Flourless Peanut Butter Blondies

By Maria Lichty

Published on October 25, 2024

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Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies.

If you love peanut butter, I know you will LOVE these blondies! The blondies are rich, chewy and have an intense peanut butter flavor. I stir in chocolate chips because chocolate makes everything better! You will love the delightful pockets of chocolate throughout the thick and gooey blondies.

The blondies are made with basic, better for you ingredients, that you probably have in your pantry. I use natural peanut butter (just peanuts and salt) and sweeten the blondies with pure maple syrup.

The blondies are made without butter and flour, but don’t let that turn you away. I promise, you will never know because they are SO good! These blondies always get rave reviews, from kids and adults!

These blondies are perfect for those looking for a gluten-free treat or simply a delicious peanut butter dessert!

Ingredient Notes

• Peanut Butter: Use natural peanut butter that only has peanuts and salt. Make sure you stir the peanut butter VERY well before using. You want it to be creamy, smooth, and drippy, NOT dry! I love Costco’s Organic Kirkland peanut butter.
• Maple Syrup: I like to sweeten the blondies with pure maple syrup. Make sure the maple syrup is at room temperature.
• Chocolate Chips: I like to stir in chocolate chips for extra sweetness. Guittard chocolate chips are my favorite.

How to Make Peanut Butter Blondies

• Preheat oven to 350 degrees F. Grease an 8×8-inch metal pan and line with parchment paper. Set aside.
• In a large bowl, use a spatula to stir together the peanut butter, maple syrup, eggs, vanilla, salt, and baking soda.

• Gently fold in ½ cup of the chocolate chips.

• Spread the mixture evenly in the prepared baking dish.
• Sprinkle the remaining chocolate chips on top. Sprinkle with a little flaky sea salt.

• Bake for 20 to 25 minutes or until golden brown, but still soft in the center. Remove from the oven and let cool completely.
• Cut into squares and serve!

Variations

• Nut Butter: If you have a peanut allergy or don’t care for peanut butter, you can try cashew butter, almond butter, or sun butter. Make sure you stir the nut butters really well before using.
• Chocolate Chips: You can use semisweet, milk, or dark chocolate chips. White chocolate or butterscotch chips would even be fun. You can also use a mix of chips!
• M&M’s: Instead of chocolate chips, add in colorful M&M’s!
• Peanut Butter Cups: If you want maximum peanut butter flavor, chop up peanut butter cups and stir them into the blondie batter before baking. You can also sprinkle some on top!

How to Store

• On the Counter: Store these blondies in an airtight container at room temperature for 3 to 4 days.
• In the Freezer: Let the blondies cool completely. Store in a freezer container or bag. Label, date, and freeze for up to 3 months. Thaw before enjoying!

More Bar Desserts

• One Bowl Blondies
• One Bowl Brownies
• Monster Cookie Bars
• Magic Cookie Bars
• Chocolate Chip Cookie Bars
• Brown Butter Salted Caramel Snickerdoodle Blondies

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Flourless Peanut Butter Blondies

These rich and chewy peanut butter blondies are dotted with chocolate chips and finished with flaky sea salt. You will never know they are gluten-free because they are so delicious!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 16

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 1/2 cups drippy natural peanut butter*
• 1/2 cup pure maple syrup
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup chocolate chips, divided
• Flaky sea salt, for sprinkling on top

Instructions

 

• Preheat oven to 350 degrees F. Grease an 8×8-inch metal pan and line with parchment paper. Set aside.
• In a large bowl, use a spatula to stir together the peanut butter, maple syrup, eggs, vanilla, salt, and baking soda.
• Gently fold in ½ cup of the chocolate chips.
• Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining chocolate chips on top. Sprinkle with flaky sea salt.
• Bake for 20 to 25 minutes or until golden brown, but still soft in the center. Remove from the oven and let cool completely. Cut into squares and serve!

Notes

Make sure you stir the peanut butter well. It needs to be drippy and creamy! I use Costco’s Organic Kirkland peanut butter, the only ingredients are peanuts and salt. 

Nutrition

Calories: 209kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 22mg, Sodium: 89mg, Potassium: 179mg, Fiber: 1g, Sugar: 14g, Vitamin A: 49IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 1mg

Keywords chocolate chip, peanut butter

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