Chocolate Peanut Butter Blondies (Print)

Chewy blondie bars loaded with chocolate chips and creamy peanut butter for a decadent, easy dessert.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ Mix-ins & Toppings

08 - 1/2 cup creamy peanut butter
09 - 2/3 cup semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
03 - In a large bowl, combine the melted butter and light brown sugar. Whisk until smooth. Incorporate the egg and vanilla extract, mixing thoroughly.
04 - Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
05 - Gently fold in half of the semisweet chocolate chips.
06 - Spread the batter evenly into the prepared baking pan.
07 - Drop spoonfuls of creamy peanut butter over the batter. Use a knife or skewer to swirl the peanut butter into the batter. Sprinkle the remaining chocolate chips over the top.
08 - Bake for 22–25 minutes, or until the edges are set and a toothpick inserted into the center emerges with a few moist crumbs.
09 - Allow the blondies to cool completely in the pan before lifting out using the parchment paper overhang and cutting into squares.

# Expert Advice:

01 -
  • Easy enough for beginners yet impressive for gatherings
  • Only pantry staples are needed and most are likely already in your kitchen
  • Bakes up with an irresistibly dense chewy texture and golden edges
  • The chocolate peanut butter swirl turns every square into a showstopper
02 -
  • Packed with protein from peanut butter and eggs
  • Delivers that classic sweet and salty combo in every bite
  • Makes an amazing lunchbox treat or warm afternoon snack
03 -
  • Give butter a few minutes to cool before mixing so you do not accidentally cook the egg
  • For dramatic peanut butter swirls use a fork or toothpick and only swirl partially so the pattern stays bold
  • Underbake slightly for a fudgy texture and let the blondies finish setting as they cool

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