These thick, soft, and chewy peanut butter blondies are packed with peanut butter flavor. Made in one bowl with simple ingredients, they’re topped with roasted peanuts and flaky salt for an irresistible sweet-and-salty finish.
If you’re a peanut butter lover, these blondies are for you! With a full cup of peanut butter in the batter, they have plenty of rich, nutty flavor without needing chocolate chips, candy, or other mix-ins. Just pure peanut butter goodness.
They’re wonderfully thick with lightly browned edges and soft, chewy centers. A sprinkle of chopped roasted peanuts adds a little crunch, while flaky sea salt balances the sweetness. And because the batter comes together in one bowl, they’re just as easy to make as they are satisfying to eat.
Why You’ll Love These Peanut Butter Blondies
- Plenty of peanut butter flavor. Peanut butter is the star here, giving every bite a rich, nutty flavor.
- Thick, soft, and chewy. These substantial blondies have tender centers and lightly browned edges.
- One bowl, no mixer. Melted butter keeps the preparation simple, with minimal cleanup.
Tips for Soft, Chewy Peanut Butter Blondies
These blondies are easy to make, but a few small details will help you get that wonderfully soft, chewy center.
- Choose the right peanut butter. I recommend a conventional creamy peanut butter, like Jif or Skippy, for the most consistent results. Natural peanut butter that separates may affect the exture.
- Be careful not to over-bake. This is especially important for thick blondies. The edges should be set and lightly browned, but the center may still look slightly underdone. A pick inserted into the center should come out with a few moist crumbs. They’ll continue to set as they cool, so don’t wait for the center to look completely firm.
- Let them cool before cutting. It’s tempting to dig right in, but cooling completely gives the soft centers time to set and makes the blondies easier to cut into neat squares.
- Don’t skip the topping. Chopped roasted peanuts add a little crunch that contrasts nicely with the soft, chewy blondies. A light sprinkle of flaky sea salt brings out the peanut butter flavor and balances the sweetness. It’s a simple finishing touch that makes these blondies even better.
How to Store
Room temperature: Store the blondies in an airtight container at room temperature for up to 3 to 4 days.
Freezer: Wrap individual blondies tightly and place in an airtight, freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Any Excuse for Peanut Butter Blondies
I’m always happy to find another way to bake with peanut butter, and these blondies are an especially easy one to love. They’re simple enough for an afternoon baking project or a sweet treat during the week, but they’re also great for sharing at potlucks, parties, or just with a few fellow peanut butter lovers. No special occasion required!
Peanut Butter Blondies
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup (255 g) creamy peanut butter
- 1 ¼ cups (250 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons chopped roasted peanuts
- flaky sea salt, for finishing
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Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a large microwave-safe bowl. Let cool for a few minutes.
- Whisk in the peanut butter until smooth. Add the brown sugar and whisk until combined.
- Add the eggs and vanilla, and whisk until the mixture is smooth and slightly lightened in color.
- Add the flour, baking powder, and salt. Stir just until combined.
- Transfer the batter to the prepared pan and spread evenly.
- Sprinkle the chopped peanuts over the top.
- Bake 28 to 34 minutes, or until the edges are set and lightly browned. A pick inserted into the center should come out with a few moist crumbs. Don’t over-bake. The center should look slightly underdone.
- Place the pan on a wire rack. Immediately sprinkle lightly with flaky salt.
- Cool completely before lifting from the pan and cutting into squares.
Notes
- Peanut butter: Use conventional creamy peanut butter, such as Jif or Skippy, for the best consistency. Natural peanut butter that separates may produce different results.
- Storage: Store in an airtight container at room temperature for up to 3 to 4 days.
