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This Peanut Butter Blondie recipe is as easy as it gets, calling for only 6 ingredients that you probably already have on hand. They are unbelievably decadent, while being naturally-sweetened and flourless!
What’s the Difference Between a Brownie and a Blondie?
If you’re not familiar with “blondies,” they are basically brownies without cocoa powder added in. They remind me of a deep dish cookie, with more of a buttery, brown sugar flavor. And they’re even more like a deep dish cookie when you add in some chocolate chips!
How to Make Gluten-Free Blondies
These peanut butter blondies are naturally gluten-free because they use NO flour– and you don’t even miss it! They are inspired by the book Breaking the Vicious Cycle, which lays out guidelines for the Specific Carbohydrate Diet (also called SCD, for short).
This special diet may help to heal the intestine (including yeast overgrowth, like candida) through avoiding certain types of starches and sugars, while embracing others. Honey is one of the recommended sweeteners for the SCD, as it’s a monosaccharide, and can be used by the body very quickly without expending much digestive energy.
I’ve also included a vegan option using coconut sugar if you prefer to use that. (You can find my substitution notes directly under the printable recipe in this post.)
How to Make Them
Making these flourless peanut butter blondies couldn’t be easier. Simply stir together the peanut butter, honey, egg, salt, and baking soda, and pour it into a pan to bake.
Just 20 minutes later, it’s like a rich deep-dish cookie!
I like to add some dark chocolate chips to these for extra decadence, but that’s totally optional. (And chocolate is not SCD compliant if you follow that protocol.)
It’s important that you let these blondies cool completely before slicing and serving them. They are very tender when they are warm, and will be difficult to hold without them breaking.
I recommend placing them in the fridge to cool down faster, and I even keep mine stored in the fridge because they last longer that way.
Which Peanut Butter is Best for Blondies?
I use all-natural peanut butter when making this recipe, which has no added oil or sugar. (You can make homemade peanut butter in just 5 minutes, too!)
If you want to use a peanut butter like Jif or Skippy, that will most likely work, too, but I haven’t tested those myself. (But let me know if you try it so I can hear how it goes for you!)
Ingredients
- 1 cup all-natural peanut butter (preferably organic)
- 1/3 cup honey
- 1 whole egg
- 1/4 teaspoon sea salt , plus coarse salt if desired as a topping
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F and line an 8" square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter)
- In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using.
- Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired. (I highly recommend it!)
- Bake at 350ºF until the top is a light golden brown, about 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container, for a really firm texture and longer shelf life.
Video
Nutrition
How to Make Vegan Blondies:
To make this recipe vegan, replace the egg with a chia egg, and replace the honey with 1/2 cup of coconut sugar. Check out my Almond Butter Blondies, which are naturally vegan & paleo friendly for this method.
As always, feel free to experiment with other nut butters and sweeteners. If you try something different, please leave a comment below letting me know what worked for you! We can all benefit from your experience.
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Reader Feedback: What’s your favorite healthy sweetener? Dates have been my other go-to sweetener lately, so be sure to try my Date-Sweetened Brownies and Date-Sweetened Peanut Butter Cookies!
Can these be made with Jif peanut butter?
Yes, I think that would still work! Let me know if you try it.
Can you replace honey with say stevia or other sweetener?))
I think that might make them drier in texture (the honey helps with moisture) but it could possibly work! I’ve made these with 1/2 cup of coconut sugar with good success, but I can’t use stevia so I couldn’t test it that way. Let me know if you try it!
We LOVE these!!
Made these with a combination of almond and cashew butter. They are so gooey and delicious! I love the added coarse salt on top!! Will definitely keep these in the freezer as a treat when the mood strikes. Thanks!!
Hi there! quick question: how can I make peanut butter from scratch in order to use same in this prerty recipe?
Here’s my tutorial for homemade peanut butter: https://detoxinista.com/how-to-make-peanut-butter/
When my brother was diagnosed with ulcerative colitis years ago, Breaking The Vicious Cycle was recommended to us. His biggest struggle was lack of treats. I discovered your blog and this recipe. It’s was the first treat I made for him, and I still make it today. Hands down, one of our favorite recipes. And, I make it for others, too, without worry that’s it’s a “healthy” or “different” brownie. It’s just good!
These are the BEST! So easy, too!
As a few others have commented mine also turned out a bit dry and that’s with additional ingredients added. I followed the recipe but used two eggs and some extra added avocado oil for additional moisture. I also substituted allulose instead for honey and maybe that took away from the moisture since the allulose is in sugar form. Also used organic trader joe’s peanut butter with lots of natural oil. I love all your recipes and will work on tweaking this one until it turns out as beautiful as the ones in your pic 🙂 Maybe applesauce might do the trick?
Peanut butter and chocolate is always a perfect combination!!
These were amazing!!! Great with vanilla ice cream.
With PB, and slightly less time than called for- just when the top was golden 🙂