Peanut Butter Blondies are dense, chewy and full of wonderful peanut butter. An easy from-scratch recipe, these Peanut Butter Blondies will satisfy your sweet treat craving!
Always remember, you can never have too much peanut butter. This rich, sweet dessert bar had a gooey center with crispy edges.
Made in one bowl, I love Peanut Butter Blondies because they’re cinch to make. You can whisk the ingredients by hand, no mixer required!
Peanut Butter Blondies are the perfect snack if you have someone that doesn’t like chocolate. I know right? Who doesn’t like chocolate?! I have actually come across people that don’t. My parents are not big fans of chocolate. I usually make lemon desserts or blueberry desserts for them.
I have a lot of dessert recipes with peanut butter on callmepme.com. However, I only have one savory recipe that I can think of and it’s the peanut butter dipping sauce which is ah-mazing! You should totally make that one!
Peanut Butter Blondies
- First, what’s the difference between brownies and blondies? Brownies have cocoa in them. Blondies do not. Sometimes blondies are called ‘blond brownies’.
- As well, this recipe is made in one bowl, without a mixer.
- Additionally, this makes the perfect amount so you don’t have to worry about eating them for days, not that that would be a bad thing!
- Typically, blondies have mix-ins such as walnuts, pecans, white or dark chocolate chips. I chose to leave my Peanut Butter Blondies plain. If you want more flavor and texture fill free to add up to a cup of your choice of mix in.
- As hard as it will be, wait until the blondies are cool before cutting. Otherwise, you risk them falling apart. If, however, you can’t wait (I totally understand that and neither could I.) Scoop your blondie in a bowl and eat it with a spoon! Oh, my the way, it’s really good covered with vanilla ice cream and caramel sauce!
Peanut Butter Blondies
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Save To Your Recipe BoxIngredients
- 1/2 cup butter melted
- 1 cup light brown sugar
- 1 large egg at room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup peanut butter*
- 1/4 teaspoon salt
- 1 cup all purpose flour
Instructions
- Preheat oven to 350 degrees F.
- Spray a 8x8 inch square pan with non-stick spray. I then line the pan with heavy duty foil and spray the foil. This will allow for easier removal.
- Add egg and vanilla and stir to combine.
- Mix in peanut butter and stir until smooth.
- Add salt and flour and stir until combined.
- Pour into prepared pan.
- Bake 20 to 25 minutes until pick inserted in center comes out clean. Allow to cool before cutting.
Notes
Nutrition
See my brownie recipes.
Here are my blondies recipes.
See my peanut butter recipes.
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Paul A Maddox says
…Easiest blondie recipe yet! Just made these, and they are just the scratch to the “I want somethin’ with peanut butter” itch! They are officially going into rotation with me!!!
Paula says
Yay! I’m so happy you liked them. I just love the texture of these. Thanks for commenting! ~ Paula
Pat Christian says
12/24/2022. I made these today for Christmas Eve. I doubled the recipe and used a 9X13 pan. After readying comments what I did different was to beat the butter and sugar until almost fluffy. After adding the other ingredients I baked this for 60 minutes at the 350*. The end result is PERFECT AND DELICIOUS bloodies with a chewy center and a slight crunch on top.
Shauna says
I’m not sure what went wrong but mine never seemed to cook through. I used regular PB and followed the recipe exactly! I cooked for 20, added 5 more min, then another 5 and another 5, still never cooked through. Flavor was ok though.
Paula says
Hmmmm, that’s interesting. They are gooey but they should have set in that length of time.
Kim says
My husband is a picky eater and was craving sweets. I only had peanut butter in the house so this recipe attracted me since I didn’t need cream, chocolate, etc. He had never had a blondie but loves peanut butter cookies. After making these, I think these will be the main dessert I make! Better than peanut butter cookies! My family of 4 almost ate the whole pan in 1 night!
Anna says
By the time I was ready to “pour” into Pyrex, it was too thick (maybe due to my cold house) so improvised and added a dash of canola oil and a half cup water + (1/8c nonfat dried milk which I hear makes any baked item more chewy….) after this, it was portable. Added chopped honey roasted pecans on top (so the kids at dinner will second guess mowing these down haha!) Will report back with how it goes! Thanks!!!
Mary says
I made these with a jar of pistachio and Rose butter I had in the cupboard getting close bb date too expensive and good to throw away and omg they were amazing. Have since made with peanut butter still very good but not as scrumptious as the Pistachio butter a pity it’s so expensive although maybe that’s a good thing…
Paula says
Oh. My. 😍 That sounds wonderful. I haven’t tried Pistachio Butter! I’m putting it on my list! I bought some very expensive pecan butter for a recipe and it was so scrumptious!!!
