These Peanut Butter Blondies are thick, chewy, and packed with rich peanut butter flavor. With a golden, soft texture and just the right amount of sweetness, they’re the perfect treat for any peanut butter lover. Whether I want a quick dessert for a gathering or something indulgent for myself, these blondies never disappoint.
Why You’ll Love This Recipe
I love how simple these blondies are to make—all I need is one bowl and a handful of pantry staples. The peanut butter gives them a dense, fudgy texture, and they come together in under an hour. They’re great on their own or with a scoop of vanilla ice cream. I often bake them when I need something crowd-pleasing without a lot of effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup (1 stick) unsalted butter, melted
1 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips or chocolate chips (optional)
directions
I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, I whisk together the melted butter and brown sugar until smooth.
I add the peanut butter and mix until fully combined.
I beat in the egg and vanilla extract.
I stir in the flour, baking powder, and salt until just combined—making sure not to overmix.
If I’m using peanut butter or chocolate chips, I fold them in gently.
I pour the batter into the prepared pan and smooth the top with a spatula.
I bake for 25–30 minutes, or until the edges are set and the center looks just slightly underdone (it will finish setting as it cools).
I let the blondies cool in the pan before slicing into squares.
Servings and timing
This recipe makes about 9 large blondies or 12 smaller ones. Prep time: 10 minutes Bake time: 25–30 minutes Cooling time: 20 minutes Total time: about 1 hour
Variations
Sometimes I like to add chopped roasted peanuts on top for extra crunch. Swapping peanut butter chips with chocolate chips adds a nice contrast. For a richer flavor, I’ve also used browned butter instead of regular melted butter. If I’m feeling adventurous, I swirl a bit of raspberry jam into the batter before baking for a peanut butter and jelly twist.
storage/reheating
I store these blondies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. When I reheat them, I microwave individual squares for about 10–15 seconds to get that soft, warm texture again.
FAQs
How do I know when the blondies are done baking?
I check if the edges look golden and set, and the center should look slightly underbaked—that’s what gives them a chewy texture after they cool.
Can I use natural peanut butter?
Yes, but I make sure it’s well stirred and not too oily or dry. The consistency can affect how the blondies bake.
What can I use if I don’t have brown sugar?
I’ve used granulated sugar with a tablespoon of molasses as a substitute. It gives a similar flavor and texture.
Can I double the recipe?
Absolutely. I double all the ingredients and bake in a 9×13-inch pan, adjusting the bake time to about 30–35 minutes.
Can I make these gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free 1:1 baking flour. The texture may be slightly different, but still delicious.
Conclusion
These Peanut Butter Blondies are a go-to dessert when I want something quick, easy, and full of flavor. They strike the perfect balance between fudgy and chewy, and I can tweak them with different mix-ins depending on what I have on hand. Once I made them, they became a staple in my kitchen.
Thick, chewy Peanut Butter Blondies with rich peanut butter flavor, made in one bowl with simple ingredients. Perfect for quick desserts or gatherings.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips or chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.
Add the peanut butter and mix until fully combined.
Beat in the egg and vanilla extract.
Stir in the flour, baking powder, and salt until just combined. Do not overmix.
Fold in peanut butter or chocolate chips, if using.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until the edges are set and the center looks slightly underdone.
Let the blondies cool in the pan before slicing into squares.
Notes
Add chopped roasted peanuts on top for extra crunch.
Swap peanut butter chips with chocolate chips for a flavor twist.
Browned butter adds richer flavor.
Swirl in raspberry jam for a PB&J twist.
Store at room temperature for 4 days, refrigerate up to a week, or freeze up to 3 months.
