Peanut Butter Blondies Recipe
If you’re craving a soft, chewy, peanut-buttery treat that comes together fast with pantry ingredients, this Peanut Butter Blondies Recipe is about to be your new favorite dessert bar recipe.
These homemade blondies are everything I want in a peanut butter dessert: thick and fudgy in the center, lightly crisp at the edges, and full of rich, nutty flavor. Think of them as the happy marriage between a blondie brownie recipe and a soft peanut butter bar—simple enough for a Tuesday night, special enough for a potluck or bake sale.
As a 50-year-old mom who has baked her way through plenty of school events, church socials, and “Mom, we need something for tomorrow!” moments, I can tell you this is an easy blondie recipe you’ll lean on again and again. The batter comes together in one bowl, no mixer needed, and the texture of these chewy blondie bars makes them disappear fast.
Let me explain what makes them extra special and how you can tweak them for your own kitchen.
Why You’ll Love This Peanut Butter Blondies Recipe
- Fast and fuss-free. One bowl, no mixer, and everything is ready for the oven in about 15 minutes.
- Chewy and fudgy, not cakey. These fudgy blondie bars stay soft in the center with crisp, golden edges.
- Pantry-friendly ingredients. Classic baking staples—flour, butter, brown sugar, peanut butter—nothing fancy or hard to find.
- Perfect for sharing. They slice into neat, chewy dessert bars that pack well for lunches, parties, or bake sales.
- Customizable. Add chocolate chips, peanuts, butterscotch, or even swirl in jam—this simple blondie recipe is a great base.
- Kid- and adult-approved. Sweet, salty, and nostalgic—like a peanut butter cookie and a brownie had a baby.
- Great make-ahead treat. They stay soft for days and freeze beautifully, so you can bake ahead for busy weeks.
- Works in multiple pan sizes. Make thicker blondies in an 8×8 pan or a larger batch for a crowd in a 9×13.
Ingredients for the Best Peanut Butter Blondies Recipe
Here’s what you’ll need to make these blondies with peanut butter. I’ve added a few notes from years of baking and plenty of taste-testing around my kitchen table.
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1/2 cup (113 g) unsalted butter, melted and slightly cooled
(Salted works too—just reduce the added salt slightly.) -
1 cup (250 g) creamy peanut butter
Use a regular peanut butter like Jif or Skippy for best texture; natural peanut butter can make the bars a bit oily or crumbly, but it can work with extra mixing. -
1 cup (200 g) packed light brown sugar
Brown sugar gives these homemade blondies their chewy texture and rich caramel notes. -
1/3 cup (65 g) granulated sugar
Adds sweetness and helps with those slightly crisp edges. -
2 large eggs, room temperature
Room temperature eggs mix in more easily and help the bars bake evenly. -
2 teaspoons pure vanilla extract
Don’t skip this—it rounds out the peanut butter flavor. -
1 1/2 cups (190 g) all-purpose flour, spooned and leveled
Too much flour = dry bars, so measure gently or use a kitchen scale if you have one. -
1 teaspoon baking powder
Gives the blondie brownie recipe just a bit of lift without making it cakey. -
1/2 teaspoon fine sea salt
If your peanut butter is very salty, you can reduce this to 1/4 teaspoon. -
1/2 to 3/4 cup (85–130 g) chocolate chips or chunks (optional but highly recommended)
Semi-sweet chocolate chips, dark chocolate chunks, or even peanut butter chips all work beautifully. -
2–3 tablespoons chopped peanuts or flaky sea salt for topping (optional)
For extra crunch and that bakery-style finish.
If you’re gluten-free, this peanut butter bar recipe also works with a good 1:1 gluten-free flour blend—just make sure it has xanthan gum included.
Step-by-Step Directions
You know what? This is one of those recipes that looks more complicated written out than it feels when you’re actually baking. Here’s exactly how I do it.
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Preheat and prep your pan.
Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, letting some overhang on the sides for easy lifting. Lightly grease the parchment. -
Melt the butter.
Melt the butter in a microwave-safe bowl or on the stovetop, then let it cool for about 5 minutes—it should be warm but not hot, so it doesn’t scramble the eggs later. -
Mix the wet ingredients.
In a large mixing bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy. This is where that classic chewy blondie bar texture starts, so whisk for a good 30–45 seconds. -
Add eggs and vanilla.
Whisk in the eggs, one at a time, followed by the vanilla extract. Mix just until everything looks smooth and thick. Try not to overmix here; you just want everything combined. -
Combine the dry ingredients.
In a small bowl, stir together the flour, baking powder, and salt. Use a fork or a small whisk so the baking powder doesn’t clump. -
Fold the dry into the wet.
Add the dry ingredients to the peanut butter mixture. Use a spatula or wooden spoon to gently fold everything together until you no longer see streaks of flour. The batter will be thick—almost like a soft cookie dough. -
Add your mix-ins.
