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.
Very good, simple recipe although I recommend using parchment where the recipe calls for aluminum foil. Delicious, great texture, and a big hit with the whole family.
Super easy and very good thank you
…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!!!
Yay! I’m so happy you liked them. I just love the texture of these. Thanks for commenting! ~ Paula
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.
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.
Hmmmm, that’s interesting. They are gooey but they should have set in that length of time.
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!
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!!!
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…
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!!!