Peanut Butter Chocolate Chip Blondies (Gluten Free)

Name: Peanut Butter Chocolate Chip Blondies (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams sorghum flour; 50 grams brown rice flour; 40 grams white rice flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 cup peanut butter I like chunky myself; 60 grams butter at room temperature; 3/4 cup caster sugar; 3/4 cup brown sugar; 2 large eggs at room temperature; 1 teaspoon vanilla extract; 3/4 cup peanut butter chips; 3/4 cup semi sweet chocolate chips

Servings: persons

50 grams sorghum flour
50 grams brown rice flour
40 grams white rice flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup peanut butter I like chunky myself
60 grams butter at room temperature
3/4 cup caster sugar
3/4 cup brown sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
3/4 cup peanut butter chips
3/4 cup semi sweet chocolate chips

1
Preheat oven to 180C (350F) and line a 9-inch (22.5cm) square baking pan with baking paper.
2
In a small bowl whisk together sorghum flour, brown rice flour, white rice flour, baking powder, baking soda and cinnamon. Set aside until required.
3
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large mixing bowl) beat peanut butter and butter together until smooth, about 2 minutes.
4
Add caster sugar and brown sugar and beat until well combined, another 2 minutes.
5
Add eggs one at a time and beat well after each addition.
6
Beat in vanilla extract.
7
With mixer on low speed add dry ingredients and beat until just incorporated.
8
Switch to a wooden spoon and mix in peanut butter chips and chocolate chips until well distributed.
9
Spoon batter into prepared pan and smooth the top.
10
Bake for 40-45 minutes or until the tops turn a deep golden brown and a tooth pick inserted into the middle comes out clean.
11
Remove blondies from the oven and allow to cool to room temperature before cutting into small squares.

1229

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 grams sorghum flour, 50 grams brown rice flour, 40 grams white rice flour, 1/2 teaspoon baking powder, and more.

Yes, Peanut Butter Chocolate Chip Blondies (Gluten Free) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!