Peanut Butter Blondie recipe – Peanut butter blondies are the perfect cookie to satisfy any peanut butter craving! Crispy and rich in flavour, these blondies are sure to be a hit with anyone who eats them – kids, adults, grandmas and grannies. If you are a fan of peanut butter, then you must try this recipe. It’s a delicious dessert that’s fairly simple to make.
Peanut Butter Blondies
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:3 hours
- Yield:18 large blondies
Soft, simple, and delicious peanut butter blondies made in only 1 bowl!
- 3/4 cup (1.5 sticks or 170g) unsalted butter, melted and slightly cooled for 3 minutes
- 2 cups (400g) packed light or dark brown sugar
- 3/4 cup (194g) creamy peanut butter
- 2 large eggs + 1 extra egg yolk
- 1 Tablespoon pure vanilla extract (yes Tablespoon!)
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 and 1/4 cups Reese’s Pieces
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
- In a large bowl, whisk the melted butter and brown sugar together until combined. Whisk in the peanut butter, then add the eggs, egg yolk, and vanilla. Whisk it all until completely combined.
- Add the flour, baking powder, and salt. Fold the batter together using a rubber spatula. Batter is very thick. Finally, fold in the Reese’s Pieces. Spread evenly into prepared pan and sprinkle with a couple additional Reese’s Pieces on top for looks, if desired.
- Bake for 30 minutes, then test the blondies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the blondies are not done. If there are only a few moist crumbs, the blondies are done. Keep checking every 2 minutes until you have moist crumbs. My blondies take 30 minutes. They taste a little dry if you overbake!
- Remove from the oven and place on a wire rack to cool completely before cutting into squares.
- Cover and store leftover blondies at room temperature for up to 1 week.
- Freezing Instructions: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
peanut butter blondies
You’ll love these buttery Peanut Butter Blondies. Made from scratch, these easy one bowl blondies are packed with peanut butter, chocolate chips and mini marshmallows.
You’re going to fall head over heels for these buttery Peanut Butter Blondies. Made from scratch, using only a handful of ingredients, they’re easy, quick and completely moreish.
Peanut butter lovers will go crazy for this sweet treat!
And what do you get when you combine a sweet treat like Blondies with peanut butter? Something heavenly!
And the fact they can be made with only a handful of ingredients – and you don’t even need an electric mixer – makes them all the more irresistible.
When I first developed this recipe, I had a hard time getting the texture just right. To me, I don’t want my blondies to be cookies (even though we all know cookies are 100% my weakness).
The need to be somewhat soft and fudgy, buttery and sweet, just like their cousin, the brownie. And these Peanut Butter Blondies are all of the above.
To make these Peanut Butter Blondies EVEN better, we add a whole cup of chocolate chips and plenty of mini marshmallows.
Because if you didn’t know, peanut butter and marshmallows are a delicious match 💙
how to make peanut butter blondies
- You’ll love how easy these blondies are to make! You don’t even need an electric mixer – just a bowl and spoon.
- I recommend using a full fat processed peanut butter, like Bega, Jif or Skippy, not the natural kind.
- I also recommend weighing out your dry ingredients, like your flour, using a kitchen scale. Blondies rely on the careful ratio of butter to flour. Too much flour and your blondies will be hard and more cookie-like, too little, and they’ll be oily and wet.
- Add plenty of chocolate chips. I love to also add mini marshmallows, but these are optional – still delicious without them.
- You’ll know your blondies are cooked when they turn golden brown, especially on the edges and no longer wobble in the middle.
- They will be very soft when they first come out of the oven, so let them cool completely in the pan before slicing.
Brown Butter Glazed Peanut Butter Blondies
Prep Time20 MINUTES
Cook Time20 MINUTES
Total Time40 MINUTES
Servings: 24 bars
Calories Per Serving: 242 kcal
- ▢1 1/2 sticks (3/4 cup) salted butter
- ▢1/2 cup creamy peanut butter
- ▢3/4 cup packed brown sugar
- ▢1/4 cup granulated sugar
- ▢2 large eggs
- ▢1 tablespoon vanilla extract
- ▢2 cups all-purpose flour
- ▢1 teaspoon baking powder
- ▢1/2 teaspoon kosher salt
- ▢1 cup semi-sweet, dark, or milk chocolate, roughly chopped (optional)
Brown Butter Glaze
- ▢6 tablespoons salted butter
- ▢3 tablespoons maple syrup
- ▢1 1/4 – 1 1/2 cups powdered sugar
- ▢2 teaspoons vanilla extract
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a microwave-safe bowl, melt together the butter and 1/2 cup peanut butter, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Stir in the chocolate, if using.3. Press/spread the dough out into the prepared dish. Bake for 18-22 minutes, until just set in the center. Let cool.4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars…snack and enjoy!
