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Peanut Butter Blondies cut into squares garnished with dark chocolate and chopped roasted peanuts.
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5 from 5 votes

Peanut Butter Blondies

Chewy, buttery and loaded with peanuts and dark chocolate our Peanut Butter Blondies are a simple and delicious treat for the peanut butter lover in your life!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: bars, blondie, brownie, peanut butter
Servings: 16
Calories: 150kcal
Author: Tricia

Ingredients

  • 4 tablespoons unsalted butter browned and cooled (56g)
  • 2 tablespoons creamy peanut butter (33g)
  • ¾ cup all-purpose flour (100g)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup packed light brown sugar (170g)
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup peanut butter chips or bittersweet chocolate chips (90g)
  • ½ cup salted roasted peanuts rough chopped (2 1/4oz or 65g) plus extra for garnish
  • 2 ounces dark chocolate bar chopped or chocolate chips for garnish

Instructions

  • Preheat oven to 350℉.
  • Cut a length of parchment paper to fit a 8x8 baking dish allowing the paper to come up to the top of the pan on both sides. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment paper lightly with cooking spray. Set aside.
  • In a small light colored pan over medium heat, melt the butter stirring occasionally. Cook the butter until it begins to have a nutty smell and turns amber in color. Do not overcook as it will burn easily. Remove the browned butter to a glass bowl or cup. Stir in the 2 tablespoons peanut butter and set aside to cool.
  • Whisk ¾ cup flour, baking powder and salt together in a small mixing bowl. Set aside.
  • Combine the browned butter and brown sugar until blended. Add the egg and vanilla and mix well. Fold the dry ingredients into the butter mixture just until combined. Do not over-mix.
  • Add the peanut butter or chocolate chips and the peanuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan. Sprinkle a few more peanuts on top along with chunks of dark chocolate if desired.
  • Bake until the top is shiny, cracked and light golden brown, 22-24 minutes. Do not over-bake. Blondies should be chewy, not crunchy.
  • Cool the Blondies in the pan then lift out using the parchment paper as a sling. Transfer to a cutting board and slice into bite sized squares. Enjoy!

Notes

Store blondies at room temperature in an airtight container for up to 5 days.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 104IU | Calcium: 27mg | Iron: 1mg