Let’s talk about blondies. They’re like brownies’ slightly less chocolatey, but equally delicious cousin. And peanut butter blondies? They’re in a league of their own. Rich, chewy, and packed with peanut butter flavor in every single bite, these bars are buttery, perfectly sweet, and absolutely irresistible.
Studded with melty chocolate chips for good measure, they’re the kind of treat that disappears from the pan before you’ve even had a chance to cut them into squares. Make a batch for a party, a potluck, or just because you deserve something amazing. Fair warning: they’re dangerously addictive.
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
Combine Wet Ingredients
In a large bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and well combined.
Add Eggs and Vanilla
Whisk in the eggs one at a time, then the vanilla extract, until smooth.
Add Dry Ingredients
Add the flour, baking powder, and salt to the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
Add Chocolate Chips
Fold in 1 cup of the chocolate chips, reserving about ½ cup for pressing on top.
Spread in Pan
Pour the batter into the prepared pan and spread evenly. It will be thick. Sprinkle the reserved chocolate chips over the top and press them in gently.
Bake
Bake for 25-30 minutes until the edges are set and golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The center will still look slightly soft.
Cool Completely
Let the blondies cool completely in the pan on a wire rack. This is essential for clean slices—at least 2 hours.
Slice
Use the parchment overhang to lift the blondies out of the pan. Place on a cutting board and slice into squares with a sharp knife.
Serve and Store
Serve at room temperature. Store in an airtight container at room temperature for up to 5 days.
Pro-Tips for Peanut Butter Blondie Greatness
- Use Classic Peanut Butter: Natural peanut butter separates and can make the blondies greasy. Stick with classic processed peanut butter.
- Don’t Overbake: Pull them when the center still looks slightly soft. They’ll continue to set as they cool.
- Reserve Chocolate Chips for Topping: Pressing extra chips on top before baking gives you those beautiful, melty chocolate pools.
- Cool Completely: Warm blondies will fall apart. Patience is rewarded with clean, beautiful squares.
- Customize Your Chips: Use white chocolate, peanut butter chips, or a mix for different flavor combinations.
