Best Peanut Butter Blondies
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Peanut
Always remember, you can never have too much peanut
We like these after a meal of Honey Garlic Chicken Rollups.
Peanut Butter Blondies
I love Peanut
Peanut
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
Tips for making 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, and white or dark chocolate chips. I chose to leave my Peanut
Butter Blondies plain. If you want more flavor and texture, feel free to add up to a cup of your choice to 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 understand that, and neither could I.) Scoop your blondie in a bowl and eat it with a spoon! Oh, by the way, it’s really good, covered with vanilla ice cream and caramel sauce!
More to try
Here are a few more recipes I think you’ll enjoy: PEANUT BUTTER CUP BLONDIES, Banana Bread Blondies with Quick Caramel Frosting, Homemade Peanut Butter Oatmeal Breakfast Blondies, GRAHAM CRACKER BLONDIES, and 10 Blondies Recipes that are Better than Brownies.
Make my brownie recipes or my blondie recipes. You’ll also want to try my peanut butter recipes.
Peanut Butter Blondies
Ingredients
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 large eggs at room temperature
- 1/2 tablespoon pure 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 8×8 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.
- Combine melted butter and sugar in a bowl and whisk.
- 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.
Salted butter or non Salted?
unsalted
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.
Great tip, Thanks!!
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????
They def be different. Browned butter would be good, not sure about the pb miso
Whats better, this or your 3 ingredient peanut butter blondie recipe? Is that one still gooey?
Thanks!
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.
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!
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!
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.
It was probably the peanut butter. Natural vs conventional peanut butter do not react the same in recipes.
Did you test this recipe with natural peanut butter or a no-stir, sweetened variety? Thanks!
No, I used regular peanut butter.
Regular Jif