Pin Chocolate peanut butter blondies are those comfort bakes I keep coming back to when only something gooey and sweet will do. The combo of melty chocolate and creamy peanut butter tastes like pure nostalgia, and the minimal prep means you can go from mixing to munching in under an hour. This is my secret weapon when unexpected guests drop by or when I just need a quick bake sale win.
I first made these on a rainy Saturday when I was low on groceries but desperate for dessert My neighbor stopped by and ended up leaving with half the pan and the recipe scribbled on a napkin
Ingredients
- Allpurpose flour I use unbleached for a tender crumb: Look for a flour that feels light and fine when pinched
- Baking powder: Ensures the blondies rise just enough for that classic thick bite Freshness matters so check your date
- Salt: A pinch boosts both peanut butter and chocolate flavors Opt for sea salt if you have it for a cleaner finish
- Unsalted butter: Melted for easy blending and that signature chew Choose good quality butter for the richest taste
- Light brown sugar: Adds caramel notes that pair perfectly with peanut butter Make sure it is soft and moist
- Egg: Helps bind and add moisture Fresh large eggs work best
- Vanilla extract: Lends warmth and depth Real vanilla transforms the overall flavor go for pure extract if possible
- Creamy peanut butter: Swirling this in brings pockets of salty sweet goodness Use a brand that is smooth and pourable for the best swirl
- Semisweet chocolate chips: Provide melty bites throughout Use a wellbalanced chocolate with at least 50 percent cocoa for rich flavor
Instructions
- Preheat and Prep:
- Prepare your oven by setting it to 350 degrees Fahrenheit or 175 degrees Celsius Line an eightbyeight inch baking pan with parchment paper letting the edges hang over so you can easily lift the blondies out later This helps prevent sticking and makes cutting easier
- Mix Dry Ingredients:
- In a medium mixing bowl whisk your allpurpose flour with baking powder and salt Whisk thoroughly to evenly distribute the leavening and seasoning so there are no clumps
- Mix Wet Ingredients:
- In a larger bowl add your melted slightly cooled butter and light brown sugar Use a whisk to stir them together until the mixture looks silky and smooth This dissolves the sugar which helps produce that sought-after fudgy middle Crack in your egg and pour in the vanilla extract Whisk again making sure there are no yolky streaks left behind
- Combine Mixtures:
- Add the dry mixture to the wet bowl Use a spatula or wooden spoon to gently fold them together just until you cannot see streaks of flour An undermixed batter keeps the blondies soft and dense Overmixing can make them tough
- Add Chocolate Chips:
- Pour in half the chocolate chips and gently fold them into the batter so each slice will have chocolate in every bite Set aside the rest of the chips for the top
- Spread in Pan:
- Scrape the batter into your prepared pan and smooth it out with a spatula or the back of a spoon Try to get an even layer so your blondies bake consistently
- Swirl in Peanut Butter:
- Dollop the creamy peanut butter by spoonfuls all over the top of the batter Take a kitchen knife or skewer and gently swirl it through the batter This marble technique creates beautiful peanutty ribbons in each square Sprinkle the remaining chocolate chips overtop
- Bake:
- Place your pan in the center of the oven Bake for twenty two to twenty five minutes The edges should look set and lightly golden while the center will seem soft Test doneness by inserting a toothpick near the center If it comes out with just a few moist crumbs it is done
- Cool and Cut:
- Let the blondies cool completely in the pan This firming step is key for clean slicing and the perfect chewy texture Once fully cool lift them out using the parchment overhang and cut into sixteen squares for even pieces
Pin Chocolate chips are my favorite part here I always sneak in a handful extra for more gooey pockets When my kids made these for the first time they spent ages perfecting the peanut butter swirl and now it is our go to kitchen family activity
Storage Tips
Keep blondies in an airtight container at room temperature for up to four days They will stay soft and chewy longer if you wrap individual squares in parchment Pop them in the fridge for a firmer bite or freeze for up to two months Thaw at room temperature before serving
Ingredient Substitutions
Swap peanut butter for almond butter or sunflower seed butter if you have allergies Replace semisweet chocolate chips with milk or dark versions Adjust sweetness to taste Blondies are forgiving with flour so you can try a gluten-free blend just keep an eye on the texture
Serving Suggestions
These shine all on their own but for parties I love cutting them smaller and serving with vanilla ice cream and a little caramel drizzle Let them sit slightly warm for the ultimate gooey effect For kids pack them in a lunchbox for a homemade treat
Cultural and Historical Context
Blondies originated as the vanilla answer to brownies but adding peanut butter and chocolate takes the classic bake to irresistible American bake sale territory You will find versions of these bars at school functions and family cookouts across the country
Seasonal Adaptations
Add a swirl of fruit preserves like raspberry or strawberry for a summery twist Sprinkle crushed pretzels on top for salty crunch in the fall Fold in chopped nuts or dried cranberries for a festive winter batch
Bake sales and sleepovers at our house are never complete without a tray of these gooey bars The prettiest swirls come when you do not overmix the peanut butter and let your knife glide gently
Success Stories
Every time I serve these at neighborhood gatherings the pan empties before the rest of dessert hits the table One friend said they tasted like childhood and asked for the recipe to make with her own kids If you want to make a memory this recipe is your shortcut
Freezer Meal Conversion
Blondies freeze beautifully After baking and cooling cut them into squares and wrap each one tightly in plastic Wrap the batch in foil or a freezer bag When ready to enjoy let them thaw at room temperature or microwave briefly for a warm treat Pop in lunchboxes straight from the freezer for a midmorning surprise
Pin Enjoy these chewy chocolate peanut butter blondies as a delightful treat any time of day. They are perfect for satisfy cravings or sharing with loved ones.
Recipe FAQ
- → How do I achieve the best swirl effect with peanut butter?
Drop spoonfuls of peanut butter onto the batter, then use a knife or skewer to gently swirl it through for a marbled look without overmixing.
- → Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter adds extra texture and crunch to each blondie square. Adjust based on preference.
- → How can I tell when the blondies are fully baked?
Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- → What’s the best way to store blondies for freshness?
Place cooled bars in an airtight container at room temperature. They stay fresh for up to four days.
- → Can I substitute dark chocolate for semisweet chips?
Absolutely. Dark chocolate will add a richer, slightly more intense flavor to the bars.