Wednesday, February 28, 2018

Gluten Free Blondies with Nutella and Peanut Butter Chips

I've always loved to cook, but baking was always a little more of a challenge.  When you cook, you can create something from nothing without a lot of rules. When you bake, science takes the lead and you have to follow that lead in order to turn out an edible and appetizing creation.
Things like brownies and blondies give you a little more wiggle room and endless possibilities.
Now a days, I bake with gluten free flour and it can sometimes be challenging.  Brownies and such seem to be the easiest to make. I use Red Mill 1 to 1 Baking Flour and always seem to have good results. This is a simple recipe and the blondies turn out really well.

Gluten Free Blondies with Nutella and Peanut Butter

1 cup unsalted butter (2 sticks), melted
2 large eggs
2 cups light brown sugar, packed
1 tablespoon vanilla extract
2 cups  gluten free 1 to 1 baking flour
1/2 teaspoon salt
13-ounce jar Nutella
1 cup peanut butter chips

1. Preheat oven to 350F. Line the bottom of an 8-by-8-inch non-stick baking pan with parchment paper; set aside.

2. In a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

3. Add the  brown sugar and vanilla, whisk until smooth. Then slowly add eggs, whisking.

4. Add the flour, salt, and stir until just combined, don’t overmix.

5. Turn half the batter out into prepared pan; set remaining batter aside.

6. Microwave the jar of Nutella, careful to peel away the foil seal, for about 15 seconds.

7. Turn Nutella out into the pan and spread into an even, smooth layer.

8. Turn remaining batter out over the Nutella. Add heaping rounded tablespoon-sized blobs using  a spatula to smooth them together.

9. Evenly top with peanut butter chips.

10. Bake for 30 minutes, or until top is set and golden; don’t overbake as they taste best when they’re slightly underbaked. A toothpick test is unreliable because you will hit melted Nutella. It will firm up as it cools. Place pan on a wire rack to cool for at least 90 minutes. Turn out onto a baking sheet, peel off parchment and flip over to slice.

No comments: