Peanut butter blondies are made with a full cup of peanut butter in the batter plus optional peanut butter chips. Use a natural or no-stir peanut butter for best flavor in this straightforward, about 40-minute blondie recipe.
Quick Recipe Overview
This summary highlights the recipe. Scroll to the recipe card for full details and exact measurements.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
9 blondies
Difficulty
Easy
Calories *
577 kcal per serving
Technique
Make batter, pour in pan, bake, cool, slice.
Flavor Profile
Rich peanut butter, balanced sweetness, slightly salty finish.
* Estimated from nutrition panel
I made these with natural peanut butter and they turned out incredibly chewy with crisp edges. Topped with peanut butter frosting, they disappeared fast. ⭐⭐⭐⭐⭐
Morgan
Why This Recipe Works
- High peanut butter ratio. A full cup of peanut butter in the batter ensures a clear peanut flavor in every bite, distinguishing these bars from ordinary blondies with only a hint of peanut.
- Emulsified batter for maximum chew. Whisking the eggs and wet ingredients until smooth creates an emulsified batter that bakes to a dense, fudgy center with crisp edges. That texture comes from proper mixing rather than an extended bake time.
- Easy ingredient flexibility. Commercial, no-stir peanut butters give a sweeter, uniform result; natural peanut butter highlights nutty flavor. Both work well when used correctly and fully stirred.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Variations
- Professional Tips
- How to Make
- Chef Lindsey’s Tip
- Recipe FAQs
- Recipe Card
- Before You Go
These peanut butter blondies were born from a craving for something intensely peanutty with a chewy, blondie-style texture. They come together in one bowl and make a great weeknight dessert or potluck contribution.
Serve warm with vanilla ice cream or a drizzle of hot fudge for an indulgent finish. They are also a natural companion to other peanut-flavored treats if you want to explore more peanut-forward baking.
Ingredients & Substitutions
- Baking powder and baking soda: Used together to give a gentle lift without a cakey texture. Baking soda also encourages browning and deepens flavor.
- Melted unsalted butter: Melted butter creates a dense, chewy texture. Using unsalted butter lets you control the salt level because peanut butter adds its own salt.
- Smooth peanut butter: Well-stirred natural peanut butter showcases peanut flavor; no-stir brands yield a sweeter, more uniform result. Stir natural varieties thoroughly before measuring to avoid oily pockets.
- Peanut butter chips (optional): These add small pockets of creamy sweetness and reinforce the peanut profile. Fold them in gently at the end to avoid overworking the batter.
See the recipe card below for exact ingredient amounts and the full ingredient list.
Variations
- Mix-ins: Add up to 1 cup total of chocolate chips, butterscotch chips, toffee pieces, chopped candy, or Reese’s Pieces for texture and flavor contrast.
- Peanut butter swirl: Drop a few tablespoons of extra peanut butter on top of the batter and swirl with a skewer for visual appeal and a more intense surface flavor.
- Toppings: Frost cooled blondies with peanut butter buttercream, chocolate buttercream, or a milk chocolate ganache for an extra layer of richness.
Professional Tips
- Whisk the eggs first. Whisk eggs until slightly lightened before adding other wet ingredients; this helps form an emulsion that yields a fudgy interior.
- Stir natural peanut butter well. Fully incorporate the oil in natural peanut butter before measuring to avoid oily or dry streaks in the batter.
- Watch the bake time closely. Edges should be set and lightly browned while the center still has a slight give. Overbaking dries the bars quickly.
- Cool completely before slicing. Let the blondies firm up in the pan so you can lift them out and slice clean squares. Chilling before cutting gives the best, neat edges.
How to Make Peanut Butter Blondies
The method is simple and forgiving. Full measurements and times are in the recipe card below.
Make Blondie Batter
Step 1: Prepare the pan. Preheat oven to 325°F (convection) or 350°F (conventional). Spray a 9-inch square pan for thicker blondies or a 9×13-inch pan for thinner bars. Line with crisscrossed parchment, leaving overhang to lift the finished slab out easily.
Use binder clips on the parchment overhang if needed so the paper stays in place when you pour the batter.
