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.

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

Yield: 24 blondies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs, at room temperature
4 teaspoons vanilla extract
½ cup crunchy peanut butter
½ cup peanut butter chips
¼ cup salted dry-roasted peanuts, chopped

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil.

2. Combine flour, baking powder, and salt in a small bowl; set aside.

3. 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.

4. 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.

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54 Responses to “Peanut Butter Blondies”

  1. Sommer@ASpicyPerspective on January 17, 2012 at 12:12 am

    Honestly, this is just what the doctor ordered! They look so rich and nutty!

    Reply

  2. Averie @ Love Veggies and Yoga on January 17, 2012 at 1:08 am

    I just came from The Girl Who Ate Everything who just made your PB Cookies. And now you’ve made PB Blondies. Being that I LOVE PB and put it in just about everything, these are perfect! :)

    Reply

  3. Lisa on January 17, 2012 at 4:41 am

    Have I died and gone to Heaven! These bars will turn anyone into a peanut buttery holic. These cookies are the bomb! These cookies are the answer to world peace!

    Reply

  4. Rachael on January 17, 2012 at 6:50 am

    These look delicious!
    I think I would have to add milk chocolate chips though, just because I am a chocolate and PB addict;).

    Reply

  5. Katrina on January 17, 2012 at 6:57 am

    The perfect blondie in my opinion!

    Reply

  6. Priyanka on January 17, 2012 at 7:01 am

    Awesome…the look so stunning and tempting.

    Reply

  7. Jennifer@Peanut Butter and Peppers on January 17, 2012 at 7:31 am

    I have to make these! Unbelievable! I have had only one blondie in my life, and it’s time to change that! I love the combo of peanut butter, pb chips and nuts! This little bar, should give you lots of energy!!! Oh, can’t wait to make it!!

    Reply

  8. angela on January 17, 2012 at 7:38 am

    Peanut butter. Never grow tired of it. These look like a good chew and heaven with a glass of milk.

    Reply

  9. Lauren at Keep It Sweet on January 17, 2012 at 8:20 am

    Given that I could go swimming in peanut butter I am a huge fan!

    Reply

  10. Cookbook Queen on January 17, 2012 at 8:27 am

    The peanut butter lovers in my life thank you for this.

    Reply

  11. marla on January 17, 2012 at 8:30 am

    Loving your PB kick! Would down the whole pan of these blondes :)

    Reply

  12. marla on January 17, 2012 at 8:30 am

    Blondies ;)

    Reply

  13. Lisa on January 17, 2012 at 8:40 am

    One word: WOW!!

    Reply

  14. Emilie @ Emilie's Enjoyables on January 17, 2012 at 9:26 am

    peanut butter and I have a dangerous relationship. These look great!

    Reply

  15. Lindsay @ The Live-In Kitchen on January 17, 2012 at 9:59 am

    These look beautiful. I would definitely add the chocolate because, obviously, I love chocolate!

    Reply

  16. Holly on January 17, 2012 at 10:07 am

    Michelle, I’m curious to know if you have a brand preference in peanut butter? Do you go for or avoid natural blends? And if you use natural, do you use the truly natural that would require a stir before use?

    I’m guilty of just buying what’s on sale, but as I’ve started trying to use better chocolate, I think I should also aim for better PB choices.

    Thanks!

    Reply

    • Michelle on January 17th, 2012 at 11:47 am

      Hi Holly, Well, here goes… I grew up in a strictly JIF house and that’s all I really ate up until a couple of years ago. Since then I started experimenting with others and really wanted to move to natural peanut butter. This is where I am now… I love Smuckers (both creamy and chunky) natural for everyday/eating. I also found Peanut Butter & Co this summer (also natural) and LOVE their cinnamon raisin, as well as “bee’s knees” (peanut butter w/honey) as a sometimes treat. That being said, I never bake with natural peanut butter due to the excess oil that can sometimes collect. If you choose to bake with natural, just make sure that you use the no-stir kind that can be kept at room temperature (JIF and Skippy both sell these). For baking, I recently read that Cook’s Illustrated did a taste test of peanut butters and found Skippy to be their favorite. I bought a jar and really did like it, so now I use regular Skippy for baking. Sorry that was such a long answer to a seemingly simple question!

      Reply

      • Holly on January 18th, 2012 at 10:24 am

        That’s a perfect answer! I appreciate your time!

        Reply

  17. Mrs. Jen B on January 17, 2012 at 10:13 am

    Oh my gosh so much peanutty goodness!

    Reply

  18. Amber, RD on January 17, 2012 at 10:24 am

    Peanut butter, peanuts, and more peanut butter? My heart just started beating a little bit faster! I love blondies, but this just takes them to a whole new level! I can always lose weight next year! :)

    Reply

  19. Margaret on January 17, 2012 at 11:15 am

    Eh… YUM!!

    Reply

  20. Maggie on January 17, 2012 at 11:57 am

    A yeah, definitely a PB lovers dream. My dream! I like your suggestion for adding chocolate chips too. Me and these blondies = match made in heaven. Yummers!!!

