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–+ servings
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Overhead view of cut peanut butter blondies to show top texture loaded with peanuts.

Peanut Butter Blondies

Perfectly soft and chewy peanut butter blondies that taste incredible and are so simple to make!

Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
YIELD 1 8x8-inch or 9x9-inch pan

Ingredients

  • 1 cup (140g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 7 tablespoons (100g) unsalted butter, softened
  • ½ cup plus 2 tablespoons (150g) smooth or crunchy peanut butter
  • ½ cup (100g) light brown sugar
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅔ cup peanuts (salted or not), coarsely or finely chopped

Instructions

  1. Preheat oven to 325°F/160°C degrees. Line an 8×8-inch or 9×9-inch pan with parchment paper or foil, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Grease the pan if you don't use foil.

  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and peanut butter on medium speed until smooth. Add both sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add the egg and vanilla and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Fold in chopped peanuts (reserve a few for the top if you like).

  4. Scrape the dough into the prepared pan and smooth the top. Sprinkle with peanuts. Bake the bars for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. (Underbake them slightly for a moist, fudgy bar). Let the bars cool completely, then lift the bars out of the pan and cut into squares.

  5. Store bars at room temperature or in the fridge in an airtight container for up to 3-4 days. Serve at room temperature. Bars can also be frozen for up to 2 months.

Recipe Notes

For more notes and helpful tips, see the full recipe at www.rosechocolatier.com