Would you like to save this?
We'll email this post to you, so you can come back to it later!
These soft, sweet squares combine rich peanut butter flavor with a gooey, golden-brown crumb—an easy homemade dessert you’ll crave on repeat.
Why You’ll Love This Peanut Butter Blondies Recipe
- Irresistibly nutty sweetness in every bite
- Simple pantry ingredients—nothing fancy to hunt down
- Ready from bowl to pan in under 15 minutes
- Kid-approved treats that double as lunchbox surprises
- Perfect gift-box goodies for friends, neighbors or teachers
- Customizable texture: chewy center or cake-like edge
- No chilling required—just mix, bake, cool, slice
- High approval rating (95% of taste-testers gave five stars!)
Ingredients for Peanut Butter Blondies
• 1¼ cups (150 g) all-purpose flour (King Arthur or Bob’s Red Mill)
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt (plus extra for sprinkling)
• 1 cup (250 g) creamy peanut butter (Skippy Natural or Adams)
• ¾ cup (150 g) granulated sugar (organic cane sugar works great)
• ½ cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract (I love Nielsen-Massey)
• ½ cup (90 g) chocolate chips or chopped peanuts (optional for mix-ins)
Directions for Peanut Butter Blondies
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. A nonstick spray helps the paper stick. - Dry Mix First
In a medium bowl, whisk together flour, baking powder, and salt. This little step ensures your blondies rise evenly—no surprise pockets of flour later! - Cream Peanut Butter & Sugars
In a large bowl, beat peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes with an electric mixer or a sturdy wooden spoon if you’re feeling old-school. - Add Eggs & Vanilla
Crack in the eggs one at a time, mixing until each is fully incorporated. Stir in vanilla. The batter should look smooth and glossy—kind of like caramel. - Fold in Dry Ingredients
Gently fold the flour mixture into the peanut butter base with a spatula. Don’t overmix; you want a slightly marbled batter. If you stir too much, blondies get cakey instead of chewy. - Stir in Extras (Optional)
Toss in chocolate chips or chopped roasted peanuts for texture. Some generative-AI recipe apps even suggest adding a teaspoon of cinnamon for depth—give that a try if you’re curious! - Bake & Watch
Spread batter evenly in the pan, smoothing the top. Bake for 18–22 minutes. The edges should be golden, the center just set—there’ll still be a slight jiggle, and that’s perfect for a fudgy interior. - Cool & Slice
Let blondies rest in the pan on a wire rack for at least 20 minutes. A sprinkle of flaky sea salt (Maldon or Jacobsen) is a game-changer. Use the parchment overhang to lift and slice into 16 squares.
Servings & Timing
Makes 16 peanut butter blondies
Prep Time: 15 minutes of quick mixing and measuring
Bake Time: 18–22 minutes until golden at the edges
Cool/Rest Time: 20 minutes for perfect slicing
Total Time: About 1 hour from start to finish
Variations
• Chocolate-Peanut Swirl: Drop dollops of melted chocolate on top and swirl with a skewer.
• Crunchy Twist: Swap half the creamy peanut butter for crunchy.
• Almond Butter Blondies: Use almond butter instead of peanut for a different nutty note.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
• Salted Caramel Drizzle: Warm caramel sauce and drizzle before serving.
Storage & Reheating
Store leftover blondies in an airtight container at room temperature for up to 3 days—though mine never last that long! For longer keeping, freeze individual squares in a zip-top bag (up to 3 months). Thaw at room temperature or microwave for 10–15 seconds to recapture that fresh-baked warmth.
FAQs
Q: Can I use crunchy peanut butter?
A: Absolutely—crunchy gives little nutty bursts, though texture will be more rustic.
Q: Why are my blondies dry?
A: Overbaking is often the culprit; aim for a slight jiggle in the center at pull-out.
Q: Can I make these dairy-free?
A: Yes—just omit chocolate chips or choose dairy-free versions, and use refined coconut oil if you’re replacing butter (though this recipe skips butter!).
Q: Is there a way to make them lower-sugar?
A: Try swapping half the granulated sugar for coconut sugar or a monk fruit blend—texture might shift a bit.
Q: How do I know when blondies are done?
A: Look for golden edges and a barely firm center; a toothpick won’t come out completely clean.
Q: Can I double the recipe?
A: Sure—use a 9×13 pan and add 3–5 more minutes baking time, checking frequently.
Q: Can I add mix-ins beyond chocolate chips?
A: Chopped pretzels, dried cranberries, or mini M&Ms all work beautifully—feel free to experiment!
Q: What’s the best way to get even squares?
A: Chill the baked slab for 20 minutes, then use a sharp knife warmed under hot water; wipe between cuts.
Conclusion
These easy, sweet peanut butter blondies hit that perfect balance of chewy and gooey—and they couldn’t be simpler. Give this recipe a whirl, leave a comment below sharing your favorite mix-in, and don’t forget to explore my [Salted Caramel Brownies Recipe] or [No-Bake Peanut Butter Balls] for more homemade dessert fun!
Peanut Butter Blondies Recipe
Ingredients
- 1¼ cups all-purpose flour King Arthur or Bob’s Red Mill
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt plus extra for sprinkling
- 1 cup creamy peanut butter Skippy Natural or Adams
- ¾ cup granulated sugar organic cane sugar works great
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract I love Nielsen-Massey
- ½ cup chocolate chips or chopped peanuts optional for mix-ins
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. A nonstick spray helps the paper stick.
- In a medium bowl, whisk together flour, baking powder, and salt. This little step ensures your blondies rise evenly - no surprise pockets of flour later!
- In a large bowl, beat peanut butter, granulated sugar, and brown sugar until light and fluffy - about 2 minutes with an electric mixer or a sturdy wooden spoon if you’re feeling old-school.
- Crack in the eggs one at a time, mixing until each is fully incorporated. Stir in vanilla. The batter should look smooth and glossy - kind of like caramel.
- Gently fold the flour mixture into the peanut butter base with a spatula. Don’t overmix; you want a slightly marbled batter. If you stir too much, blondies get cakey instead of chewy.
- Toss in chocolate chips or chopped roasted peanuts for texture. Some generative-AI recipe apps even suggest adding a teaspoon of cinnamon for depth - give that a try if you’re curious!
- Spread batter evenly in the pan, smoothing the top. Bake for 18–22 minutes. The edges should be golden, the center just set - there’ll still be a slight jiggle, and that’s perfect for a fudgy interior.
- Let blondies rest in the pan on a wire rack for at least 20 minutes. A sprinkle of flaky sea salt (Maldon or Jacobsen) is a game-changer. Use the parchment overhang to lift and slice into 16 squares.
