Peanut Butter Blondies
Indulgent treats that balance the nutty flavor of peanut butter with the sweetness of classic blondies, offering a crunchy outside and chewy inside.
Servings: 24 pieces
Calories: 250kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter Using unsalted butter allows you to control the overall saltiness.
- 1 cup creamy peanut butter Creamy peanut butter is recommended for a smoother texture, but crunchy can be used for added texture.
- 1 cup brown sugar, packed Brown sugar contributes moisture and a slight chewiness.
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free blend if needed.
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup peanut butter chips (optional) Optional but recommended for extra peanut butter flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, melt the unsalted butter and peanut butter together until smooth.
- Stir in the brown sugar and granulated sugar until evenly mixed.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
- If desired, fold in the peanut butter chips.
- Pour the batter into the prepared baking pan, spreading it evenly.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the blondies cool in the pan for at least 10 minutes before slicing into squares.
Notes
Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in the microwave for a few seconds if desired.