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Chocolate-Peanut Butter Blondies




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Blondies Apapted from Smitten Kitchen’s Infinitely Adaptable Blondies


List of Ingredients




1 stick Earth Balance Buttery spread (8 tablespoons), melted (check cf status or sub with cf margarine)
1 cup packed brown sugar
1 large egg
1 tsp gf vanilla or coconut extract, or 1/2 tsp 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 (optional - they aren't
totally blonde if you use it but it's a swirled effect)

Recipe



Pour melted margarine 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.

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.

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.

Author's Note: The 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.