This post may contain affiliate links. Please read my disclosure and privacy policy.
The first time I tried these peanut butter blondies, I was skeptical that they would work. The ingredient list is almost too simple. However, once you taste these, I think you’ll be convinced! They taste like a deep-dish cookie with the perfect amount of peanut butter flavor.
My family could eat these gluten-free blondies every single week. They are delicious enough to serve to company, yet easy enough to prepare regularly.
All you need is one bowl and a handful of ingredients!
In fact, by the time your oven preheats, these will be ready to bake. The fact that they are oil-free, gluten-free, and dairy-free is just a bonus if you’re serving folks with special dietary needs.
⭐⭐⭐⭐⭐ Featured Review
“This recipe is INCREDIBLE. I have to admit I was skeptical looking at the ingredients, but these turned out perfect. I used Jif peanut butter and maple syrup instead of honey. Definitely making these again!” – Kirsten
Table of Contents
Ingredients You’ll Need for Peanut Butter Blondies
- Peanut Butter. I use the all-natural peanut butter that needs to be stirred when first opened. It should have a runny and drippy consistency when it’s at room temperature. I prefer salted peanut butter most of the time, but unsalted works, too.
- Honey. I think peanut butter and honey are the perfect match, so that’s what I’m using as a natural sweetner. But readers have reported that maple syrup works well, too!
- Egg. When you’re not baking with flour, adding an egg helps with structure. I’ve made these blondies with a flax egg instead, and they are delicious that way, too… but a little more gooey.
- Baking Powder. This helps the bars rise as they bake. I originally tested this recipe with baking soda, which will make them brown more, but baking powder adds zero extra taste, which I prefer.
- Salt. Every sweet treat needs some salt for balance, so don’t skip this!
How to Make Peanut Butter Blondies (Step by Step)
- Preheat the oven to 350ºF and prepare an 8-inch square pan by lightly spraying it with oil, then press a piece of parchment paper into the bottom. The oil will hold the parchment paper in place, and the parchment will make the blondies easy to remove later.
- In a large bowl combine 1 cup peanut butter, 1/3 cup honey, 1 large egg, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Stir well until the mixture looks glossy.
- Fold in 1/2 cup of chocolate chips, then transfer the mixture to the prepared pan.
- Spread the mixture evenly into the bottom, then bake at 350ºF for 18 to 20 minutes.
- When the timer goes off, remove the pan from the oven and let the bars cool for at least 1 hour.
- Use the parchment paper to lift the blondies out of the pan, then cut them into 16 squares. They are ready to enjoy right away.
Peanut Butter Blondies (with NO flour!)
Ingredients
- 1 cup all-natural peanut butter (preferably organic)
- ⅓ cup honey
- 1 whole egg
- ¼ teaspoon sea salt , plus coarse salt if desired as a topping
- ½ teaspoon baking powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF 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 large bowl, combine the peanut butter, honey, egg, salt, and baking powder. Stir until a thick, sticky batter forms. Fold in the dark chocolate chips, if using.
- Use a spatula to transfer 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
Notes
Nutrition
More Recipes to Try
- Date Brownies
- Peanut Butter Date Cookies
- Flourless Peanut Butter Temptation Cookies
- Chocolate Peanut Butter Bars
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Want to save this for later?
I'll email this post to you, so you can come back to it later!
I loved this recipe! I used a Flax egg and it turned our perfect
Like I said before I made these with honey almond butter and added a little more honey to them. I also cooked mine for 18 minutes. And yes mini dark chocolate chips they are so yummy I couldn’t believe it. My husband really liked them too, but we didn’t eat them all, we savor our sweets
I want to know if anyone has used honey almond butter before, that’s what I’m going to use when I make these tomorrow. I’ll definitely give an update
This is my favorite chocolate chip cookie recipe. I have made it with nutella swirled in, have used maple syrup in place of honey, and once I made it with m&me. Having Celiac I was excited when I found this. Thank you for such a yummy and simple recipe.
Hi, with the coconut sugar will you be able to taste the coconut?
I haven’t noticed a coconut taste with coconut sugar. It reminds me more of brown sugar.
LOVE this recipe- I add a scoop or two of vegan protein powder and it comes out tasting like a Reece’s Peanut Butter Cup! My son allergic to dairy, so this is the closest I’ve had to one in years, and without the guilt!
I followed the recipe exactly and it turned out perfectly. It came out of the oven looking like it needed more time but I put it in the refrigerator instead and it firmed up well. Tastes just like traditional blondes.
Hey! These are delicious, but why did my blondies burn at the bottom? Is it something I did wrong?
I love this sweet treat. Peanut butter and chocolate a great combination. Even my family loved it and are already asking when I will make it again.
Recommended pan size, 9” too big for mixture, oven temperature too hot over done top and bottom, result dry… fit to feed the birds only. Disappointed this seemingly simple recipe didn’t work out.