A few weekends ago I had another fun baking sesh with our good friend Lauren! We’ve baked together before (Gluten-Free Rosewater Cupcakes) and it’s always a pleasure to learn about the amazing food blogs she follows and the gluten free tips and tricks she passes along. While I don’t usually eat gluten free, I’m always interested in bringing it back to the basics, and these blondies do just that! It was also a nice surprise that they weren’t made with nuts, so Curtis was able to snack on some (he’s allergic to tree nuts).
Flourless Peanut Butter Blondies adapted from My New Roots
2 large eggs
2 teaspoons vanilla extract
1 cup unsalted peanut butter (ingredients should just be peanuts)
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon fine grain sea salt
3.5oz dark chocolate (70% or higher), roughly chopped
Preheat oven to 325°F. In a small bowl whisk eggs and vanilla extract together, and set aside. In a measuring cup, combine sugar, salt, and baking soda. Measure out the peanut butter and place in a large bowl. Add the egg mixture to the peanut butter and stir thoroughly to combine. Add the sugar mixture and fold together (the dough will be very thick). Add about half of the chopped chocolate and stir to combine.
Press the dough into a parchment-lined 8×8″ brownie pan. Sprinkle the remaining chocolate over top and press each piece slightly into the dough. Bake for 25-30 minutes, until the blondies are golden-brown. Remove from the oven and let cool in the pan completely before cutting.
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