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:
- â…” 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.Â
For more easy peanut butter recipes, try these other favorites:
Peanut Butter Blondies
Ingredients
- â…” 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
Nutrition
Anne
Omg peanut butter blondies with chocolate?!!! Genius and I’m completely sold on not using a mixer!!!
Fiona
Thanks Anne! I’m totally in love with peanut butter & chocolate too and no mixer makes them extra fudgy. Let me know what you think if you make them!
Sheila
Made these on the weekend. It will definitely double the recipe next time!!
Fiona
Sounds to me like they were a hit – So glad you liked them!
Caitlin
I am droooling over these pictures! I think I might have to make these tonight. 🙂
Fiona
Thanks so much Caitlin – I hope you like the recipe!
Tkmg
Making these right now! Doubled the recipe to make two pans and added chopped caramel/peanut butter/chocolate candy pieces to add extra deliciousness. Thanks for the great recipe!
Fiona
Oooooooo! That sounds like a delicious substitution!
Sarah
These are perfect!
Just a note..you have salt in the ingredients but it is not anywhere in the instructions. I caught it the first time I made these and just added it in, but totally forgot about it the second time around.
Ann
These were indeed delicious, but didn’t get the crackly top. Any idea why?
Fiona
Hi Ann,
I’m so glad you loved how the brownies tasted – but I’m sorry that the tops didn’t look how you had hoped. The crackly top comes from the sugar being fully dissolved in the warm butter. Next time I’d try having the butter a little warmer when you whisk in the sugar, and give it a really good whisk (you could also use an electric mixer just for that part).
Ash
Can you use coconut sugar ?
Wendy G
These look amazing. Started to prep recipe for a family gathering tomorrow. I noticed you didn’t place where you add the vanilla. I’m glad I put it on the counter to start or would have omitted it. Also, hoping I can just spray grease my pan instead of parchment paper. We’ll see.
Jen
I’d like to try these but the recipe doesn’t call for any leveler.. no baking powder/soda? Just wanted to ask about that, thanks!
Fiona
Yes – that’s correct! I wanted these to be dense and chewy – like a brownie – so they do not have levener.
Margaret
Our house smells amazing as these peanut butter Blondies are baking. One comment about the super simple recipe, don’t forget to add the vanilla like I did. It’s not included in the procedure, but it’s listed in the ingredients. As I sat down after putting the Blondies in the oven, I saw the vanilla sitting on the counter. I didn’t include it. Unfortunately I forgot it and hopefully it turns out OK!