Description
I made peanut butter blondies from the peanut butter recipe book peanut butter comfort that I got for my birthday. I made a low FODMAP variant.
Ingredients
Scale
- 1 cup of (gluten free) flour
- 113 gr butter
- 1 cup of light brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup of dark chocolate chips
- 1/3 cup of peanut butter
Instructions
- Pre-heat the oven to 180 degrees Celsius.
- Melt the butter in an ovenproof bowl in the microwave.
- Add the sugar to the melted butter and stir until combined.
- Then add the egg and the vanilla extract to the mixture and stir until combined (do not stir too much, because then the blondie might become too dense).
- Add the flour to the mixture and stir until combined, then fold 2/3 of the chocolate chips into the mixture.
- Put the mixture in a 20×20 cm square baking tin covered with baking parchment.
- Put the peanut butter in an ovenproof bowl and melt it in 45 seconds in the microwave.
- Pour the peanut butter over the mixture in the baking tin and go over it with a knife to create a marble effect. Finally, top it off with the remainings of the chocolate chips.
- Put the blondie in the oven for about 25 minutes. The blondie is done when the edges of the blondie start to loosen from the sides (you cannot see when the mixture is done because the peanut butter on top will stay liquid).
- Take the blondie out of the oven and leave it to cool in the tin for at least 30 minutes. The blondie tastes best when you let it cool down completely, so be a bit patient with before tasting!
Notes
For Fodmappers:
Choose gluten free flour
I recommend not eating more than one blondie at a time (I know that’s hard), because the amount of sugar and fat in baked goods might be a trigger for some people.
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1
- Calories: 184
- Fat: 12
- Carbohydrates: 18
- Protein: 2