Pure peanut butter flavour captured in a chewy, gluten free blondie studded with semi-sweet chocolate chips and peanut butter chips. These easy to bake bars are sure to become a family favourite.Let’s pretend that I’ve had more to eat in the last two days than five rice crackers and three almonds. Having a stomach flu is probably one of the worst things to strike people who love food, and for those of us who love to photograph it, write about it, and share it, when you can’t eat you can’t do what you love, which for me, is fill this little spot right here with all of my latest favourite eats and treats. Whinge over.
Luckily, I made these gorgeous, chewy peanut butter chocolate chip blondies on Saturday night well before my stomach turned rogue.Okay, let’s talk blondie science very quickly. Much like their dark chocolaty sisters a blondies chew-factor (a valuable measure in the blondie ranking system) is determined by a few factors:
- Flour to batter ratio: A lower flour to batter ratio makes for chewier blondies as most of the blondie body is made up of eggs, sugar, and, here, peanut butter!
- Leavener use: Both baking powder and baking soda appear in this blondie batter to provide adequate leavening without an increase in acidic ingredients. Here the brown sugar provides the acid needed to make the baking soda work. The baking powder provides a little extra boost to the puffiness, without these brownies becoming cakey. Using both leaveners here also creates crispy edges (hollah to my crispy edge loving people) and a soft, chewy centre.
- Type of sugar used: Brown sugar is important for boosting the peanut butter flavour of these cookies, and keeps the batter moist. The presence of caster sugar boosts the chew factor as there is less moisture in caster sugar (owing to the absence of molasses in its formula). Using both in combination gives you the best of both blondie worlds: moist and chewy = win.
The scent of these gluten free blondies baking in the oven was enough to have my stomach rumbling in anticipation. Pure peanut butter flavour is enhanced by brown sugar, vanilla essence, and a touch of cinnamon and what pairs better with peanut butter than chocolate!Bite into one of these squares and you are met first with absolute brown sugar peanut butter chew quickly accompanied by a morsel of peanut butter chip or semi-sweet chocolate chip. Forget that midnight snack peanut butter cup and reach for one of these instead!
Peanut Butter Chocolate Chip Blondies
Gluten Free | Makes 24 blondies | Adapted from Dorie Greenspan
Leftovers will keep for three days (if they last that long) in an airtight container at room temperature. Or they can be wrapped well and frozen for up to two months.
- 50 grams sorghum flour
- 50 grams brown rice flour
- 40 grams white rice flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup (125 grams) peanut butter (I like chunky myself)
- 60 grams butter, at room temperature
- ¾ cup (150 grams) caster sugar
- ¾ cup (150 grams) brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup peanut butter chips
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 180C (350F) and line a 9-inch (22.5cm) square baking pan with baking paper.
- In a small bowl whisk together sorghum flour, brown rice flour, white rice flour, baking powder, baking soda and cinnamon. Set aside until required.
- 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.
- Add caster sugar and brown sugar and beat until well combined, another 2 minutes.
- Add eggs one at a time and beat well after each addition.
- Beat in vanilla extract.
- With mixer on low speed add dry ingredients and beat until just incorporated.
- Switch to a wooden spoon and mix in peanut butter chips and chocolate chips until well distributed.
- Spoon batter into prepared pan and smooth the top.
- 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.
- Remove blondies from the oven and allow to cool to room temperature before cutting into small squares.