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!

MY OTHER RECIPES

One year ago: Cranberry White Chocolate Chip Cookies
Four years ago:
Hidden Berry Cream Cheese Torte

Peanut Butter Blondies

Servings 24 blondies
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Course:Dessert
Cuisine:American
Author: Michelle

Blondies laced with peanut butter

Ingredients:

  • cups
    all-purpose flour
  • 1
    teaspoon
    baking powder
  • ½
    teaspoon
    salt
  • 8
    tablespoons
    unsalted butter, melted and cooled
    ((½ cup ))
  • 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.

Nutrition:

Calories: 181kcal
Fat: 8g
Saturated fat: 4g
Cholesterol: 24mg
Sodium: 100mg
Potassium: 93mg
Carbohydrates: 22g
Sugar: 15g
Protein: 3g
Vitamin A: 2.7%
Calcium: 2.6%
Iron: 4.2%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!