Peanut Butter Blondies

Peanut Butter Blondies

Diana Rattray

  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
253 Calories
14g Fat
26g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 253
% Daily Value*
Total Fat 14g 19%
Saturated Fat 6g 28%
Cholesterol 93mg 31%
Sodium 227mg 10%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Protein 6g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These peanut butter blondies are made with butter and brown sugar, along with peanut butter. The chewy blondies are perfect for bake sales or parties or bake them for a weekend treat for your family. 

We used a mixture of milk chocolate and peanut butter morsels in these moist, chewy peanut butter bars. Feel free to use milk chocolate or semisweet chocolate chips in these brownies, or use all peanut butter chips. If you like a little crunch, add about 1/2 cup of chopped roasted peanuts.


  • 6 tablespoons butter (melted)
  • 1 cup light brown sugar (packed)
  • 1/2 cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup flour (all-purpose)
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup peanut butter and milk chocolate morsels (or all chocolate chips or peanut butter morsels)

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 

  2. Grease and flour an 8- or 9- inch square baking pan. 

  3. In a mixing bowl with an electric mixer, beat melted butter, brown sugar, and peanut butter until smooth and creamy.

  4. Beat in the egg and vanilla.

  5. Slowly beat in flour, soda, and baking powder.

  6. Fold in chocolate chips or a mixture of chocolate and peanut butter chips.

  7. Spread or pat evenly (mixture will be thick) in the baking pan and bake for 20 to 25 minutes, or until set. Don't overbake.

  8. Cool on a rack and then cut into bars or squares.


  • If you plan to take the bars out of the pan, line the pan with parchment paper or foil with at least 3 inches of overhang on the ends. You don't have to grease parchment, but if you use foil, grease and flour the foil as directed. Once the cookies are baked and cooled, grasp the ends of the paper or foil and lift the blondies out in one piece.
  • Blondies With Chocolate Glaze: As soon as you take the blondies out of the oven, sprinkle semisweet chocolate chips over the surface. Let stand for a few minutes, or until very soft. Spread the melted chocolate over the blondies with an offset spatula or the back of a large spoon. Let them cool completely before cutting.

Recipe Variations

  • Add about 1/2 cup of chopped peanuts, walnuts, or pecans to the blondies.
  • Add 1/2 cup of brickle or toffee chips to the batter.