These Gluten Free Peanut Butter White Chocolate Blondies are the perfect treat for morning or afternoon tea this Mother’s Day!
They’re super quick to make, taste heavenly and only require one bowl for mixing, so what’s not to love? If you’re looking to impress your Mum with something a little different I’d also highly recommend my Lemon Curd Cheesecake or Pecan Blondies. Yum!
Although I don’t get the chance to celebrate with Mum this weekend, I’ll be sending her these treats to enjoy while she’s busy creating floral arrangements for all the other Mums out there to enjoy.
Wishing you all a lovely Mother’s Day and weekend ahead!
Amanda
xx
- 115 g (½ cup) unsalted butter, melted
- ½ cup smooth peanut butter
- 1½ cups brown sugar, packed
- 2 eggs, room temperature
- ½ tsp salt
- 2 cups gluten free plain flour
- 1 tsp baking powder
- ⅔ cup Reese's peanut butter chips
- ⅔ cup white chocolate chips
Preheat oven to 175°vC and line a brownie baking tray (Approx. 9 x 13 inch) with baking paper.
Melt butter in a microwave safe bowl. Then stir in peanut butter and brown sugar and whisk to combine.
Whisk in eggs, one at a time then stir in salt, flour and baking powder until combined. Fold in the white chocolate and peanut butter chips, leaving a small handful aside to sprinkle over the top of the mixture.
Spread the mixture into the baking tray and top with the remaining chocolate and peanut butter chips before baking for 25 minutes or until top is light brown. Allow the slice to cool in the tray before cutting into squares.