I really wanted to create gooey blondies, similar to a deep, dark chocolatey brownie. Turns out, blonde goo looks more like salmonella and less like dreamy fudge. So, these blondies are a little more cake-like; but, with a tender, just-shy-of-moist crumb. And if you air on the lower end of the baking range, the center ones may be a bit gooey. 

In addition to creamy peanut butter, I also added peanut butter powder for a richer PB flavor. In general, I try to balance carbs with some protein. This has been shown to help balance blood sugar and keep you feeling full for longer. Either I add some protein powder or I will enjoy along with something that is high in protein. The peanut butter in this recipe adds a good amount of protein, but I upped the ante and added two scoops of protein powder. After cutting into 16 pieces, each serving has over 4 grams of protein. This may not sound like a lot, but without it, each serving would only have 2 grams of protein. For a more calorie-dense, but higher amount of protein, you could also top each blondie with a tablespoon of peanut butter.

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Ingredients in GF Peanut Butter Protein Blondies

• Peanut Butter
• Peanut Butter Powder
• Butter
• Applesauce
• Brown Sugar
• Eggs
• Vanilla
• Protein Powder (I used vanilla)
• Gluten Free Flour Blend
• Baking Soda
• Optional: chocolate chips

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Are blondies meant to be gooey in the middle?

It depends on who you ask. Really, the decision comes down to personal preference. For a gooey center, bake for 15-17 minutes. For a more cake-like texture, bake for 18-22 minutes. If you can't decide, bake for 17-18 minutes and you'll likely have gooey blondies in the center and cakier ones along the edges. The best of both worlds! You can also add chocolate or peanut butter chips for a creamy feeling, minus any goo.

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