Peanut Butter Blondies

This soft and chewy Peanut Butter Blondies have a delicious peanut butter flavor and plenty of peanut butter chips. They’re made in 1 bowl with no mixer – and taste delicious with a cold glass of milk. These peanut butter blondies have all the flavor of your favorite peanut butter cookies in fudgy, chewy, cookie bar form. They’re like a brownie in texture, but ALL peanut butter in flavor – thanks to peanut butter in the batter and the fact that they’re filled with peanut butter chips.

Warning – these are for true peanut butter lovers only.

Peanut Butter Blondie Recipe

I originally posted this peanut butter blondie recipe waaaaaay back in 2015 (about a week after I first “launched” my blog). But I knew I could improve the recipe to:

• be chewier
• have a better balance of peanut butter flavor without being too rich
• and make a bigger batch

So it was time to get recipe testing.

Here’s the ingredients we ended up with:

• ⅔ cup unsalted butter
• 2 cups light brown sugar (or you could use 1 cup dark brown sugar and ¾ cup white sugar)
• ¾ cup peanut butter
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup peanut butter chips
• ¾ cup chocolate chips

Compared to the original recipe, I wanted to ensure that they didn’t turn out greasy or too rich – so I changed up the ratio of butter and peanut butter. We’re using brown sugar to make the texture chewier (brown sugar has more moisture than white sugar), and 3 eggs create a slightly gooier consistency.

When adding in the flour, gently fold it into the batter using a rubber spatula or wooden spoon. Whevener you make brownies or blondies, it’s important to gently fold in the flour to minimize the formation of gluten. More gluten leads to a drier, cakier texture.

Then to keep our peanut butter blondies gooey and chewy without getting dry, be careful not to overbake. In my oven 30 minutes is tops. It tends to be that metal pans creat blondies with cruncher edges and bake a little faster than baking blondies in a glass or ceramic pan.

Looking for peanut butter blondies with peanut butter frosting? Use my peanut butter buttercream recipe to frost the cooled blondies. Warning – these will be very rich and extra peanut buttery.

These peanut butter blondies taste like thick, extra soft peanut butter cookies that have a delicious brownie-like texture. And since it makes an extra large batch – there’s enough for seconds. 

For more easy peanut butter recipes, try these other favorites:

• Peanut Butter Chocolate Chip Cookies
• Peanut Butter Fudge
• Peanut Butter Oatmeal Cookies

Print Recipe

4.60 from 5 votes

Peanut Butter Blondies

Dense, fudgy, chewy peanut butter blondies filled with chocolate chips. Super easy & no mixer required - this easy recipe is perfect for any peanut butter lover. 

Prep Time10 minutes mins

Cook Time27 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Blondies

Servings: 15 large blondies

Calories: 229kcal

Author: Fiona Dowling

Ingredients

• ⅔ cup unsalted butter
• ¾ cup peanut butter
• 2 cups light brown sugar
• 2 teaspoons vanilla
• 3 large egg
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup peanut butter chips
• ¾ cup chocolate chips

Instructions

• Preheat the oven to 350F degrees. 
• Line a 9x13 inch pan with parchment leaving an overhang over the sides or line with aluminum foil and lightly grease. 
  
• In a large, microwave-safe bowl, melt together the butter and peanut butter. When almost melted, stir together until smooth. 
• Whisk in the sugar and vanilla extract. Then whisk in the eggs 1 at a time.
• Gently fold in the flour and salt being careful not to overmix.
• Fold in the peanut butter chips and chocolate chips. 
• Spoon/pour the batter into the prepared pan and spread the top smooth
• Bake in the preheated oven for 25-30 minutes*, or until the top looks set an inserted toothpick comes out clean or with a few damp crumbs. 

Notes

*Oven times vary. Baking the blondies in a metal pan tends to have a shorter bake time than in glass/ceramic pan. 

**Store in an airtight container at room temperature for up to 4 days. 

Nutrition

Calories: 229kcal