Peanut Butter Blondies
My second peanut butter recipe in a week’s time, and yet it seems like it’s been so long! I guess that’s life when you’re a teensy bit of a peanut butter-holic. The good news is that if you share my peanut butter affliction, you’ll certainly be in peanut butter heaven as soon as you take one bite of these. Using a traditional blondie base, crunchy peanut butter is added, and then chopped peanuts, and then (we’re not done yet) – peanut butter chips. A great big mouthful of soft, chewy, peanut butter goodness in each and every bite. These are absolutely a peanut butter lover’s dream.
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Like all blondie (and most brownie) recipes, one of the best things about this recipe is how quick and easy it is to make. You don’t need to haul out the big mixer, nor do you need any special equipment. Just two bowls, a whisk, a spatula, and you’re set!
If you’d like to break up all of peanut butter-y-ness with another flavor, feel free to throw in 1 cup of chocolate chips along with the peanut butter chips. I think any type of chocolate would be good – milk, semisweet or bittersweet. Customize to your liking!
One year ago: Cranberry White Chocolate Chip Cookies
Four years ago: Hidden Berry Cream Cheese Torte
Peanut Butter Blondies
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 8 tablespoons unsalted butter, melted and cooled, (½ cup )
- 1½ cups (330 g) light brown sugar
- 2 eggs, at room temperature
- 4 teaspoons vanilla extract
- ½ cup (129 g) crunchy peanut butter
- ½ cup (85 g) peanut butter chips
- ¼ cup (36.5 g) salted dry-roasted peanuts, chopped
Instructions
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil.
- Combine flour, baking powder, and salt in a small bowl; set aside.
- In a separate large bowl, whisk the butter and brown sugar together until smooth. Add the eggs and vanilla and whisk until well incorporated. Whisk in the peanut butter until combined. Switch to a rubber spatula or wooden spoon, add the flour mixture and stir until just incorporated. Add the peanut butter chips and peanuts and mix until evenly distributed.
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool completely on a wire rack for at least 2 hours. Using the foil overhang, lift the blondies from the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Made these, and the whole thing was finished in a hour! Thank you for the recipe!
Can we swirl some jam with the batter before baking? maybe 1/4 – 1/3 cup?
Hi Angie, I haven’t tried that, but I think it would be good! Might need to add a few minutes to the baking time. Let me know how it goes!
These are amazing!! So good I didn’t want to share! So I stuck them cut up in the freezer and had a piece at a time. Thank you for the recipe!
just tried half the recipe in an 8×8 pan (but left out the peanut butter chips & additional peanuts) and came out with the same result as delphina; while the blondies are easy to make and quite tasty, they’re much more cake-like and dry. perhaps i should’ve made the whole recipe instead of attempting to half it though…
I made this tonight. Tasted good but it turned out more like a peanut butter cake than blondies — a bit dry and cakey and way fluffier and thicker than the ones in the pic. What did I do wrong? I followed the recipe exact except used margarine instead of butter.
Hi Delphina, Margarine has much different properties than butter, especially when it comes to baking. Margarine has a much lower fat content and a much higher water content, both can greatly affect the outcome of a recipe. I’d recommend using butter always unless a recipe specifically states to use margarine.
baking time must be revised- 30 minutes is way too long and turns them dry. your other recipes for blondies with the same amount of flour is only 20 minutes as well
Seriously loving the thought of making these bars…Here in France we do not have peanut butter chips…so would omitting them make them more like the Peanut Butter Fingers/Bars they used to serve in the cafeteria when I was back in High School?…I loved those things…and, while your recipe looks superior to those…I wonder how leaving out the peanut butter chips would affect the end result?..
We were a “Jif” family ..I recall…because it seemed to have a more “roasted” taste and aroma! Perhaps with your conversion and Cook’s Illustrated’s nods…I should give Skippy a try!…Thank you for your relentless creativity ..I agree with a previous commentor that yours is the blog to turn to for homesick ex-pats with hankerings for quality american fare. Have a lovely weekend.
Hi Donna, You would be fine leaving out the peanut butter chips; they just add more peanut butter flavor. They are similar in size/shape/properties to chocolate chips, only peanut butter!
These look delicious!
OMG these look amazing. I want at least 3 right now. One for appetizer, one for entree and one for dessert. Thanks. I am making these…soon.
Made these this week for a weekly luncheon that I cater and they were devoured! Delicious!!! Thank you.
Peanuts included in 3 forms? Amazing!
xo
http://allykayler.blogspot.com/
Yum! these look awesome! I’ve been craving peanut butter lately, I’ll have to make these soon!
looks gorgeous! lovely and dense!
Wow – LOVE this one! I come from a long line of peanut butter eaters – so we’re speaking the same language!
The peanut butter gods have answered my prayers … delicious :)
All I can say is that these are out of this world! Love anything with PB! I didnt have PB chips in the house, so I used Heath toffee chips with chocolate. Oh so yummy! Make these you wont regret it!!
Oh, and I’ve never used anything but Natural and sometimes organic peanut butter in any recipe that calls for peanut butter. That’s what I eat so that’s what I use.