Peanut Butter Blondies
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These gooey and chewy peanut butter blondies need just 9 simple ingredients! These blondies are stuffed with peanut butter and packed with chocolate chips. Plus, you can make these blondies in one bowl and you don’t need a mixer.
I’m a big fan of stuffed brownies and cookies! From my chocolate peanut butter brownies to my strawberry cheesecake cookies, I love creating recipes that are loaded with flavor. And these peanut butter stuffed blondies are no exception!
Just like my Nutella blondies, the peanut butter is frozen before being sandwiched between two layers of blondie batter, giving you the perfect peanut butter stuffed blondies!
Why You’ll Love These Peanut Butter Blondies
- These blondies with peanut butter are easy to whip up and you don’t even need a mixer.
- You can easily make this dairy-free, so it’s perfect if you have food allergies.
- This is the ultimate recipe for peanut butter lovers! I’ve also added some chocolate chips because chocolate peanut butter is one of my favorite combos.
- You only need 9 simple ingredients, nothing too fancy here.
Ingredients Needed
- Butter: you can use regular butter or dairy-free butter.
- Chocolate Chips: these are totally optional but I love adding them here! I recommend using semisweet or dark chocolate chips, but peanut butter chips would also be amazing.
- Peanut Butter: I suggest using commercial peanut butter, like Skippy’s or Jif, where it’s super creamy. I don’t recommend using natural peanut butter with the oil on top, it will change the texture of the blondies. You can also use crunchy peanut butter!
- Flour: I’ve tested this recipe with all purpose flour, but if you’re gluten-free you can use gluten free all purpose 1-1 baking flour.
Step by Step Instructions
Step 1: Line an 8×8 baking pan with wax paper. Melt the peanut butter in the microwave or on the stove. Pour the melted peanut butter into the pan and place in the freezer for 1-2 hours. You want it to be able to remove it as one solid piece.
Step 2: Once frozen, preheat your oven to 350°Fahrenheit. Take the baking pan out of the freezer and remove the wax paper with the peanut butter. Line the pan with parchment paper, making sure it overhangs. This will make it easier to remove the blondies once cooled.
Step 3: Melt the butter in a large bowl in the microwave or in a small pan on the stove.
Step 4: Add the granulated sugar and light brown sugar. Whisk together until it resembles a paste that pulls away from the side of the bowl.
Step 5: Add the eggs and vanilla extract and mix once more.
Step 6: Pour in the flour and salt and mix until just combined, make sure you don’t over-mix it!
Step 7: Gently stir in the chocolate chips.
Step 8: Pour half of the blondie batter into your prepared pan. Peel the frozen peanut butter layer off of the wax paper and place on top.
Step 9: Pour the remaining blondie batter on top and spread it so it covers the peanut butter layer. Feel free to sprinkle over more chocolate chips!
Step 10: Bake for 25-35 minutes. The tops of the blondies should be crinkly and a toothpick inserted in the middle should come out with wet crumbs, but not batter.
Step 11: Let the blondies cool completely before slicing.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients! It’s so easy to add too much flour if you use measuring cups, which will make your blondies dense and dry. Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
- Make sure to use wax paper and not parchment paper when you freeze the peanut butter layer! It’s a lot easier to peel off of wax paper than parchment paper.
- When lining the pan for the peanut butter blondies, make sure it’s hanging over the edges of the pan. That’ll make it much easier to remove the blondies!
- Let the blondies cool completely before taking them out of the pan or slicing them, otherwise they might just fall apart.
Storage Instructions
Store the blondies un-sliced in a pan, covered with foil, for 3-4 days. To store sliced blondies, keep them in an airtight container at room temperature.
To freeze, wrap them tightly in plastic wrap and then foil. Place in a freezer bag and freeze for 1-2 months. Let thaw at room temperature before enjoying.
More Blondie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Peanut Butter Blondies
Ingredients
- 1¼ cup (300 g) creamy peanut butter
- ¾ cup (158 g) butter (vegan or regular), melted
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- ½ tsp salt
- 1¾ cup (220 g) all purpose flour
- ⅓ cup (80 g) semisweet chocolate chips or chopped chocolate (dairy free or regular), OPTIONAL
Instructions
- Line your 8×8 baking pan with wax paper on all four sides (this helps the peanut butter not stick!). Melt the peanut butter in the microwave or on the stove. Pour the melted peanut butter into the pan and then freeze for one to two hours – you’ll know it’s ready when you can remove the peanut butter in one piece.
- Once the peanut butter has frozen, preheat the oven to 350°F. Take the frozen baking pan out of the freezer and remove the wax paper with the peanut butter. Line the pan with parchment paper, making sure it is slightly overhanging so you can easily lift the blondies out once cooled.
- Melt the butter in a large bowl in the microwave or in a small pan over the stove.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the flour and salt into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the blondies!
- Gently fold in the chocolate chips until just combined.
- Pour half of the blondie batter into the prepared pan. Peel the peanut butter layer off of the wax paper and place it on top of the blondie batter.
- Pour the rest of the blondie batter on top and spread it so it is evenly covering the peanut butter layer. You can sprinkle more chocolate chips or peanut butter chips on top now if you wish!
- Bake for 25-35 minutes. The top of the blondies should be crinkly and when you insert a toothpick in the middle the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the blondies cool completely before slicing. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Perfect shiny top!!
Amazing we did half penut butter half chocolate and it was amazing
I’ve never made blondies before but when I saw this recipe I had to try make it.. totally worth it. I couldn’t believe I got crinkly top.. my boys loved it, the gooey center was their favourite part. I love how you gave as the notes on how to store and for how long. Thank you Gabby for a great recipe!
So happy to hear it! Thank you for your review!
I just unearthed this gem of a recipe from deep, deep, deep inside some buried folder on my old laptop. My grandlings think you are the greatest genius of the century. (Who am I to argue!) I’ll mention that, in the interests of ganaching the lily, which I’m always in favor of, I added a semi-sweet chocolate ganache on top of these blond beauties – and peanut butter chips dotted on top of that! The girls were over the moon! Thank you, Gabby!
Sounds delicious 😍 Thank you John for your kind words!
Running short on butter, so can I replace it with margarine and add half a teaspoon of baking powder to get rid of that dense structure?
Margarine should work – I’m not sure about the baking powder addition as I’ve never tested them that way though!
Rather than purchase an entire roll of waxed paper, which I haven’t used in years, for the 8-inch square I’d need for this delicious sounding recipe, do you think it would work if I just used parchment paper (of which I have an abundance) and sprayed it down with Pam or something when forming the frozen layer of peanut butter?
Hi John! Parchment paper with pam works!