Gluten-free, rich, fudgy, and easy to make in one bowl:
I owe each and every one of you a very sincere apology. I’ve been blogging on Food to Feel Good for about 4 months now and this is my first post that contains both peanut butter and chocolate – one of the most amazing sweet treat combination of all time. I’m sorry it’s taken me so long to feature this match made in heaven but I promise you my recipe for Flourless Peanut Butter Blondies will totally make up for the delay.
I love peanut butter and chocolate together SO much. When I was a kid, my hankering for a treat would lead me to scoop peanut butter into my favorite (Genie from Aladdin) cup, top it off with some chocolate chips, and dig in. Not sorry ‘bout it. This is actually something I still do from time to time! My portion control has most definitely improved, though, and now I use natural organic peanut butter or almond butter, a cute jar, and add some sea salt, because, you know, I’m an adult and stuff.
My skills in the kitchen have improved somewhat since I was 7, so I took that craving to the next level with these Flourless Peanut Butter Blondies. Kids and grown-ups will equally love these tasty bars, plus they are a breeze to make – almost as easy as peanut-butter-and-chocolate-chips in a cup.
A little heads up for those of you who are Paleo – peanut butter is technically not a Paleo ingredient since peanuts are a legume, but everything else in this recipe is. Many people who eat Paleo still enjoy themselves a little PB once in a while, it’s your choice! I’m including this recipe in my Paleo category for this reason but feel free to move on if you don’t indulge in peanuts at all.
Since the whole purpose of this blog is to provide you with delicious, HEALTHY food, let me point out some highlights of this recipe that sets it apart from more traditional options.
Something I’d like to note right up front – these aren’t super sweet. They definitely have a sweetness to them, but they aren’t as sweet as your “normal” blondies. When you start eating whole foods and making recipes like this with real ingredients, you learn to enjoy the true tastes of things without tons of added sugar, salt, and artificial flavors.
Peanut butter is most definitely one of those items you should buy organic. Studies have shown more than 8 different types of pesticide residues can linger on conventionally grown peanuts, some of which are known hormone disrupters, neurotoxins, and carcinogens. Um, ew! Another thing to look for with peanut butter is added ingredients – many of the traditional brands add oils and sugar – avoid these! Peanut butter doesn’t need these ingredients to taste delicious, you might just need to retrain your taste buds a bit.
Usually the jars of peanut butter that say “No-Stir” contain those extras to make them smoother and sweeter, while the “Natural” peanut butters are often just peanuts and salt. Unfortunately, there is no hard and fast rule to this so I always suggest reading the labels and only buying straight up real peanut butter without the oily, sugary, nonsense. I’m not afraid of a little salt, though sea salt is always a better option.
For this post, I used Maranatha’s Organic Crunchy Peanut Butter with a Hint of Sea Salt, which is pretty easy to find, and I highly recommend it for these Flourless Peanut Butter Blondies. I’ve tried this recipe with the bulk fresh-ground organic peanut butter that I usually buy, but honestly, the creamy/crunchy balance of the Maranatha made these WAY better.
For the cocoa kick in my Flourless Peanut Butter Blondies, I used Lily’s Stevia Sweetened Dark Chocolate chips, which are kind of an addiction for me. I am sensitive to sugar, despite my ever-present sweet tooth, and I find these are a great way to get my chocolate fix without feeling a huge sugar crash afterward. Plus, since chocolate chips are usually being added to a recipe that already has some type of sweetness to it, I like that these don’t contribute more sugar overall. Some people really dislike stevia but I honestly don’t even notice it in these tasty tidbits. Obviously, you can use any chocolate chips you want for this recipe, I just at least recommend a good quality dark chocolate to get a richer taste with less added sugar.
Another thing I like about this recipe is that even though it is definitely a dessert it is high in protein, from the eggs and peanut butter. That makes these blondies really filling and satisfying. The fact that they contain a decent amount of protein along with some fat means the sugar they contain is more slowly absorbed in your body, so no blood sugar spikes and easier portion control!
You can find both the peanut butter and chocolate chips I’ve mentioned above through these Amazon links. Friendly tip, though, I think I found them cheaper at my local markets. As part of the Amazon Affiliates program, I do get a small commission for anything you purchase through these links, but it doesn’t cost you anything extra!
