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Peanut Butter Blondies

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Prep Time: 5 mins    Cook Time: 18 mins

5 from 6 votes

With only 7 ingredients, these peanut butter blondies are quick and easy to prepare. Boasting the unmistakable flavor of peanut butter along with brown sugar and sweet vanilla, these make an exciting change from regular vanilla brownies or chocolate brownies. They are rich, dense, and perfectly chewy in the center.

Peanut butter blondies spread out on a table.
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Making blondies with peanut butter is simple enough for even beginner cooks and they will come out of the oven smelling incredible and tasting perfect.

The recipe is pretty much just a question of mixing the ingredients together and baking the mixture in the oven. And of course being patient enough to wait for them to cool before you sink your teeth through the crisp outside and through the soft, fudgy middle. Yum!

I’m a fan of all things peanut, including peanut butter fudge and pumpkin bars. Not only is it delicious, but it’s good for you too, bursting with healthy omega-6 fats, magnesium, potassium, and zinc.

Main Ingredients

The ingredients used to make peanut butter blondies spread out on a table.

These tasty blondies are well worth making. You’re going to love the big, bold peanut butter flavor. These are some of the ingredients you will need to make them:

  • Peanut butter: Gives the blondies a rich, nutty flavor. Use any kind of smooth or crunchy peanut butter; creamy, chunky, sweetened or unsweetened, flavored or regular. Just about any kind will be great in peanut butter blondies! Or you could even try cashew or almond butter for a change of pace.
  • Vanilla extract: A key flavor in blondies. Always use pure vanilla extract for the best flavor. Vanilla paste would also work in this recipe. Throw in a little extra if you can’t get enough of that delicious vanilla taste.
  • All-purpose flour: For texture. Regular all-purpose flour is fine for these blondies or you can substitute an equal amount of gluten-free flour for gluten-free blondies. If you’re doing this, check the packaging to check whether it’s a 1:1 ratio.
  • Light brown sugar: Adds the perfect amount of sweetness. Light or dark brown sugar works beautifully in this recipe, adding a warmer flavor than white sugar would. If you prefer the taste of white sugar in baked goods though, you can use that instead.

Instructions Overview

Mix the butter with the sugar and then add the egg, vanilla, and peanut butter, and mix well. Next, you can stir in the salt and flour until you have a smooth batter.

Spread the batter into a parchment paper-lined baking dish and smooth it down evenly. After that, cook the blondies for about 18 minutes or until you can insert a toothpick into the center and it comes out clean.

Remove the blondies from the baking dish and let them cool completely before cutting them into squares. You can then treat yourself to one with a cup of coffee. These are so good you might even want two!

A stack of four peanut butter blondies up close.

Common Questions

Why are blondies called blondies?

In the middle of the 20th century, molasses brownies started to be called blonde brownies. A while later, the name was shortened to just blondies and it seems that name just stuck! Regular brownies have cocoa in while blondies don’t.

Why is my blondie cakey?

Hopefully, your peanut butter blondies will be dense and fudgy in the middle rather than coming out cakey. If they do seem cakey in the middle, this can be the result of under-stirring, over-baking, or adding too much liquid to the batter. So be sure to measure the ingredients accurately, mix everything together well, and take the blondies out of the oven as soon as they’re done.

How do you know when blondies are done?

Once the edges are golden and beginning to pull away from the pan sides, the blondies are probably done. Check just to make sure by inserting a toothpick into the center. If that comes out clean, you can take them out of the oven.

An overhead shot of dessert bars cut into small squares.

Chopnotch Tips

  • If you want to add more texture to them, feel free to throw in chopped walnuts, white chocolate chips, or raisins.
  • Make sure the blondies are completely cool before cutting them, so you can make neat squares.
  • Store them in an airtight container on the countertop for up to 5 days or in the refrigerator for up to a week. Freezing them is another option and, if you do that, you can thaw them overnight in the refrigerator or for a couple of hours on the countertop.
Several blondies on a wooden cutting board.

Peanut butter blondies are a delicious treat. They’re crispy on the outside and chewy in the center, boasting vanilla and peanut flavors in every mouthful.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Peanut Butter Blondies

With only 7 ingredients you can make the most delicious bars spiked with sweet hints of vanilla and warm brown sugar.
SCALE THIS RECIPE
Prep Time: 5 mins
Cook Time: 18 mins
Total Time: 23 mins
Servings: 12 blondies

Ingredients

  • ½ cup unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg
  • teaspoons vanilla extract
  • ½ cup peanut butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
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Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper. Leave some parchment paper hanging over both ends of the dish for easy removal later. Lightly grease the parchment paper with nonstick cooking spray. Set aside.
  • Combine the melted butter and sugar in a large mixing bowl until well combined, and then mix in the egg, vanilla extract, and peanut butter and mix until well combined.
  • Mix in the salt and flour until smooth and then spread the batter evenly into the baking dish. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
  • Use the parchment paper to lift the blondies out of the dish, let cool completely, and then slice them into squares using a sharp knife. Serve and enjoy!
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Notes

  • If you want to add more texture to them, feel free to throw in chopped walnuts, white chocolate chips, or raisins.
  • Make sure the blondies are completely cool before cutting them, so you can make neat squares.
  • Store them in an airtight container on the countertop for up to 5 days or in the refrigerator for up to a week. Freezing them is another option and, if you do that, you can thaw them overnight in the refrigerator or for a couple of hours on the countertop.

Nutrition Facts

Calories: 247kcal (12%), Carbohydrates: 28g (9%), Protein: 4g (8%), Fat: 14g (22%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 36mg (12%), Sodium: 107mg (5%), Potassium: 105mg (3%), Fiber: 1g (4%), Sugar: 19g (21%), Vitamin A: 259IU (5%), Calcium: 27mg (3%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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