Flourless, gluten free peanut butter chocolate chunk blondies


Flourless, gluten free peanut butter chocolate chunk blondies. Completely addicting and ridiculously delicious when swirled with nutella!


  • 2 cups all natural unsalted creamy or crunchy peanut butter (you can also use old-fashioned PB)
  • 2 eggs at room temperature
  • 1/2 cup honey, agave, or pure maple syrup (only use 1/3 cup if you are making banana version)
  • OPTIONAL: 2 medium ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt,plus extra for sprinkling on top
  • 1/4 cup nutella (or nutella substitute of choice)
  • 3 oz your favorite dark chocolate bar, coarsely chopped


  1. Preheat oven to 350 degrees F. Grease 9×13 inch pan with nonstick cooking spray.
  2. In bowl of an electric mixer, combine peanut butter, eggs, honey, baking soda, banana if using, vanilla, and sea salt; beat on medium speed until batter is well combined and smooth. Gently fold in half of your chopped dark chocolate, reserving the other half for topping.
  3. Spoon batter into prepared pan and smooth top. Place nutella, one teaspoon at a time randomly all over the top of the batter. Gently swirl back and forth with a knife, smoothing any holes you make. Sprinkle remaining chopped chocolate on top.
  4. Bake for 17-20 minutes or until edges of bars begin to turn a slight golden brown. The bars may look a bit underdone, but that’s okay, you want them to stay chewy and they’ll continue to bake a bit once you remove them from the oven. Place pan on wire rack to cool completely. Once cool, sprinkle with a bit of sea salt if desired and cut bars into 30 squares


Bars can be frozen; I loved eating mine cold.


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