These peanut butter blondies are chewy, rich, and absolutely packed with peanutty flavor. I make them when I’m craving something indulgent but don’t want to fuss with melting chocolate or scooping dough. These bars come together in one bowl and bake up in just about 30 minutes. So easy and so satisfying!
Blondies with Peanut Butter
When I say I’m obsessed with these peanut butter blondie bars, I’m not exaggerating. They have a soft, dense texture like my classic blondies, but they’re all about that sweet-salty peanut butter goodness. I use a combination of creamy peanut butter and butter to give these blondie bars a rich, balanced flavor. And the brown sugar adds just the right amount of chew and caramel-y depth.
Whether I top them with salted peanuts, peanut butter chips, or a handful of milk chocolate, these bars always disappear fast, especially when they’re still slightly warm from the oven.
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Texture Tip
For bakery-style peanut butter blondies, I always mix by hand instead of using a stand mixer. Overmixing can whip in too much air, making the blondies cakey instead of dense and chewy. Stirring gently preserves that fudgy, moist texture we all love. It’s a small step that makes a big difference, and it’s the same method professional bakers use for bar cookies.
Peanut Butter Blondies Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- ½ cup creamy peanut butter
- 5 tablespoons unsalted butter room temperature*
- ⅔ cup granulated sugar
- ½ cup brown sugar light or dark
- 2 large eggs room temperature
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup peanuts optional*
Instructions
- Preheat oven to 350°F. Prepare an 8×8-inch baking pan with a nonstick baking spray. A foil liner could also be placed in the pan for easier removal; spray the foil with the nonstick baking spray. Set aside.
- In a large bowl, cream the peanut butter and butter with a spatula until blended. Add in the brown sugar, granulated sugar, eggs, and vanilla. Mix until combined. Set aside. *Don’t use a mixer unless you prefer the brownies to be cakey*½ cup creamy peanut butter, 5 tablespoons unsalted butter , ⅔ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ teaspoon pure vanilla extract
- In a small bowl, whisk together the flour, baking powder, and salt. Add this into the wet ingredients and mix until well combined. Top with the optional peanuts, peanut butter chips, or milk chocolate chips.1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon kosher salt, ¼ cup peanuts
- Bake for 25-30 minutes, until a toothpick comes out clean. Do not overbake! Mine took about 27 minutes. Cool completely before cutting.
Notes
- It’s best to mix the blondie batter by hand rather than use a stand mixer. A stand mixer can over-process the ingredients and make them more cake-like.
- Make sure that your oven is fully preheated and take care not to overcook them!
How to Make Peanut Butter Blondies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin the recipe. Bring the butter and eggs to room temperature. Preheat your oven to 350°F, and prepare an 8×8-inch baking pan with nonstick baking spray. A foil liner could also be placed in the pan for easier removal; spray the foil with the nonstick baking spray. Set aside.
Cream the Wet Ingredients: In a large bowl, cream ½ cup of creamy peanut butter and 5 tablespoons of room-temperature unsalted butter with a spatula until blended. Add in ½ cup of brown sugar, ⅔ cup of granulated sugar, 2 large, room-temperature eggs, and ½ teaspoon of vanilla extract. Mix until combined, and set aside.
Add the Dry Ingredients: In a small bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Add this to the wet ingredients and mix until well combined. Do not use an electric mixer for this step unless you want cakey brownies. Top with the optional ¼ cup of peanuts, peanut butter chips, or milk chocolate chips.
Bake and Serve: Bake your blondies in the preheated oven for 25-30 minutes, until a toothpick comes out clean. Do not overbake! Mine took about 27 minutes. Cool completely before cutting and serving.
How to Store, Freeze, and Reheat
Store leftover peanut butter blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave for about 15 seconds.
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