Step 2: Whisk dry ingredients. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Step 3: Mix wet ingredients. In a large bowl, whisk eggs and vanilla until slightly lightened. Add melted butter, peanut butter, and brown sugar and whisk until the mixture looks glossy and homogeneous—no streaks. This emulsified base is the key to a dense, fudgy texture.
Whisking the eggs alone briefly before adding other wet ingredients makes it easier to reach that smooth, emulsified stage.
Step 4: Fold in dry ingredients. Add the flour mixture all at once and fold with a rubber spatula until just combined. The batter will thicken quickly; fold only until the flour disappears. If using peanut butter chips or other mix-ins, fold them in last.
Step 5: Spread batter in the pan. Transfer batter to the prepared pan and spread to an even layer with an offset spatula so the blondies bake uniformly.
Bake and Cool
Step 6: Bake until edges are golden. Bake 15–25 minutes, checking from 15 minutes. A 9×13-inch metal pan will be toward the shorter end (15–20 minutes); a 9-inch square metal pan will take about 25 minutes. Glass pans usually need an extra 5 minutes. The top should be puffed, the edges golden, and the center should still have a slight give.
Step 7: Cool completely before slicing. Let the blondies cool in the pan on a wire rack. Once cool, lift the slab out using the parchment overhang and slice. For the cleanest slices, refrigerate for at least an hour before cutting.
Chef Lindsey’s Recipe Tip
Chill cooled blondies before slicing for neat, even squares. Use a sharp knife and wipe it between cuts for best results. A ruler helps get equal portions.
Recipe FAQs
They are done when the edges are set and lightly browned while the center still has a slight give. A skewer should come out with moist crumbs, not wet batter. They firm as they cool, so pull them when those cues appear.
Yes—natural peanut butter works well and often highlights peanut flavor more clearly. Stir it fully before measuring so the oil is incorporated. If your natural peanut butter has no salt, increase the recipe salt slightly to compensate.
The most common reason is under-whisked eggs. If the eggs and wet ingredients are not thoroughly emulsified, the bars can bake with an uneven, dense crumb rather than a fudgy texture. Whisk until uniform and slightly lightened.
If you try this recipe and enjoy it, please leave a star rating and share how it went in the comments. Feedback helps refine recipes and inspires future variations.
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Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter, melted
- 1 cup smooth peanut butter, well stirred
- 2 cups light brown sugar, packed
- ½ cup peanut butter chips (optional)
Instructions
- Preheat oven to 325°F (convection) or 350°F (conventional). Spray and line a 9-inch square or 9×13-inch pan with crisscrossed parchment. Clip overhang if desired.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a large bowl whisk eggs and vanilla until slightly lightened. Add melted butter, peanut butter, and brown sugar; whisk until completely uniform and glossy. Fully emulsify before adding dry ingredients.
- Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. The batter will be thick. Fold in peanut butter chips if using.
- Spread batter evenly into the prepared pan with an offset spatula.
- Bake until puffed and edges are lightly browned: about 15–20 minutes for a 9×13-inch metal pan or about 25 minutes for a 9-inch square metal pan. Add about 5 minutes if using glass. A skewer should come out with moist crumbs, not wet batter.
- Cool completely in the pan. Refrigerate before slicing for clean cuts.
Notes
Emulsification: Thoroughly whisk the eggs and wet ingredients before adding flour to build a chewy, fudgy interior.
Doneness cue: Edges set and lightly browned; center should still yield slightly to the touch. A skewer will show moist crumbs, not batter.
Peanut butter: Stir natural peanut butter completely before measuring. If unsalted, add more salt to the recipe (¾–1 teaspoon) to balance flavor.
Storage: Store in an airtight container at room temperature up to 4 days, or freeze wrapped for up to 2 months.
Nutrition
Carbs: 78 g |
Protein: 11 g |
Fat: 26 g
Before You Go
These blondies are a rich, no-fuss dessert that deliver strong peanut butter flavor without a mixer. If you enjoyed this recipe, try other blondies or bars to expand your baking repertoire.