Treat your sweet tooth with these Peanut Butter Blondies! Simple and easy to make, these are sure to please everyone who tries them!
What’s in this Peanut Butter Blondie Recipe?
These peanut butter blondies are chewy and moist and the peanut flavors really shine through. Simple to make with basic pantry ingredients, this is a recipe you’ll turn to time and time again!
- Creamy Peanut Butter: Gives these blondies their rich peanut butter taste.
- Unsalted Butter: Adds moisture and flavor to the blondies.
- Sugar: A mixture of granulated and brown sugar sweeten these blondies, giving them a rich, caramelly flavor.
- Eggs: Give the blondies structure and richness.
- Vanilla Extract: Enhances the peanut butter flavor and the sweetness of these blondies.
- All-Purpose Flour: Gives these blondies structure.
- Baking Powder: Provides a little bit of lift so the blondies aren’t too dense.
- Kosher Salt: Enhances the flavor of these blondies.
- Peanuts: An optional (but delish!) addition to these brownies that adds a bit of crunch!
Pro Tip: For a richer tasting blondie, you can swap the light brown sugar for dark.
Variations on a Peanut Butter Blondie
The easiest way to change up these blondies is to vary the mix-ins. I like using peanuts for a bit of a salty crunch. Honey-roasted peanuts or other nuts, like walnuts or hazelnuts, would also be delicious. Try adding chocolate chips, white chocolate chips, or peanut butter baking chips for a different take, or fold in some peanut M&M’s. Yum!
Once your peanut butter blondies have fully cooled, cut them into squares and store in an airtight container. They will keep well at room temperature for 3 days and in the refrigerator for up to 5. They can be enjoyed cold, or heat them for a few seconds in the microwave.
Yes, these freeze great and will keep well for up to 3 months. You can thaw them at room temperature for a few hours before enjoying. It’s best to freeze the entire pan of blondies so that they don’t lose their moisture. You can freeze individual squares, but wrap them well in foil and plastic wrap to prevent freezer burn.
I prefer to make these with unsalted butter as the peanuts and peanut butter have a savory flavor to them. If you use salted, then simply omit the added salt.
How to Store and Reheat
Store leftover peanut butter blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or gently warmed in the microwave for about 15 seconds.
How to Freeze
Freeze peanut butter blondies in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before enjoying.
Peanut Butter Blondies Recipe
- ½ cup creamy peanut butter 135 grams
- 5 tablespoons unsalted butter 71 grams, room temperature
- ⅔ cup granulated sugar 133 grams
- ½ cup light brown sugar 107 grams
- 2 large eggs 100 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
- 1 cup all-purpose flour 120 grams
- ½ teaspoon baking powder 2 grams
- ¼ teaspoon kosher salt
- ¼ cup peanuts 36 grams, optional (see note)
- Kitchen Scale (optional)
- 8×8 Baking Pan
- 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 light 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.
- Peanuts: In place of the peanuts, you could sub and use some peanut butter chips or milk chocolate chips.
- For a richer tasting blondie, you can swap the light brown sugar for dark.
- 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 pre-heated and take care not to overcook them!