Fold in the chocolate chips or other add-ins, if using. Reserve a small handful to sprinkle on top so the bars look extra pretty once baked. -
Spread the batter.
Transfer the batter to your prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer, pushing it into the corners. If it’s sticky, lightly grease your spatula or your fingers. -
Top and bake.
Sprinkle the reserved chocolate chips and chopped peanuts (if using) over the top. Bake for 22–28 minutes for an 8×8 pan, or 18–23 minutes for a 9×9 pan, until the edges are set and lightly golden and the center looks just barely underdone. A toothpick should come out with a few moist crumbs, not wet batter. -
Cool before slicing.
Let the peanut butter blondies cool in the pan on a wire rack for at least 45–60 minutes. This part is hard, I know, but it helps the bars set so you get nice, clean slices and that perfect fudgy center. -
Slice and serve.
Use the parchment overhang to lift the blondies out of the pan. Slice into 12 large or 16 smaller soft peanut butter bars. Serve plain, or warm with vanilla ice cream and a little drizzle of melted peanut butter.
Servings & Timing
- Yield: 12–16 blondies, depending on how big you cut them
- Prep Time: About 15 minutes
- Bake Time: 22–28 minutes
- Cooling Time: 45–60 minutes
- Total Time: About 1 hour 20 minutes (most of that is hands-off cooling time)
For a party, I usually cut smaller squares so I get closer to 20 chewy dessert bars from one pan.
Fun Variations on This Peanut Butter Blondies Recipe
Once you’ve made the classic version, try playing with these simple twists:
- Peanut Butter & Jelly Blondies: Swirl 1/3 cup of your favorite jelly or jam over the top of the batter before baking for a nostalgic PB&J peanut butter treat.
- Chocolate Chunk Swirl Blondies: Use a mix of dark and milk chocolate chunks and sprinkle extra on top for ultra-chocolatey, fudgy blondie bars.
- Salted Peanut Crunch Blondies: Add 1/2 cup chopped salted peanuts to the batter and a generous pinch of flaky sea salt on top.
- Gluten-Free Peanut Butter Blondies: Use a 1:1 gluten-free baking flour blend and check your chocolate chips to be sure they’re gluten-free.
- Peanut Butter Cup Blondies: Chop up mini peanut butter cups and fold them into the batter plus a few on top before baking.
- Butterscotch Blondie Bars: Swap the chocolate chips for butterscotch chips for a sweet, caramel-y twist.
If you’re baking for a holiday, you can even press seasonal candies on top—red and green candies for Christmas, pastel ones for Easter, or orange and brown for fall.
Storage, Freezing & Reheating Tips
One of the reasons I love this peanut butter bar recipe is how well it keeps. It’s very forgiving.
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Room temperature:
Store cooled blondies in an airtight container at room temperature for 3–4 days. Place parchment between layers if stacking so they don’t stick. -
Refrigerator:
For slightly firmer, extra-chewy blondie bars, chill them. They’ll keep in the fridge for up to 1 week. Let them sit at room temperature for 10–15 minutes before serving if you want them softer. -
Freezer:
Wrap individual bars tightly in plastic wrap, then place them in a freezer bag or container. Freeze for up to 3 months. Label with the date so you remember what’s what. -
Thawing & reheating:
Thaw frozen bars on the counter for about 30–45 minutes, or microwave one bar at a time for 15–20 seconds. For that fresh-baked feel, warm a thawed bar in a 300°F oven for 5–7 minutes.
These make a great “emergency dessert” stash in the freezer for when someone drops by or a sweet craving hits.
Notes from My Kitchen
- Don’t overbake. The most common issue with blondies is baking them too long. If they look a little soft in the center when you pull them out, that’s usually perfect. They continue to set as they cool.
- Measure flour gently. Scooping flour straight from the bag packs it down and can add quite a bit more than the recipe calls for. I spoon flour into the cup and level with a knife, or I use my trusty kitchen scale.
- Natural peanut butter notes. If you use natural peanut butter, stir it very well so the oil is fully mixed in. The batter may look slightly greasier, and the bars can be a touch more crumbly, but they’ll still be tasty.
- Pan size matters. An 8×8 pan gives you thicker, very fudgy blondies; a 9×9 makes them a bit thinner, with more chewy edges. Both are good—it just depends on what you like.
- Lining the pan saves headaches. Parchment with a little overhang makes it so easy to lift and slice the blondies. If you’ve ever tried to pry stuck bars from a pan, you know why I mention this.
- Rest time improves flavor. These blondies taste wonderful warm, but the peanut butter flavor deepens after a few hours. They’re even better the next day.
Honestly, this simple blondie recipe is one my grown kids still request when they come home—and that’s the best review I could ask for.
