Combining two of my favorite things, peanut butter and chocolate, this peanut butter blondies recipe only requires one bowl, is ready in a jiffy, and is super delicious. Follow the video tutorial for a step-by-step guide as to how to make this recipe!
I love blondies and I love peanut butter. Together, they are the perfect combination, especially when you add chocolate chips. Blondies are a fun alternative to cookies and or brownies. They are an easy snack as they are handheld. They can be cut up into little bars so that they make a perfect treat for little ones, and they are easy to pack and take with you. This recipe has little prep time, everything can be mixed in one bowl, and is absolutely delicious. Let’s dive in to this recipe.
FAQ
How do I know when my blondies are done?
Blondies should be a beautiful golden brown on the top. In addition, you stick a toothpick into the center to see if it comes out clean. If it does, then, your blondies are done! This blondie recipe is not a super long cook time, so, just be sure to check them at the appropriate time!
What tools do you need for this peanut butter blondie recipe?
- Mixing bowl
- Whisk
- Spatula
- Measuring Cups
- Parchment paper (optional)
- 8×8 inch pan (or a 9×13)
Why is my blondie recipe so cakey?
It could be that you added more liquid that you should have to the recipe. It is also possible that you did not fully incorporate your dry ingredients (you may have under mixed them). Over baking is also a possibility. If you want your blondies to bake accurately, depending on the size of your pan (read further below on the page) make sure to begin to check them at the appropriate times. Despite your oven saying it is a certain temperature, it could be that the actual temperature in your oven is not correct and you may not get the right bake on your blondies if you do not check them at the right times.
Can I make any substitutions to this recipe?
I have only ever made the recipe this way. Remember, not all gluten free all purpose flour is created equal. The all purpose flour I use in this recipe is King Arthur and if you use a different one, you may not get the same results. Typically, 1:1 flour mixes are okay in recipes like this, however, I always state which flour I use and like best!
I use chocolate chunks in this recipe however you are more than welcome to use chocolate chips instead. Chocolate chips can be easier to come by depending on your local grocery store.
Can I use just one type of sugar instead of two?
I like the mix of sugar in this recipe because brown sugar typically gives a more caramelized flavor to the blondie recipe. However, if you only have one or the other, it will suffice! I will say, if you are only going to use one, I would personally use brown sugar.
Can I make this dairy free?
The only dairy in this recipe is butter. I have made this recipe only using regular butter however you can try using a dairy free alternative.
If I cannot have peanut (and vis a vis peanut butter) is there an alternative I can put in its place.
I think most nut butters would suffice here. However, make sure it is not an organic butter. The oil makes too runny and will make this blondie recipe too soft. The taste / flavor will be a bit different, but, almond butter would also be delicious!
How do I store these? Can I freeze blondies?
Yes. They will freeze for up to 3 months.
Are blondies meant to be gooey in the middle?
Yes. Blondie recipes should be a bit gooey in the center but not to the point where they are underbaked. To see if your blondies are finished baking, stick a toothpick into the center of the blondies. If it comes out clean then you are good to go. If there is a bunch of batter still stuck to the toothpick, then pop it back into the oven until it is fully baked. You want your blondies to be baked!
What do I need for this Peanut Butter Blondies Recipe?
- 1 stick of melted butter, 8 tablespoons unsalted butter
- ¾ cup creamy peanut butter, do not use organic
- 1 cup light brown sugar
- ½ cup White Granulated Sugar
- 1 cup Chocolate Chunks
- 2 cups Gluten Free Flour, I used King Arthur Gluten Free Measure for Measure Flour
- 2 large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- Flakey Salt, optional
How do I make them?
- Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
- Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
- In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
- Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8×8 pan, bake for 35 minutes. If you are using a 9×13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
- To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.
*It is imperative to allow the blondies to cool completely otherwise they will fall apart when you cut them.
*make sure your butter is melted when adding it to the mixing bowl! You do not want clumps.
Looking for similar recipes?
Raspberry Blondies
Black Lake Brownies
Double Chocolate Chip Cookies
Easy Gluten Free Chocolate Crinkle Cookies
Chocolate Heath Bar Cookies
Raspberry Lemon Cheesecake Bars
Peanut Butter Blondies Recipe
Ingredients
- 1 stick of melted butter 8 tablespoons unsalted butter
- ¾ cup creamy peanut butter do not use organic
- 1 cup light brown sugar
- ½ cup White Granulated Sugar
- 2 cups Gluten Free Flour I used King Arthur Gluten Free Measure for Measure Flour
- 2 large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- Flakey Salt optional
Instructions
- Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
- Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
- In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
- Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8x8 pan, bake for 35 minutes. If you are using a 9x13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
- To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.
Video
Notes
Nutrition
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Angela says
Your photos and video tutorials are fantastic. So easy to understand. I love that your recipes can be made with regular flour, 1 to 1 ratio. My blondies turned out great and were absolutely delicious.
Laura Sirkovsky-Kauffman says
Thank you! I’m so glad!