Peanut Butter Blondies Recipe
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line a 9×9” (23 cm) square baking dish (ceramic or glass) with parchment paper and set aside.
- Melt the butter in a large, glass bowl (microwave safe).
- Whisk in peanut butter, brown sugar, and granulated sugar.
- Then, add the eggs and vanilla and whisk until sugar is dissolved.
- Add the flour, baking soda and sea salt and stir until all the ingredients are just combined, be careful not to over-mix the batter.
- Stir in peanut butter chips and chopped peanut butter cups
- Spread the batter evenly in the prepared baking dish.
- Bake for 20-22 minutes, or until the edges and top are set and the edges begin to lightly brown. Do not overbake or you will have dry peanut butter blondies. If desired, add a sprinkle of flaky sea salt on top right when you remove them from the oven.
- Place the baking pan on a wire cooling rack and let the blondies cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the blondies out of the pan, then cut into squares and serve.
Notes
Mix-in options: Chocolate chips, white chocolate chips, cinnamon chips, peanut butter M&Ms, nuts, or dried fruit can be used in place of some of the original mix-ins.
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.
Reheating: Warm briefly in the microwave or in a covered dish in an oven set to warm.
Nutrition disclaimer: The supplied recipe lists 231 kcal per blondie. Nutritional values are estimates and may vary depending on ingredient brands, substitutions, and portion sizes.
Peanut butter blondies combine the rich, nutty flavor of creamy peanut butter with the soft, chewy texture of classic dessert bars. These homemade blondies have lightly crisp edges, tender centers, and plenty of peanut butter chips and chopped peanut butter cups throughout.
The batter comes together in one bowl with melted butter and everyday baking ingredients. With just 5 minutes of preparation and about 20–22 minutes in the oven, they’re a convenient choice for bake sales, dessert trays, or an afternoon treat. Allow extra time for cooling before slicing.
Peanut Butter Blondies at a Glance
| Detail | Information |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 20–22 minutes |
| Total Time | 25 minutes (based on 20-minute bake, excluding cooling) |
| Cooling Time | At least 30 minutes |
| Servings | 16 blondies |
| Calories | 231 kcal per blondie (supplied estimate) |
| Course | Dessert |
| Cuisine | American |
| Baking Temperature | 350°F (177°C) |
| Baking Pan | 9×9-inch square baking dish |
| Method | One-bowl baking |
Why You’ll Love These Peanut Butter Blondies
- Chewy centers and lightly crisp edges: The combination of melted butter, brown sugar, and peanut butter creates a rich, dense dessert bar.
- Double the peanut butter goodness: Creamy peanut butter forms the base, while peanut butter chips and chopped peanut butter cups add extra texture.
- Simple one-bowl preparation: The ingredients come together without a stand mixer or complicated baking techniques.
- Quick preparation: The batter takes about 5 minutes to prepare before baking.
- Easy to customize: Chocolate chips, chopped nuts, or white chocolate chips can replace some of the peanut butter mix-ins.
- Great for preparing ahead: The bars can be refrigerated or frozen and portioned whenever you need a sweet treat.
What Makes Peanut Butter Blondies Different From Brownies?
Peanut butter blondies are dense, chewy dessert bars made with a peanut butter-based batter rather than a cocoa-based brownie batter.
Traditional brownies get much of their characteristic flavor and color from chocolate or cocoa powder. Blondies typically emphasize butter, sugar, and vanilla, producing a lighter-colored bar with a rich, caramel-like sweetness.
In this version, peanut butter adds a distinctly nutty flavor and contributes to the dense texture. Chopped peanut butter cups create pockets of chocolate and peanut butter, while peanut butter chips add sweetness throughout the bars.
The result is closer to a soft peanut butter cookie baked in bar form than a traditional chocolate brownie.
Ingredients You’ll Need
This recipe uses familiar baking ingredients, with two peanut butter mix-ins that make the finished blondies especially satisfying.
For the Blondie Batter
- ½ cup salted butter, melted: Adds richness and helps create a soft, dense texture.
- 1 cup creamy peanut butter: Provides the main peanut butter flavor and contributes to the structure of the bars.
- ½ cup granulated sugar: Sweetens the batter and helps create lightly crisp edges.
- ½ cup packed light brown sugar: Adds moisture, sweetness, and a subtle molasses flavor.
- 1 large egg: Helps bind the ingredients and gives the bars structure as they bake.
- 2 teaspoons pure vanilla extract: Complements the peanut butter and brown sugar.