    Reply

  21. Lacy on January 17, 2012 at 11:58 am

    OMG the description of these blondies alone is making me drool. Sounds amazing! I’m totally in love with blondies & peanut butter. Can’t get much better then that!!

    Reply

  22. Jocelyn on January 17, 2012 at 12:46 pm

    I love a good peanut butter blondie…these look amazing!!! Thank you for making me drool since I haven’t eaten lunch yet:-)

    Reply

  23. Erin @ Dinners, Dishes and Desserts on January 17, 2012 at 1:15 pm

    I love blondies, they are my new obsession! And I LOVE peanut butter. Chocolate chips would be great in here too, but you can never go wrong with plain peanut butter!

    Reply

  24. modernworkinggirl on January 17, 2012 at 2:13 pm

    I wish we had peanut butter chips in England!!! Heck, I wish we had chocolate chips in England! Of all the blogs I read, yours always makes me most homesick for American things. And that’s a compliment :)

    Reply

  25. Ashley @ Wishes & Dishes on January 17, 2012 at 3:39 pm

    These are seriously heaven-sent. LOVE blondies and I have a great recipe for them but I will have to try these. (p.s. I love Skippy brand peanut butter, too ) :)

    Reply

  26. CulinarilyCourtney on January 17, 2012 at 3:40 pm

    I definitely can relate to being a peanut butter-aholic! Looks like a great recipe; so creative to use three different peanutty flavors :)

    Reply

  27. Kaitlin on January 17, 2012 at 4:02 pm

    Oh these look so good! I’d have a really hard time sharing these :)

    Reply

  28. Lisa on January 17, 2012 at 4:05 pm

    I’m thinking of halving the recipe (or better yet, making these in a larger pan) and top with a good brownie recipe, then bake. Super dee dooper delicous, I bet. You should try this as your next experiment. :D

    Reply

  29. Kiri W. on January 17, 2012 at 6:41 pm

    Mmm, fabulous as always! My wife looves peanut butter and would adore these :)

    Reply

  30. Barbara Hall on January 17, 2012 at 6:41 pm

    Michelle,
    You love peanut butter? Well, I’ve been making Peanut Butter Breakfast Bars for 20 years. My family has always been “nuts” about them. My kids are grown up and married but my husband whines when I don’t make them. I got the recipe from Sunset Magazine. They are wonderful when you need something quick. Add a smoothy and what a great start to your day!

    Reply

    • Andria S. on March 19th, 2014 at 5:00 pm

      Peanut Butter Breakfast Bars? Sounds heavenly! :) I am a pb fanatic & also only buy the natural, but most recipes call for the “other” stuff. I did a Google search for the brkfst bars that you mentioned, but came up empty :( Would you mind sharing? :))

      Reply

  31. Barbara Hall on January 17, 2012 at 6:47 pm

    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.

    Reply

  32. jules on January 17, 2012 at 9:40 pm

    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!!

    Reply

  33. Living The Sweet Life on January 17, 2012 at 11:33 pm

    The peanut butter gods have answered my prayers … delicious :)

    Reply

  34. Ann on January 18, 2012 at 2:37 am

    Wow – LOVE this one! I come from a long line of peanut butter eaters – so we’re speaking the same language!

    Reply

  35. jess white @athriftyfoodie on January 18, 2012 at 5:32 am

    looks gorgeous! lovely and dense!

    Reply

  36. Ryan on January 18, 2012 at 8:53 am

    Yum! these look awesome! I’ve been craving peanut butter lately, I’ll have to make these soon!

    Reply

  37. Ally on January 20, 2012 at 1:04 pm

    Peanuts included in 3 forms? Amazing!
    xo
    http://allykayler.blogspot.com/

    Reply

  38. Karen on January 27, 2012 at 9:52 pm

    Made these this week for a weekly luncheon that I cater and they were devoured! Delicious!!! Thank you.

    Reply

  39. RisaG on January 31, 2012 at 7:52 pm

    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.

    Reply

  40. Lisa @ Snappy Gourmet on February 5, 2012 at 7:53 pm

    These look delicious!

    Reply

  41. Donna on February 18, 2012 at 8:43 pm

    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.

    Reply

    • Michelle on February 19th, 2012 at 3:36 pm

      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!

      Reply

  42. jocelyn on August 26, 2012 at 12:03 pm

    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

    Reply

  43. delphina on September 12, 2012 at 5:03 pm

    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.

    Reply

    • Michelle on September 16th, 2012 at 2:23 pm

      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.

      Reply

  44. marci on March 19, 2013 at 5:44 am

    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…

    Reply

  45. Alycia on June 4, 2013 at 8:58 am

    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!

    Reply

  46. Angie on December 5, 2013 at 2:29 am

    Can we swirl some jam with the batter before baking? maybe 1/4 – 1/3 cup?

    Reply

    • Michelle on December 5th, 2013 at 3:57 pm

      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!

      Reply

  47. Nimco on January 20, 2014 at 3:22 pm

    Made these, and the whole thing was finished in a hour! Thank you for the recipe!

    Reply

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