[easyazon_link identifier=”B00JQFTRQ8″ locale=”US” tag=”foodtofeelgoo-20″]Maranatha Organic Crunchy Peanut Butter, 16 oz[/easyazon_link]
[easyazon_link identifier=”B013FILFV6″ locale=”US” tag=”foodtofeelgoo-20″]Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips – 9 Oz (Pack of 2)[/easyazon_link]
Are you ready to get down to it? Prepare yourself to be amazed.
Preheat your oven t o 325 F and line a bread pan with a sheet of parchment paper. I found that a bread pan provides the perfect amount of thickness for these blondies. Put all your ingredients except the chocolate chips into a bowl. Grab your hand mixer and mix away.
The batter will be creamy and then it will turn into a sort of soft crumbly mix, this is normal. This Flourless Peanut Butter Blondie batter will also be super thick, that’s okay too. Once everything’s blended together, fold in your chocolate chips, then scoop it into your bread pan. You’ll have to use a spoon to really smear the dough around and get an even flat top.
It’s ready to bake, aren’t you excited?! I am. Pop that pan into the oven and set your timer for 40 minutes. While you wait, you can let your dog lick some peanut butter off a spoon, I promise this will make you both happy.
See my notes in the recipe about substituting honey for coconut nectar or using a different sized pan. The result is still delicious but the texture is much more cake/muffin like.
When they’re done, allow them to cool in the pan for a couple minutes and then use the sides of the parchment to lift it out of the pan and place on a cooling rack. Let your super delicious Flourless Peanut Butter Blondies cool for another few minutes before cutting… sorry Ryder, the final product is not doggie safe (but I did let him lick the peanut butter spoon!)
A sprinkle of course sea salt on top adds a special touch and a nice contrast to the sweet, peanut buttery, chocolatey-ness of it all.
Serve these up with some almond milk, coconut ice cream, or even a cup of coffee, and enjoy!
What’s better than a thick, fudgy, bite of peanut butter and chocolate? Nothing. These Flourless Peanut Butter Blondies are super easy to make, plus they’re gluten-free, dairy-free, Paleo(ish), and unbelievably satisfying.
- 2 large eggs
- 1 jar Maranatha Organic Crunchy Peanut Butter
- 4 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp baking soda
- 4 Tbsp coconut nectar
- 3 Tbsp coconut sugar
- 4 Tbsp unsweetened vanilla almond milk
- 1/3 cup Lily’s Dark Chocolate Chips
- coarse sea salt to garnish
- Preheat the oven to 325 degrees F.
- Line a bread pan with parchment paper, allowing some to pop up over the sides.
- Add eggs, peanut butter, vanilla extract, fine sea salt, baking soda, coconut nectar, and coconut sugar to a large bowl.
- Using a hand mixer, blend well until the batter turns into a soft, crumbly mix. Batter will be very thick.
- Fold in chocolate chips.
- Pour batter into a bread pan and use a spoon to push and evenly flatten all over.
- Bake for 40-45 minutes, depending on the level of softness you prefer in the middle of your blondies.
- Remove from the oven and allow to cool several minutes before cutting.
Using honey instead of coconut nectar makes them way lighter and fluffier, with more of a muffin texture. Its kind of like peanut butter bread, which is still delicious!
Baking these in something other than a bread pan will also alter their texture. The bread pan is thick so it allows them to bake for a longer period of time, producing a denser, browner blondie. Using one of those brownie pans with the individual squares, or a muffin tin, will make them more of a muffin/cake texture and they will require much less time in the oven.
Thank to my bestie Kaalyn for being an excellent recipe tester and helping me figure this out!
What’s your favorite baked treat? Is there one you’d like to see me make into a gluten-free, dairy-free, healthified mouthful of flavor? Let me know in the comments below!
Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar. So, now that you know the differences between brownies and blondies, it's time to try your hand at your own brownie recipe.How many calories in a peanut butter Blondie? ›
A word of caution when you're baking your blondies: It is very easy to accidentally overbake these, and that will result in a dry, crumbly texture that we do NOT want. Mine take exactly 20 minutes at 350F but I would definitely start checking them around the 18-minute mark.What are the ingredients in Nestle peanut butter chips? ›
Peanut Butter Flavored Morsels (Sugar, Fractionated Palm Kernel Oil, Peanuts, Milk, Nonfat Milk, Peanut Flour, Hydrogenated Palm Kernel Oil, Hydrogenated Palm Oil, Salt, Soy Lecithin, Natural Flavor), Milk Chocolate Morsels (Sugar, Chocolate, Cocoa Butter, Nonfat Milk, Milkfat, Soy Lecithin, Natural Flavors).Are blondies supposed to be gooey? ›
A good blondie should be chewy, gooey in the middle and firm around the edges. If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can!What came first blondies vs brownies? ›
History. Blondies existed for at least ten years before chocolate brownies; "dense, fudgy, butterscotch-flavoured bar[s]" existed in the late 19th century, and chocolate brownies were not developed until 1905.Why is peanut butter so high in calories? ›
It's packed with essential nutrients, including vitamins, minerals, and healthy fats. Due to its high fat content, peanut butter is calorie-dense. This is concerning for some, since excess calories may lead to weight gain over time.Is creamy peanut butter good for weight loss? ›
Yes, peanut butter is rich in protein and fiber, which keeps you feeling full for a longer period of time. This can help you cut down on snacking and overeating, thus contributing to weight loss. Peanut butter also stabilizes your blood sugar levels, which lowers insulin levels in your blood and encourages fat burning.What is the most fattening peanut butter? ›
Peter Pan Creamy Peanut Butter
Your browser does not support the video element. Not only does Peter Pan Creamy Peanut Butter have the most calories of all the popular brands, but it also has the most fat at 17 grams a serving.
You can tell when blondies are done because they'll start to pull away from the sides of the pan and the edges will be light brown. Be sure not to overcook your blondies or they might turn out overly hard and dry. You can also insert a toothpick into the middle of your pan to test for doneness.
- White sugar and molasses.
- White sugar and maple syrup.
- Coconut sugar.
- Honey, maple syrup, or agave.
- Raw sugars.
- White sugar.
Store brownies at room temperature by wrapping them tightly in plastic wrap or foil, or by placing them in an airtight container, such as a lidded tray or Tupperware container. This will prevent your brownies from going stale and keep possible contaminants out.What can I substitute for peanut butter chips? ›
By substituting Butterscotch chips for Peanut Butter Chips you have a perfect blent of flavors.What ingredient keeps peanut butter from separating? ›
Hydrogenation is a chemical process that converts unsaturated chains into saturated ones. As a result, their melting temperatures go up and become more solid. Most peanut butter manufacturers use hydrogenated oils to solidify the peanut butter and prevent the separation of oil and particles.
Description: Bakers Choice Peanut Butter Chips are made from real peanut butter for a smooth and creamy flavor. These perfect morsels are delectable on their own, or served as a topping on ice cream, yogurt, fruit and smoothies.What do undercooked blondies look like? ›
Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked. I typically find myself taking ours out around 23 minutes. They are ready to come out of the oven when they look almost done. As the pan cools out of the oven, they continue to bake.
the dough wasn't cool enough before baking. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Next time, chill your cookies in the fridge for 10 minutes before you bake them. If the problem persists, use less butter.How can you tell if brownies are fudgy or undercooked? ›
- For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean.
- For fudgy brownies, bake within the time range stated in the recipe.
- For very moist brownies, take them out toward the minimum baking time.
Chocolate brownies quickly became the norm and came to be known simply as 'brownies'. Around the mid-1900s the original molasses brownies became known as blonde brownies, which in turn became 'blondies'.What country are blondies from? ›
It's understood that much like the brownie, the blondies originated in the USA. However, who invented these tasty snacks is a bit of a mystery. We do however, know who published the first recipe for brownies, and it was published in 1896.