- 1 cup all-purpose flour: Provides the structure needed to turn the batter into sliceable dessert bars.
- ½ teaspoon baking soda: Provides a small amount of leavening.
- ½ teaspoon fine sea salt: Balances the sweetness and enhances the peanut butter flavor.
For the Peanut Butter Mix-Ins
- 1 cup peanut butter chips: Adds concentrated peanut butter sweetness throughout the batter.
- 1 cup chopped peanut butter cups: Approximately 6 large or 12 small peanut butter cups, weighing about 5 ounces, add chocolate-coated peanut butter pieces.
Optional finishing touch: Sprinkle a little flaky sea salt over the freshly baked blondies for a sweet-and-salty contrast.
Choosing the Right Peanut Butter
Creamy peanut butter is the most straightforward choice because it blends smoothly with the melted butter and sugars.
Crunchy peanut butter is another option if you prefer small pieces of peanuts in your blondies.
For the most predictable batter consistency, use a peanut butter that is thoroughly mixed and not visibly separated. Natural peanut butter varieties can differ in oil content and texture, which may affect the finished bars.
Avoid assuming that powdered peanut butter can replace regular peanut butter in equal amounts. It contains much less fat and would change the batter considerably.
How to Make Peanut Butter Blondies
The key to these chewy peanut butter blondies is combining the ingredients gently and removing the bars from the oven before they become overly firm.
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 350°F (177°C).
Line a 9×9-inch square ceramic or glass baking dish with parchment paper. Leave enough parchment extending over the edges to help lift the baked blondies out of the pan.
Set the prepared dish aside while you make the batter.
Step 2: Melt the Butter and Mix the Sugars
Place the salted butter in a large microwave-safe glass bowl and melt it.
Add the creamy peanut butter, packed light brown sugar, and granulated sugar.
Whisk until the ingredients are well combined and the mixture looks thick and evenly blended.
Step 3: Add the Egg and Vanilla
Add the egg and pure vanilla extract to the peanut butter mixture.
Whisk until thoroughly incorporated and the sugar is well blended into the batter.
The mixture should look smooth and cohesive, without visible streaks of egg.
Step 4: Incorporate the Dry Ingredients
Add the all-purpose flour, baking soda, and fine sea salt.
Using a spatula, gently stir until the dry ingredients are just combined.
Avoid vigorous mixing once the flour has been added. Excessive mixing develops gluten, which can make the blondies tougher rather than pleasantly chewy.
Step 5: Fold in the Peanut Butter Chips and Cups
Add the peanut butter chips and chopped peanut butter cups.
Fold them into the batter with a spatula until distributed throughout.
The batter will be fairly thick, which is normal for this style of dessert bar.
Step 6: Spread the Batter Into the Pan
Transfer the batter to your prepared baking dish.
Use a spatula to spread it into an even layer, reaching all four corners.
An even surface helps the blondies bake more consistently and makes them easier to portion after cooling.
Step 7: Bake Until the Edges Are Set
Bake at 350°F (177°C) for 20–22 minutes.
Look for these signs of doneness:
- The edges appear set.
- The top is no longer visibly wet.
- The edges are beginning to turn lightly golden brown.
- The center is set enough to hold together but has not become dry.
Avoid waiting until the entire surface becomes deeply browned. Overbaking can turn chewy peanut butter blondies into dry, crumbly bars.
If desired, sprinkle flaky sea salt over the top immediately after removing the pan from the oven.
Step 8: Cool and Slice
Place the baking dish on a wire cooling rack.
Let the blondies cool in the pan for at least 30 minutes, preferably longer.
As the bars cool, their structure firms up, making them easier to cut without breaking apart.
Lift the blondies out using the parchment paper and transfer them to a cutting board.
Slice into 16 squares and serve.
Tips for Soft, Chewy Peanut Butter Blondies
Measure the Flour Carefully
Too much flour can make blondies dry and dense in an unpleasant way.
For more consistent results, spoon the flour into your measuring cup and level it off rather than packing it down.
Use Well-Mixed Peanut Butter
Peanut butter with separated oil can make it harder to achieve a uniform batter.
Stir your peanut butter thoroughly before measuring, especially if using a natural variety.
Don’t Overmix the Batter
Once the flour is added, stir only until it disappears into the wet ingredients.
Overmixing can develop excess gluten and make the bars tougher.
Watch the Edges, Not Just the Clock
Ovens and baking dishes vary, so the appearance of the blondies matters as much as the baking time.
