Perfect Peanut Butter Blondies

Peanut Butter Blondies is my easy, 45-minute dessert bar recipe that any pb lover will appreciate. These scrumptious, soft and chewy blondie bars are great for parties, holiday gatherings, or as a potluck dessert.

A close up of peanut butter blondies on a white speckled plate

Table of Contents

If you love peanut butter desserts, this easy blondie recipe is a must-make.

The center is soft and gooey, and the top is crispy, crackly, and golden brown. They're a delicious cross between chewy peanut butter cookies, gooey homemade brownies, and soft blondie bars.

Why You'll Love This Recipe

The bars are great for a snack or light dessert. This sweet treat tastes delicious with a tall glass of milk or a cup of hot coffee or tea.
Freezer friendly. Save time by making a double (or triple!) batch of the blondies at one time. They freeze well for up to 4 months, and defrost quickly, too.
Easy to make. Make a batch with basic pantry staples. The ingredients come together in one bowl.

In case you're wondering what the difference is between a brownie and a blondie, it's all about the flavor!

Brownies have a chocolate or cocoa powder base, while blondies have a vanilla base.

A hand holding a peanut butter bar above a platter with more of the dessert bars.

Ingredients

See ingredient substitutions in the next section. ⬇️

To make these peanut butter bars, you'll need a few basic baking ingredients:

Small bowls of basic baking ingredients to make a peanut butter dessert.

light brown sugar: I like to use brown sugar because it has molasses in it, which helps to keep the bars moist while adding a deep flavor.
unsalted butter: If you want to splurge, use a European brand of butter. The extra butterfat will give your peanut butter blondies an indulgent flavor and creamy texture.
No-stir peanut butter: To prevent the bars from being greasy, be sure to use a no-stir variety. Creamy Jif or Skippy are both good choices.
leaveners: This blondie recipe calls for both baking soda and baking powder. If you haven't used them in a while, it's a good idea to test them for freshness.
salt: You can use either sea salt or Kosher salt. Avoid using iodized table salt because it tends to add a metallic after-taste to baked goods.

Substitutions and Blondie Variations

all-purpose flour: If you'd like to make the blondie bar recipe gluten-free, swap out the AP flour for a cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
light brown sugar: You can substitute with dark brown sugar, but expect the bars to have a deeper molasses flavor.
peanut butter: You can experiment with using chunky peanut butter, as well as other nut butters, like cashew butter or almond butter.
egg: The eggs add structure to the bars, and also add moisture, so I don't recommend using egg substitutes like flax eggs. However, you could probably use a liquid egg replacer. If you want to do some testing on your own, feel free! For tips and suggestions, read my article, Egg Substitutions for Baking.
vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.

Add ins: You can stir in up to one-half cup of extras to the blondie batter. Tasty options include chocolate chips, white chocolate chips, and peanut butter chips. Using chopped peanuts will add a nice crunch to the bars. To create a chocolate peanut butter blondie bar, you can mix in chopped or mashed peanut butter cups or even Reese's Pieces!

How to Make Peanut Butter Blondies

Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️

Overhead of creamy brown mixture in a mixing bowl.

Make the blondie batter.

Unbaked peanut butter blondies in a square white baking dish.

Spread the batter into a greased baking pan.

a close up of peanut butter bars in a white baking pan.

Bake until the mixture is set, but still a little glossy on top. If they don't look fully baked, it's okay - they'll finish baking in the pan as they cool.

Liz's Tips for the Best Blondies

Don’t over mix the batter. If the flour is mixed too much, the protein strands (gluten) can cause the bars to be dry and crumbly.
Tap the bottom of the pan on the counter before baking. After you’ve leveled out the batter in the pan, give the pan a few taps on the counter to settle the batter and remove any air bubbles.
Avoid over baking. When a toothpick inserted into the peanut butter blondies comes out clean or with a few moist crumbs, remove the pan from the oven. The bars will finish baking as they cool down after removing them from the oven.

📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness

This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:

Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
If the solution doesn't start to bubble immediately, it's time to replace your leavener.

A plate piled high with peanut butter blondies.

Storage

Storing: You can store this recipe for up to 4 days in an airtight container at room temperature.

Freezing: You can freeze these for up to 3 months.

Wrap the blondies individually in plastic wrap and store in a freezer-safe container or zip-top bag. Thaw completely before enjoying.

Blondie Recipe FAQ

Are blondies meant to be gooey in the middle?

Yes, blondies are meant to be gooey in the middle. They should be set, but not super firm.

Why are my blondies not gooey?

If your blondies are not gooey, they were likely baked too long. Be sure to take blondies out of the oven when the edges are set but the tops look a bit glossy. They'll finish baking as they cool.

Other Peanut Butter Desserts