dough. Watch the video tutorial for a step by step guide as to how to make it!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Baking

Cuisine French

Servings 1 9 inch pie crust (or tart)

Calories 1466 kcal

Ingredients

  

1x2x3x

• 8 tablespoons cold butter unsalted butter or salted butter is fine (frozen is good as well)
• 4-5 tablespoons ice cold water or milk
• 1 1/2 cup gluten free Cup4Cup gluten free flour blend
• 1 egg optional for egg wash if you are using the crust as a topping
• granulated sugar optional (if you want to place some on top of a fruit pie)

Instructions

 

• In the bowl of you processor, place the dry ingredients. Cut the butter and place into the food processor. Pulse the butter and gluten free flour together until the butter is pea sized. Make sure that your butter is cold. If you feel that the butter is too warm, place back into the fridge for 30 minutes before completing step 2.
• Add one tablespoon of ice cold water (or super cold milk) into the food processor while it is running. The dough will start to come together and form a ball. That is how you know that the dough is done. You want it to be easy to roll and in order for it to be so, it needs to have enough moisture. Once it has formed the ball, take the dough out of the food processor.
• Now, this may be controversial but I roll the dough out immediately. I place it between two pieces of parchment paper and roll it out. I then lay the dough into a pie plate or tart pan and will place it into the fridge or freezer for an hour. About 45 minutes in, set your oven to 425°F.
• Depending on the recipe you are making, you may want to parbake the dough. To to this, take the crust from the freezer, and lay a piece of parchment paper or wax paper on top of it. You will need pie weights which can be beans, or beads, and you will then bake the dough for 20 minutes. When you remove it from the oven, it will be a nice golden color. This helps to start cooking the dough without burning it.
• Bake the crust then according to whatever recipe you are using.
• *If you do not wish to make your recipe immediately, you can place the dough in the refrigerator overnight. That is no problem. You can even store it in the fridge up to 3 days. I personally would still suggest rolling the dough out before placing it in the refrigerator overnight but that is your call!

Nutrition

Calories: 1466kcalCarbohydrates: 131gProtein: 25gFat: 101gSaturated Fat: 59gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 404mgSodium: 78mgPotassium: 88mgFiber: 18gSugar: 6gVitamin A: 3036IUCalcium: 173mgIron: 7mg

Love this recipe?Mention @siftrva or tag #siftrva!

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