Start checking near the 20-minute mark. The edges should be lightly browned and set without looking dark or overly dry.
Give the Blondies Time to Cool
Freshly baked blondies are softer and more delicate than cooled bars.
Waiting at least 30 minutes helps them firm up. Longer cooling can produce cleaner slices, especially when the peanut butter cups are still warm and soft.
Cut With a Clean Knife
Use a sharp knife and wipe the blade between cuts if the filling sticks.
For a neat dessert tray, divide the square into four rows and four columns to make 16 evenly sized pieces.
Common Peanut Butter Blondie Mistakes to Avoid
Adding Too Much Flour
Extra flour absorbs moisture and can leave the blondies dry.
Measure carefully and avoid adding more flour simply because the batter looks thick. Blondie batter is naturally thicker than cake batter.
Baking Until the Center Is Completely Firm
Blondies continue to settle and firm up as they cool.
Leaving them in the oven until they feel completely hard can result in an overbaked texture. Look for set edges and a top that no longer appears wet.
Using an Incorrect Pan Size
A smaller pan creates a thicker layer of batter, while a larger pan spreads the mixture more thinly.
Both changes can affect baking time and texture. Stick with the specified 9×9-inch baking dish for the intended result.
Cutting While the Bars Are Hot
Hot blondies may break apart or stick to the knife because their structure has not fully set.
Allowing them to cool in the pan is an important part of achieving clean squares.
Forgetting to Distribute the Mix-Ins
If the peanut butter cups and chips are unevenly mixed, some bars may contain very little filling.
Fold them through the batter before transferring it to the pan.
Easy Ingredient Substitutions
These substitutions can help you adapt the recipe using ingredients already in your pantry.
| Original Ingredient | Alternative | What to Expect |
|---|---|---|
| Salted butter | Unsalted butter | Similar texture, but the overall saltiness may be reduced |
| Creamy peanut butter | Crunchy peanut butter | More noticeable peanut pieces |
| Light brown sugar | Dark brown sugar | Stronger molasses flavor |
| White granulated sugar | Organic cane sugar | Similar sweetness, depending on the sugar’s texture |
| Peanut butter chips | Chocolate chips | More chocolate flavor and less concentrated peanut butter sweetness |
| Peanut butter cups | Chocolate chips | Chocolate pockets without the peanut butter cup filling |
| Fine sea salt | Iodized table salt | Start with about half the amount suggested in the source notes |
When making substitutions, remember that ingredient brands and textures can vary. Changes may affect the final appearance and consistency.
Delicious Peanut Butter Blondie Variations
Chocolate Chip Peanut Butter Blondies
Replace the peanut butter chips with chocolate chips for a more pronounced chocolate-and-peanut-butter combination.
Milk chocolate will produce a sweeter result, while semisweet chocolate provides more contrast.
White Chocolate Peanut Butter Blondies
Use white chocolate chips in place of some or all of the peanut butter chips.
White chocolate adds a creamy sweetness that pairs with the slightly salty peanut butter base.
Crunchy Peanut Butter Blondies
Use crunchy peanut butter instead of creamy peanut butter.
The chopped peanuts add texture without requiring a separate mixing step.
Peanut Butter M&M Blondies
Replace some of the original mix-ins with peanut butter M&Ms.
This version adds colorful candy pieces and a slightly different chocolate-to-peanut-butter balance.
Peanut Butter Blondies With Nuts
Fold in chopped peanuts or other nuts in place of some of the candy mix-ins.
Nuts add crunch and can balance the sweetness of the batter.
Sweet and Salty Peanut Butter Blondies
Finish the warm bars with a light sprinkle of flaky sea salt.
This small addition emphasizes the contrast between the sweet peanut butter cups and the savory notes of the peanut butter.
What to Serve With Peanut Butter Blondies
Peanut butter blondies are rich enough to enjoy on their own, but a few simple pairings can make them feel like a more complete dessert.
Vanilla ice cream: Serve a blondie with a scoop of vanilla ice cream for a contrast between warm, chewy bars and cold, creamy ice cream.
Chocolate sauce: A small drizzle complements the chocolate coating on the chopped peanut butter cups.
Fresh strawberries or raspberries: The natural acidity of berries helps balance the richness of the peanut butter.
Cold milk: A classic pairing with chewy peanut butter desserts.
Coffee: The slight bitterness of coffee contrasts with the sweetness of the blondies.
For a dessert platter, cut the blondies into smaller squares and arrange them alongside cookies, brownies, or other homemade bars.