Brownies are a race of small furry beings. They appeared in the Physical World after the Great Roar of the Astral World.Can you gain weight from peanut butter? ›
Peanuts are a nutrient dense food that contains vegetable proteins and healthful fats. Overeating peanut butter may increase the number of calories and fat in someone's diet. If a person is eating more calories than they need, they may gain weight.Which is more fattening butter or peanut butter? ›
100gms of butter has around 717 calories, whereas in case of peanut butter it is just 567 calories. In fact, the fat content in peanut butter is just 50grams whereas regular butter has 81 grams of fat. No wonder, milk fat makes it more rich in fats and proteins.How often gain weight eating peanut butter? ›
You can consume peanut butter for weight gain by adding a spoonful in every meal amounts to an extra 500 calories in your daily calorie intake. You can add it to various dishes. You can spread it on sandwiches; mix it with vegetables, hot cereals, and fruits; or simply have a teaspoon of it after meals.What foods help you sleep? ›
- Almonds. Almonds are a type of tree nut with many health benefits. ...
- Turkey. Turkey is delicious and nutritious. ...
- Chamomile tea. ...
- Kiwi. ...
- Tart cherry juice. ...
- Fatty fish. ...
- Walnuts. ...
- Passionflower tea.
Finally, the last food to start including in your diet to help yourself lose belly fat is natural peanut butter. This is a better option than the processed peanut butter varieties out there because those often have added sugar or additives.Can I lose weight eating peanut butter everyday? ›
Since peanut butter is very high in fat, a 3.5-ounce (100-gram) portion contains a hefty dose of 597 calories ( 4 ). Despite their high calorie content, eating moderate amounts of pure peanut butter or whole peanuts is perfectly fine on a weight-loss diet ( 11 ).What is the best peanut butter without sugar? ›
Crazy Richard's Creamy Peanut Butter
"Crazy Richard's peanut butter has no added oil, salt or sugar for those looking for the purest product. You can always add a touch of salt if you wish but for people limiting sodium and sugar due to medical conditions or dietary preferences, Crazy Richard's is a fabulous choice. "
- Best Overall: Santa Cruz Dark Roasted Creamy Peanut Butter.
- Best Value: 365 Organic Creamy Peanut Butter Spread.
- Best Unsalted No-Stir: Justin's Classic Peanut Butter Spread.
- Best with Added Salt (tie): Adams Natural Creamy Peanut Butter and Smucker's Natural Creamy Peanut Butter.
- Jif Creamy Peanut Butter.
The blondies will firm up as they cool. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
If it seems like your blondies are greasy, almost like the butter oozed out, that likely means that the ingredients weren't mixed together enough. Or that you added too much flour.What do undercooked brownies look like? ›
Uncooked batter has a shiny gloss to it, while cooked batter and melted chocolate are duller. So, all you need to do is to pay attention to how those brownie crumbs look. If it's still glossy, it's not cooked yet, but if it's darker and matte, they're done.What happens if I use white sugar instead of brown? ›
Brown sugar works well for adding moisture to baked goods, whereas granulated sugar will create a more aerated crumb and crispier texture.Is it OK to use white sugar instead of brown? ›
In a pinch, white sugar in an equal amount will work just fine as a brown sugar replacement. If you happen to have molasses on hand, though, our Test Kitchen suggests this brown sugar alternative, which will maintain the dynamic, rich flavor of brown sugar.What is an equal substitute for sugar? ›
Aspartame, sold in blue packets under the brand names Equal and NutraSweet, is a nonnutritive artificial sweetener that is 200 times sweeter than sugar, according to the FDA.What is the secret to moist brownies? ›
Use milk instead of water.
Milk contains more fat and flavor than water so the brownies are even more moist, gooey, and delicious.
Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.Why do my brownies get hard after a while? ›
The reason for this? At low temperatures the sugar in the brownies will start to harden and crystallize, making the brownies hard and crunchy. Another problem with the fridge is that the low-humidity will take the moisture out of the cake, leaving it dry and crumbly.What substitute tastes most like peanut butter? ›
Soy butter is another popular peanut butter alternative. This is made mostly out of toasted soybeans. It contains lots of protein and good omega-3 fats. These spreads also commonly have a taste that is quite similar to peanut butter.
- Almond Butter. Almond butter has a similar nutritional value to peanut butter, with peanut butter containing more protein. ...
- Sunflower Seed Butter. For anyone who has a tree nut allergy, sunflower seed butter is an obvious alternative. ...