Peanut Butter Blondies Recipe FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter works well in this peanut butter blondies recipe and adds a little extra texture. If you use it, you can skip adding chopped peanuts on top if you like.
2. Why are my blondies dry or cakey?
Dry blondies usually mean too much flour or overbaking. Measure the flour carefully, and pull the pan from the oven when the edges are set but the center still looks a bit soft.
3. Can I double this recipe for a 9×13 pan?
Yes, doubling works great. Bake in a 9×13-inch pan and expect the bake time to be around 28–35 minutes. Keep an eye on the edges and test with a toothpick in the center.
4. Can I make these peanut butter blondies without eggs?
You can try replacing each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). The texture will be a bit denser but still delicious as an easy blondie recipe.
5. My blondies sank in the middle—what happened?
This can happen if they were underbaked or if the batter was mixed too aggressively after adding the flour. Make sure the center is just set and mix gently once the dry ingredients go in.
6. Can I reduce the sugar in this recipe?
You can reduce the total sugar by about 1/4 cup without hurting the structure too much. The bars will be a bit less chewy and more soft, but still very good.
7. How do I get clean slices?
Let the blondies cool completely, then use a sharp knife. Wipe the knife between cuts. For very clean edges, chill the bars for 30 minutes before slicing.
8. Are these peanut butter blondies freezer-friendly for meal prep?
Absolutely. They’re a great make-ahead peanut butter dessert. Freeze in portions and thaw as needed for lunch boxes, road trips, or late-night snacks.
Final Thoughts on This Peanut Butter Blondies Recipe
If you love soft peanut butter bars with that perfect chewy, fudgy center, this Peanut Butter Blondies Recipe is going to earn a permanent spot in your baking rotation. It’s quick, reliable, and endlessly adaptable—exactly the kind of peanut butter baking recipe I lean on when life is busy but I still want something homemade.
Give these chewy blondie bars a try and let me know how they turn out—leave a comment with your favorite variation or what your family thought. And if you enjoy dessert bar recipes like this, you might also love my other blondie and cookie bar ideas next time you preheat the oven.
Peanut Butter Blondies
Ingredients
- 1/2 cup unsalted butter 113 g, melted and slightly cooled (salted butter OK; reduce added salt slightly)
- 1 cup creamy peanut butter 250 g; use regular shelf-stable peanut butter (like Jif or Skippy) for best texture
- 1 cup light brown sugar 200 g, packed
- 1/3 cup granulated sugar 65 g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 1 1/2 cups all-purpose flour 190 g, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt reduce to 1/4 teaspoon if peanut butter is very salty
- 1/2-3/4 cup chocolate chips or chunks 85–130 g; semi-sweet, dark, or peanut butter chips, optional but recommended
- 2-3 tablespoons chopped peanuts or flaky sea salt for topping, optional
- parchment paper and nonstick spray or extra butter for lining and greasing the pan
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment and any exposed sides of the pan.parchment paper and nonstick spray or extra butter
- Melt the butter in a microwave-safe bowl or in a small saucepan on the stovetop. Let it cool for about 5 minutes until warm but not hot, so it doesn’t scramble the eggs.1/2 cup unsalted butter
- In a large mixing bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy, 30–45 seconds.1/2 cup unsalted butter, 1 cup creamy peanut butter, 1 cup light brown sugar, 1/3 cup granulated sugar
- Whisk in the eggs one at a time, then whisk in the vanilla extract until the mixture is smooth and thick. Do not overmix.2 large eggs, 2 teaspoons vanilla extract
- In a separate small bowl, whisk together the flour, baking powder, and salt until well combined and no baking powder lumps remain.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the peanut butter mixture. Using a spatula or wooden spoon, gently fold just until no streaks of flour remain. The batter will be thick, similar to soft cookie dough.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Fold in the chocolate chips or chunks, if using, reserving a small handful to sprinkle over the top before baking.1/2-3/4 cup chocolate chips or chunks
- Scrape the batter into the prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer, pushing it into the corners. If the batter is sticky, lightly grease your spatula or fingers.
- Sprinkle the reserved chocolate chips and chopped peanuts or flaky sea salt (if using) over the top. Bake for 22–28 minutes for an 8x8-inch pan, or 18–23 minutes for a 9x9-inch pan, until the edges are set and lightly golden and the center looks just barely underdone. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.1/2-3/4 cup chocolate chips or chunks, 2-3 tablespoons chopped peanuts or flaky sea salt
- Place the pan on a wire rack and let the blondies cool in the pan for at least 45–60 minutes so they can set and slice cleanly.
- Use the parchment overhang to lift the blondies out of the pan. Slice into 12 large or 16 smaller bars. Serve at room temperature, or slightly warm with vanilla ice cream and a drizzle of melted peanut butter if desired.
