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Peanut Butter Blondies Recipe

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4.2 from 12 reviews

Peanut Butter Blondies are a rich, decadent dessert featuring a creamy peanut butter core sandwiched between two layers of buttery, sweet blondie batter. These bars are studded with optional chocolate chips for an extra touch of indulgence. Perfectly chewy with a slightly crisp top, they offer a delightful mix of textures and flavors that peanut butter lovers will adore.

Ingredients

Peanut Butter Layer

  • 1¼ cup (300 g) creamy peanut butter

Blondie Batter

  • ¾ cup (158 g) butter (vegan or regular), melted
  • 1 cup (200 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 1¾ cup (220 g) all purpose flour
  • ⅓ cup (80 g) semisweet chocolate chips or chopped chocolate (dairy free or regular), OPTIONAL

Instructions

  1. Prepare the Peanut Butter Layer: Line an 8×8 inch baking pan with wax paper on all four sides to prevent sticking. Melt the peanut butter in the microwave or on the stove until smooth. Pour the melted peanut butter into the lined pan evenly. Freeze for 1 to 2 hours until solid enough to remove in one piece.
  2. Preheat the Oven and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Once the peanut butter is frozen, carefully lift it out of the pan using the wax paper. Discard the wax paper and line the pan with parchment paper, allowing some overhang for easy removal later.
  3. Melt Butter and Mix Sugars: In a large bowl, melt the butter using a microwave or stovetop. Add the light brown sugar and granulated sugar to the melted butter. Whisk vigorously until the mixture forms a smooth paste that easily pulls away from the bowl sides.
  4. Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until fully combined and smooth.
  5. Add Flour and Salt: Gradually add the all-purpose flour and salt to the wet ingredients. Mix gently with the whisk until just combined, about one minute. Avoid over-mixing to maintain a tender blondie texture.
  6. Fold in Chocolate Chips: Gently fold in the optional semisweet chocolate chips with a spatula until evenly distributed.
  7. Assemble the Blondies: Pour half of the blondie batter into the prepared parchment-lined pan, spreading evenly. Carefully peel the frozen peanut butter layer off the wax paper and place it on top of the batter layer. Pour the remaining batter over the peanut butter layer and spread evenly. Optionally, sprinkle extra chocolate or peanut butter chips on top for garnish.
  8. Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes. The top should be crinkly, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
  9. Cool and Serve: Allow the blondies to cool completely in the pan before lifting out using the parchment overhang. Slice into 16 bars and enjoy!

Notes

  • Using wax paper to freeze the peanut butter layer ensures easy removal without sticking.
  • Do not overmix the batter after adding flour to avoid tough blondies.
  • The optional chocolate chips can be substituted with dairy-free varieties for a vegan-friendly version.
  • Make sure to fully cool the blondies before slicing to keep their shape intact.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.

Find it online: https://yumntasty.com/peanut-butter-blondies-recipe/