- Pecan Butter. ...
- Tahini. ...
- Cashew Butter. ...
- Walnut Butter.
Use an equal amount of nut butter to replace the margarine or oil in a recipe. If the nut butter is particularly stiff, stir one or two tablespoons of soy milk into the measured amount before using. Cashew butter works excellently, as it has a very subtle flavour.Why do you store peanut butter upside down? ›
Store your peanut butter container upside-down. Yes, it really is that simple. See, the liquids that separate from the solid body of peanut butter rise to the top. Storing it upside-down will force the oils at the top to travel back through the butter, mixing right in themselves.How do you make peanut butter not separate naturally? ›
Luckily, there's a solution besides dumping it down the drain, trying to mix it with a spoon, or going back to buying peanut spread: Store the jar upside down. The oil will trickle to the bottom of the jar, and the peanut solids will stay on top.How do you keep peanut butter creamy? ›
Stir in some neutral oil
If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil. Just put in a few drops of a neutral oil (like canola or peanut) and stir to get it all incorporated.
Crazy Richard's 100% Peanuts All Natural Peanut Butter
This brand offers creamy and crunchy peanut butter, both of which contain only one ingredient.
Look out for added sugars or sweeteners in the form of evaporated cane juice, corn syrup solids, high fructose corn syrup, molasses, honey, etc. Hydrogenated oils. Hydrogenated oils are used to improve texture but add unhealthy trans fat, even in small amounts.Are Kit Kats peanut butter? ›
A Kit Kat is composed of three layers of wafer and two layers of flavored cream filling, enrobed in chocolate. There is no peanut butter in the candy bar. No, Kit Kat bars don't have any peanuts in them, so that's something that you don't have to worry about if you suffer from peanut allergies.Why is the brownie called blondie? ›
Choc on top. Chocolate brownies quickly became the norm and came to be known simply as 'brownies'. Around the mid-1900s the original molasses brownies became known as blonde brownies, which in turn became 'blondies'.Why is it called a blondie brownie? ›
Chocolate was an early-20th-century innovation that quickly became the norm. At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow.What are the three types of brownies? ›
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
What is the difference between a brownie and a Blondie? They're very similar in that they both contain flour, eggs, butter or oil, and sugar. However, Blondies are vanilla-based and uses brown sugar, whereas Brownies are chocolate-based and use white. They're both delicious!What do the British call brownies? ›
In the United Kingdom, Brownies were originally called Rosebuds. Rosebuds was started in 1914 and was originally for girls aged 8–11. Rosebuds was renamed to Brownies in 1915. In 1937 Princess Margaret became the first royal Brownie.What is brownie slang for? ›
(ethnic slur, offensive) A person of Arab, Indian or Hispanic descent. Sometimes used for a Native American or Pacific Islander.What were brownies first called? ›
Brownies were originally called Rosebuds and were founded by Lord Baden-Powell after the younger sisters of the Guides and Scouts showed an interest in joining the Guide Association. The Girl Guides Gazette said that Rosebuds wore a dark blue skirt, knitted jersey, cap or tam and the Rosebud Brooch.How many calories in a blondie? ›
|1 blondie (5 cm square)||143|
|1 serving (34 g)||143|
The interesting fact is that blondies preceded brownies! Go figure! If you dig into old cookbooks, you'll find that blondies recipes date before recipes for brownies, though they both went by different names.What is the difference between a cookie bar and a blondie? ›
A Brownie is rich and fudgy and all chocolate, whereas a Blondie isn't chocolate. A blondie isn't just a cookie bar, it's a different recipe than a traditional cookie and is rich and fudgy without all the chocolate.What makes brownies more fudgy? ›
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat -- in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.Why is my blondie so oily? ›
If it seems like your blondies are greasy, almost like the butter oozed out, that likely means that the ingredients weren't mixed together enough. Or that you added too much flour.Why are blondies good? ›
They're chewy and fudgy.
Brownies are difficult to define. Most people like them fudgy, but some prefer them cakey and others chewy. The texture of a blondie isn't really up for debate. It's that of a perfect chocolate chip cookie, chewy and fudgy...just way thicker.