Happy Father’s Day (from a Blondie)

  DSCN7194   I have a small obsession with these.


But they’re just so…compelling. All the chewy gooey-ness of a brownie but with a caramel, peanut-ey flavor. I might even venture that these are better than the chocolate version. Le sigh.


I can’t think of a Father who wouldn’t like one of these; much tastier than a tie or a box of golf balls. And for a recent grad student looking for work, very cost-effective!

Click here for Blondie Recipe


….from a Blondie

(bad joke)


Gluten-Free Chocolate-Peanut Butter Blondies


These Blondies are very simple to make, and I would wager that most people have the ingredents to make them in their kitchen right now! They can be adapted to suit any culinary whim: you can add in dried fruit, nuts, chocolate or any variety of chips, chunks of candy, a splash of brandy, mint, coconut – anything!

Here I added in walnut, and swirled in a mixture of chocolate peanut butter, and they turned out to be pretty much the most amazing thing I’ve eaten in awhile – so amazing I barely had the chance to take a photo of the finished product!


Gluten-Free Chocolate-Peanut Butter Blondies

Apapted from Smitten Kitchen’s Infinitely Adaptable Blondies

The lovely thing about this recipe? It can be made all in one pan without any appliances!

  • 1 stick Earth Balance Buttery spread (8 tablespoons), melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla or coconut extract, or 1/2 teaspoon almond extract
  • pinch salt
  • 1 cup gluten-free flour (I used 1/2 cup brown rice flour, 1/2 cup sorghum flour)
  • 1/2 to 1 cup chopped walnuts
  • 1/4 to 1/2 cup peanut butter
  • 1-2 tablespoons coco powder

Pour melted butter over brown sugar, beat with a large whisk until smooth. Beat in egg, and then vanilla.

Add salt, stir in flour. Mix in any walnuts or any desired additions. Melt peanut butter in microwave until pourable, mix in coco powder.

DSCN6950 Pour batter into greased 8 x 8 pan, smooth out. Drop peanut butter mixture on top, swirl into the top layer of batter with knife or toothpick for lovely, swirled effect.

DSCN6952 Bake at 350°F 20-25 minutes, or until set in the middle. Cool on a metal rack before cutting. Try not to eat with a spoon in one setting.

DSCN6955The resulting Blondie has a wonderful caramel-like flavor from the brown sugar, with a soft and chewy texture that begs to be eaten warm. The chocolate-peanut butter on the top is a perfect touch – it adds to the complexity but doesn’t overwhelm the whole dessert or make it sickly sweet.

In other words, perfection.

Gluten-Free Dreaming Copyright 2011.