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.