Storing: these bars keep well for 3-4 days at room temperature or in the fridge.
To cool the bars quickly for frosting: place in the freezer for 15 minutes. Remove and glaze.
Peanut butter ups the ante on chewy, caramel-like blondies in this quick and easy dessert recipe. Only ten minutes of active time is required to get you from prep to oven. So, what are you waiting for? This rendition of blondies is classic, which is to say they aren’t jam packed with fillings—just a smattering of chopped peanuts—but any number of mix-ins would be welcome in the batter. Marshmallows, chocolate chips, or a swirl of jam on top of the batter would all be tasty versions to try once you’ve mastered the recipe.
Hands On Time:
- Cooking spray
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, plus 1 large yolk
- 1 ⅓ cups packed light brown sugar
- ⅔ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, melted and cooled
- ½ teaspoon pure vanilla extract
- ½ cup chopped dry-roasted unsalted peanuts
- ¼ teaspoon flaky sea salt
- Preheat oven to 350°F. Coat a 9-inch square baking dish with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides. Whisk flour, baking powder, and kosher salt in a large bowl.
- Whisk eggs and yolk, brown sugar, peanut butter, cooled butter, and vanilla in a separate large bowl. Fold flour mixture into butter mixture until just combined. Fold in peanuts. Spread mixture evenly in prepared baking dish. Sprinkle with flaky sea salt.
- Bake until blondies are just set and a wooden pick inserted in center comes out mostly clean with some moist crumbs, 24 to 28 minutes. Transfer to a wire rack and let cool for 15 minutes. Remove blondies from baking dish using parchment paper overhang. Let cool completely on wire rack, about 30 minutes. Cut into 12 (3- x 2¼-inch) rectangles.
PEANUT BUTTER BLONDIES
These peanut butter blondies are soft and gooey, and filled with plenty of chocolate chips! Made without flour or refined sugar, they need just 5 ingredients!
Flourless Peanut Butter Blondies
When it comes to flourless desserts, I am a huge fan of flourless brownies, flourless chocolate cake, and these flourless peanut butter blondies.
Today’s recipe was inspired by Trader Joe’s peanut butter blondies. These blondies are one of my all time favorite desserts, and I knew I had to recreate them. The blondies had a delicate texture- soft, chewy, and loaded with peanut butter flavor.
If you’ve tried making peanut butter blondies before, you may be quite surprised by my recipe. See, most peanut butter blondies have chickpeas in them, but not these ones. Instead, they use a combination of peanut butter, syrup, and eggs, to give it an extra soft and chewy texture.
They also happen to be completely flourless and grain free, and need just 5 ingredients. For all those times you need a quick dessert fix, but made without refined sugars or dairy, this one is your answer!
Ingredients to make this recipe
- Peanut butter– You must use a smooth and drippy style peanut butter, with no added sugar. The peanut butter I use has a little salt added to it, which helps bring out the flavor of the blondies.
- Maple syrup OR honey– For thicker blondies, use honey. For ultra gooey blondies, use maple syrup.
- Egg– Room temperature eggs.
- Baking soda– Gives the blondies a little rise.
- Chocolate– Chop up a good quality chocolate bar, with at least 70% cocoa content. Chopped chocolate works much better than chocolate chips, as they melt well.
How do you make peanut butter blondies?
In a mixing bowl, add all your ingredients, except for the chocolate, and mix until combined. Fold through your chocolate, reserving a few to top the blondies with.
Next, transfer the batter into an 8 x 8-inch pan lined with parchment paper. Bake the blondies in a preheated oven at 180C/350F for 20 minutes. Remove from the oven and allow the blondies to cool in the pan completely, before removing and slicing up.
Can I make these without eggs?
Yes, if you’d like to make these blondies without eggs, you can replace it with either a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 10 minutes, for a gel to form) or a chia egg (1 tablespoon ground chia seed mixed with 3 tablespoons of water).
Your batter will be thicker but will bake well.
What can I substitute the peanut butter with?
If you have a peanut allergy or want to make this recipe nut free, you can substitute the peanut butter with either almond butter, tahini, or sunflower seed butter.
Please ensure the nut/seed butter is drippy and smooth in texture and has no added sugar.
Tips to make the best blondies
- If your batter is super thick, you can add an extra egg to it. I’ve never had this issue and often, a thicker batter is due to thicker peanut butter.
- If you use unsalted peanut butter, add 1/4 teaspoon of salt into the mixture.
- Do not overbake the blondies. They continue to cook while they are cooling down.
- For cakier blondies, reduce the maple syrup by 2 tablespoons.
How do you store them?
- To store: Blondies should be stored in the refrigerator, in a sealable container. Blondies will keep for up to 2 weeks.
- To freeze: Place blondies in a ziplock bag and store in the freezer for up to 6 months. Thaw the blondies overnight in the refrigerator before eating them.