It’s no secret that I love me some blondies.
I also have quite the deep affection for peanut butter.
So for one of my first gluten-free baking experiments, isn’t it obvious which direction I took?
adapted from Amy’s Almond Butter Blondies
- 4 tablespoons butter, melted
- 1/3 cup pure maple syrup
- 1/4 cup plain yogurt (I used 2% Greek)
- 1/2 cup creamy peanut butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 cup gluten-free flour blend (I used Gluten-Free Pantry)
- 1/8 teaspoon salt
directions: Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and maple syrup. Then whisk in the yogurt, egg, peanut butter, and vanilla extract (one at a time). In a separate bowl mix together salt and flour-blend, and add that dry mixture to the wet mixture until well-combined.
Spread batter into a greased 8×8 pan (or in my case, an 8-inch cake pan) and bake for 20-23 minutes. Yields 8-12 blondies.
These turned out pretty good! They’re not exactly up to par with my other favorite blondies (which I’m very soon going to recreate gluten-free versions of), but they’ve got the dense/chewy/peanut-buttery thing down pat…almost fudge-like. And, well, how can that not be good?
Do you have any gluten-free recipes to suggest?
If you had to choose – peanut butter or almond butter?