How to Store Peanut Butter Blondies
Proper storage helps protect the soft texture and keeps the bars from drying out.
Refrigerator Storage
Place the cooled blondies in an airtight container and refrigerate for up to 1 week, according to the supplied recipe guidance.
If stacking them, place parchment paper between layers to reduce sticking.
Can You Freeze Peanut Butter Blondies?
Yes. These blondies can be frozen for up to 2 months, according to the recipe notes.
Allow the bars to cool completely before freezing.
For convenient portions, separate the squares with parchment paper and place them in a freezer-safe airtight container.
Thaw in the refrigerator before serving or reheating.
How to Reheat Peanut Butter Blondies
Reheating can soften the texture and make the chocolate and peanut butter pieces pleasantly melty again.
Microwave: Place an individual blondie on a microwave-safe plate and warm briefly in short intervals until heated to your preference.
Oven: Place the blondies in a covered oven-safe dish and heat using your oven’s warm setting.
Avoid excessive reheating, which can dry out the bars.
The blondies can also be enjoyed chilled or allowed to come closer to room temperature before serving.
Can You Make Peanut Butter Blondies Ahead of Time?
Yes. Peanut butter blondies are well suited to preparing ahead because they need time to cool before slicing.
Bake the bars, allow them to cool, and store them in an airtight container in the refrigerator.
You can also cut them into individual portions and freeze them for later.
For parties or dessert trays, preparing them ahead gives you time to arrange clean, even squares without rushing the cooling process.
Peanut Butter Blondies Troubleshooting
Why Are My Peanut Butter Blondies Dry?
Dry peanut butter blondies are often the result of overbaking or using too much flour.
Check the bars when the edges begin to set and lightly brown. Remove them before they become overly firm, and measure the flour carefully.
Why Are My Blondies Falling Apart?
Blondies can fall apart when sliced before they have cooled sufficiently.
Let them rest in the baking pan for at least 30 minutes. If they’re still very soft, allow additional cooling time before cutting.
Why Are My Blondies Tough Instead of Chewy?
Overmixing after adding flour can contribute to a tougher texture.
Stir the dry ingredients into the wet mixture only until combined.
Why Is My Blondie Batter So Thick?
A thick batter is normal for peanut butter blondies.
Peanut butter, flour, and relatively little liquid create a dense mixture that needs to be spread into the pan rather than poured like cake batter.
Avoid adding extra liquid unless the recipe specifically calls for it.
Frequently Asked Questions
What is the difference between peanut butter blondies and peanut butter cookies?
Peanut butter blondies are baked in a single pan and cut into squares, while peanut butter cookies are typically portioned and baked individually. Blondies usually have a denser, more uniform chewy center.
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter is a suitable alternative if you want small peanut pieces throughout the blondies. The texture will be less smooth than when using creamy peanut butter.
Can I make peanut butter blondies without peanut butter chips?
Yes. You can omit the peanut butter chips or replace them with chocolate chips, white chocolate chips, or another suitable mix-in. The flavor and distribution of sweetness will change.
Can I substitute chocolate chips for peanut butter cups?
Yes. Chocolate chips are an easy alternative to chopped peanut butter cups. They add chocolate flavor but won’t provide the same peanut butter-filled pieces.
How do I know when peanut butter blondies are done?
The blondies are ready when the top and edges are set and the edges are beginning to turn lightly golden brown. Avoid baking until the bars are hard, as they firm up further while cooling.
Why do peanut butter blondies need to cool before cutting?
Cooling allows the baked structure to firm up and helps the melted peanut butter and chocolate pieces settle. This makes the bars easier to lift from the pan and slice neatly.
Can I freeze homemade peanut butter blondies?
Yes. Cool the blondies completely and store them in a freezer-safe airtight container for up to 2 months, following the supplied storage instructions. Separate layers with parchment paper if necessary.
Can I make these blondies in an 8×8-inch pan?
An 8×8-inch pan will produce thicker blondies than the specified 9×9-inch pan, so the original baking time may not be sufficient. For the most predictable results, use the recommended pan size.
Do peanut butter blondies contain chocolate?
This version contains chocolate through the chopped peanut butter cups. The main batter does not require cocoa powder or melted chocolate.
Can I use natural peanut butter?
Natural peanut butter may work, but its consistency and oil separation can vary between brands. Thoroughly stir it before measuring, and be aware that the final texture may differ from blondies made with conventional creamy peanut butter.
