Peanut Butter Blondies

You know when you want brownies… but also peanut butter… but also something chewy and golden and slightly dangerous?

Yeah. That’s where Peanut Butter Blondies enter the chat.

They’re soft in the center, slightly crisp on the edges, and packed with peanut butter flavor in every bite. No fancy swirls. No complicated layers. Just one bowl, one pan, and a dessert that disappears suspiciously fast.

Let’s make something that smells so good your kitchen instantly feels like a bakery.

Why This Recipe is Awesome

First: it’s a one-bowl recipe. Minimal dishes. Maximum happiness.

Second: the texture is elite. These blondies are dense but soft, chewy but not dry. Basically everything you want in a bar dessert.

Third: peanut butter flavor actually shines here. Not a whisper. Not a hint. A full-on peanut butter moment.

Also:

• No mixer required.
• Ready in under an hour.
• Perfect for bake sales, parties, or random Tuesday cravings.
• Hard to mess up—even if baking isn’t your superpower.

And honestly? Warm peanut butter blondies straight from the oven might be one of life’s small but significant joys.

Ingredients You’ll Need

Simple pantry staples doing impressive things.

• 1/2 cup unsalted butter, melted – Gives richness and chewiness.
• 1 cup creamy peanut butter – The star. Use smooth for best texture.
• 1 cup brown sugar – Moisture + caramel-like flavor.
• 1/2 cup granulated sugar – Balances sweetness.
• 2 large eggs – Structure and chew.
• 1 teaspoon vanilla extract – Makes everything taste better.
• 1 1/2 cups all-purpose flour – The backbone.
• 1/2 teaspoon baking powder – Just a little lift.
• 1/4 teaspoon salt – Essential for balance.
• 1/2 cup chocolate chips (optional but recommended) – Because why not?

That’s it. Nothing complicated. Nothing intimidating.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper or lightly grease it. Parchment makes removal easier—future you will appreciate it.

2. Mix the Wet Ingredients

In a large bowl, whisk together melted butter and peanut butter until smooth.

Add brown sugar and granulated sugar. Stir until fully combined and glossy.

Beat in the eggs one at a time, then add vanilla. The mixture should look thick and creamy.

3. Add the Dry Ingredients

Sprinkle in the flour, baking powder, and salt.

Stir gently until just combined. Don’t overmix—this isn’t a workout. Overmixing makes tough blondies, and we’re not doing that.

Fold in chocolate chips if using.

4. Transfer to the Pan

Spread the batter evenly into your prepared pan. It will be thick. That’s normal.

Use a spatula to smooth the top.

If you want bakery-style vibes, press a few extra chocolate chips on top.

5. Bake

Bake for 25–30 minutes.

The edges should look set and slightly golden. The center may look slightly underdone—that’s perfect. It will firm up as it cools.

Do not overbake. Chewy > dry. Always.

6. Cool and Slice

Let the blondies cool completely before slicing.

Yes, waiting is painful. But cutting too early will give you crumbly chaos instead of clean squares.

Once cooled, lift out using parchment and slice into squares.

Common Mistakes to Avoid

Let’s keep these chewy and glorious.

1. Overbaking.
If you wait until the center looks fully set, you’ve gone too far. Pull them out when the center is slightly soft.

2. Packing too much flour.
Scoop flour lightly and level it off. Too much flour = dry blondies.

3. Overmixing the batter.
Once the flour goes in, mix gently. Aggressive stirring makes tough bars.

4. Skipping parchment paper.
Trying to dig blondies out of a pan is not the vibe. Line it properly.

5. Using oily, separated peanut butter without stirring.
Mix natural peanut butter well before measuring. Oil pockets can mess with texture.

Alternatives & Substitutions

Want to upgrade or tweak? Let’s go.

• Dark chocolate chips instead of semi-sweet – Richer and slightly less sweet.
• Peanut butter chips – Double peanut butter energy.
• Swirl in Nutella – Elite decision.
• Add chopped peanuts – For crunch lovers.
• Swap half the peanut butter for almond butter – Slightly different flavor, still amazing.

You can even drizzle melted chocolate over the cooled blondies for extra drama. IMO, a light sprinkle of flaky salt on top makes them next-level.

FAQ (Frequently Asked Questions)

1. Can I make these ahead of time?
Yes. Store in an airtight container at room temperature for 3–4 days. They stay soft and chewy.

2. Can I freeze peanut butter blondies?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.

3. Why are my blondies dry?
Most likely overbaked or too much flour. Measure carefully and pull them out early next time.

4. Can I use crunchy peanut butter?
Yes! It adds texture. Just know the bars will be slightly less smooth.

5. Can I reduce the sugar?
You can slightly, but sugar affects texture and moisture. Reduce too much and they won’t be as chewy.

6. Do I need a mixer?
Nope. A whisk and spoon work perfectly fine. Less equipment, less cleanup.

Final Thoughts

Peanut Butter Blondies are the kind of dessert that feels comforting, simple, and just a little indulgent. They’re not flashy. They’re not dramatic. They’re just solid, dependable, peanut buttery goodness.

Perfect with coffee. Perfect with milk. Perfect straight from the pan when nobody’s looking.

So preheat that oven, mix up that batter, and bake yourself a batch of chewy, golden happiness.

And when someone asks for the recipe? Smile confidently. You’ve officially mastered blondie life.