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–+ servings
two peanut butter blondies stacked on top of each other

Peanut Butter Blondies Recipe

Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 blondies
Calories: 187kcal
Author: Becky Hardin
Treat your sweet tooth with these peanut butter blondies! Simple and easy to make, these are sure to please everyone who tries them!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 8x8 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 8x8-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.
    a group of bowls of food.
  • 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
    a bowl of food with a spatula.
  • 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
    a bowl of flour and brown mixture.
  • Bake for 25-30 minutes, until a toothpick comes out clean. Do not overbake! Mine took about 27 minutes. Cool completely before cutting.
    a baking pan with peanut butter bars and a bottle of peanut butter.

Notes

*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.
**In place of the peanuts, you could use walnuts, peanut butter chips, chocolate chips, or M&M's.
Tips:
  • 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!
Storage: Store 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.

Nutrition

Serving: 1blondie | Calories: 187kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 139IU | Calcium: 25mg | Iron: 1mg