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Peanut Butter Blondies are a peanut butter lovers dream. A peanut butter blondie base, topped with peanut butter cups and drizzled with chocolate and peanut butter!
These peanut butter blondies are a chocolate and peanut butter lovers dream come true! The blondie base is soft, chewy and perfectly delicious. The bars are packed with so much peanut butter flavor and chocolate goodness!
Ingredients
- Butter. I use salted butter.
- Creamy Peanut Butter. Use your favorite peanut butter brand. I prefer Jif or Skippy.
- Sugar. Granulated sugar and light brown sugar
- Eggs
- Vanilla Extract
- All Purpose Flour. I use unbleached all purpose flour
- Salt
- Baking Soda
- Peanut Butter Cups
- Chocolate Chips. You can use semi sweet, dark chocolate hips or even white chocolate chips. Another fun substitute would be Reese’s pieces.
How to Make Peanut Butter Blondies
- Beat your butter, peanut butter and sugar together in the bowl of a stand mixer with the paddle attachment until they are nice and fluffy.
- Add in eggs and vanilla and mix until combined.
- Mix all your dry ingredients together in a separate bowl and then add into wet ingredients. The trick is to not over beat your peanut butter blondies, so mix just until combined.
- Add the mixture to a 9 x 13 inch baking pan lined with parchment paper.
- Place your peanut butter cups on top and press into the batter.
- Bake at 350 degrees F for 25-30 minutes until the edges are golden brown. Don’t over bake.
- Cool to room temperature and then drizzle with melted chocolate and peanut butter.
- Allow the chocolate and peanut butter to set up before cutting into bars.
- Cut into 28 bars so that you end up with a peanut butter cup in each bar. You don’t want anyone to fell cheated!
Tips
- Line the pan with parchment paper. This makes it so much easier to just lift the bars out of the pan and cut them on the serving plate.
- Blondies can easily become dry if they are baked too long. Use a toothpick to test for doneness. You want there to be a few crumbs on the toothpick but not wet dough on the toothpick. The toothpick should not be completely clean which can indicate they were baked too long.
Frequently Asked Questions
What is the difference between a brownie and a blondie?
They both have the same chewy texture but a blondie is lighter and softer and made with brown sugar. Brownies are made with cocoa powder.
What can I use besides peanut butter?
If you are allergic or don’t like peanut butter you can substitute in your favorite nut butter such as almond butter or cashew butter.
What is the best way to store peanut butter blondies?
Keep any leftovers covered and stored in the refrigerator for 3-4 days. You can also freeze them for up to 3 months in an airtight container or wrapped in plastic wrap and foil.
Can I use natural peanut butter?
I have found that natural peanut butter doesn’t work as well in these bars, the texture and consistency is different.
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Peanut Butter Blondies
Ingredients
- 3/4 cup butter salted and softened
- 1/2 cup peanut butter creamy
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 28 mini peanut butter cups unwrapped
- 1/2 cup chocolate chips melted
- 1/3 cup peanut butter melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray or line with parchment paper.
- In a large bowl, beat together butter, peanut butter and sugars. Beat until light and fluffy.
- Add in eggs and vanilla, stir until combined.
- In another bowl, mix together flour, salt and baking soda. Add dry ingredients to wet ingredients and mix until just combined.
- Place batter into prepared pan.
- Press Reese’s peanut butter cups into batter. Place in a 4 x 7 row. Bake 25-30 minutes or until golden brown.
- Cool and then drizzle with melted chocolate and peanut butter. Allow to set up before cutting.
Tips & Notes:
Nutrition Facts:
Sarah W Anderson says
Are there changes in this recipe if I live quite a bit above sea level?
Leigh Anne says
Sarah . I live at 500 ft above sea level. If your normally change recipes for your altitude I would do the same with this recipe.