REBECCA P LINGERFELT says
These were so good. The outside has a texture similar to shortbread, they totally metled in my mouth. I’m going to make these again but with less sugar and a little more peanut butter, maybe PB powder.
Tiara Nanoo says
Salted butter or non Salted?
Paula says
unsalted
Samuelito says
I’ve made this recipe several times and everyone always loves them. I usually use coconut oil 1:1 for butter, which offers a tiny little twist on the flavor that I really like.
Paula says
Great tip, Thanks!!
Melvin says
Hi – I would LOVE to try this recipe out.. do u think the results would be different if I browned the butter, and used a homemade peanut butter miso????
Paula says
They def be different. Browned butter would be good, not sure about the pb miso
Sara says
Whats better, this or your 3 ingredient peanut butter blondie recipe? Is that one still gooey?
Thanks!
Paula says
This one is better in my opinion. This one is gooey-er (is that a word?😅) and stays soft and tender. The 3 ingredients pb starts drying out quicker and is a little grainy from the sugar.
Olivia says
I love gooey PB blondies and this recipe was bang on! Exactly what I was looking for. I added in chopped white choc too. Easy and quick to do – thank you!
Ashton says
Delicious! Followed the recipe and used regular peanut butter and it turned out great, not too oily, not too dry or too sweet. I’ll be saving this one. I can see this being a recipe you can easily add whatever you want to. Great peanut butter flavor without being overpowering. Thanks!
Britania says
These didn’t work out for me unfortunately. They were extremely oily and not at all the chewy texture described. More like a greasy cookie dough texture. They were gritty from the sugar not dissolving.
I’m not sure what could’ve went wrong. I followed the recipe exactly. I wonder if it might be something in the flour measurement method. I use the dip and sweep method and it certainly seemed like the oiliness could’ve been improved with more flour. It seems Creaming the butter and sugar may help the sugar dissolve? Lastly, i used natural peanut butter and am wondering if the recipe was tested with a conventional peanut butter. Anyway, these sounded delicious and the photo shows the texture I was hoping for. Hopefully I can figure out what was amiss and give these another try.
Paula says
It was probably the peanut butter. Natural vs conventional peanut butter do not react the same in recipes.
Britania says
Did you test this recipe with natural peanut butter or a no-stir, sweetened variety? Thanks!
Paula says
No, I used regular peanut butter.
Paula says
Regular Jif
Liz says
I was craving something peanut buttery and these were exactly what I was hoping for! I doubled the recipe and put in a 9×13 pan and baked for 20 minutes. They were buttery and delicious! Thank you for sharing!
ChrisB says
Omg!!! So simple to make and amazingly delicious!!! Thank you for sharing your recipe.
STEFANIE says
Found you recipe for my PB loving sister in laws bday and it was such an easy recipe! Added some white chips to the batter and caramel chips melted on top for frosting. Thanks!!
Paula says
Happy you found me and enjoyed the recipe.
Rebecca Wood says
I would like to double the recipe. Will this work and should I use a 13×9 pan or larger?
Paula says
Yes, you can double and yes, use a 9×13
Rebecca Wood says
Thank you!
Faith Motes says
Do you cook for the same amount of time with the 9×13
Paula says
You need to double the recipe if you want to cook them in a 9×13-inch pan. Otherwise, they will be too thin. Yes, same length of time.
Cora says
Very good ! Doubled the recipe, baked in 9×13 and added Reeses pieces to the top. Thank you for such a yummy recipe.
Lisa McDowell says
These look so good! I am gaining weight just looking at them! Thank you!!!!
Danielle says
I love this recipe but I was wondering could you use regular sugar instead of brown sugar
Rebekah Lamberth says
You can substitute 1 c white sugar + 1 T Molasses for each cup of brown sugar. My mother had a VERY similar recipe when I was a girl that just used white sugar.
Phyllis Newsome says
I have these in the oven now…I added chopped peanut butter cups to the top before baking…
felicia@ingredient1 says
As much as we love our brownies, it is impossible to resist a sweet and gooey blondie at any time. We love this recipe, but would like to make it with an alternative nut-butter, perhaps almond or cashew. Do you think this substitute would work?
Paula says
I do think either almond or cashew butter would work. However, all the almond butter I’ve ever used is thicker than peanut butter, if this is the case with what you’re using, you’ll probably want to increase the butter by a couple of tablespoons.
Nora says
I was in a pinch and looked up easy recipes, this came up so I gave it a try. Absolutely delicious, I stuck to the exact recipe and added crumbled peanut butter chocolate candies to the top, my whole family devoured them. Thank you!!
Erin @ The Spiffy Cookie says
I concur, never too much peanut butter!