Chewy Peanut Butter Blondies with Chocolate Swirl

Peanut butter blondies are packed with peanut butter—1 cup in the batter—and peanut butter chips for extra pockets of flavor. Use natural or no-stir peanut butter in this simple, one-bowl recipe that bakes in about 40 minutes.

Why This Recipe Works

• High peanut butter ratio. This recipe uses a full cup of peanut butter so the nutty flavor is prominent in every bite—more than just a hint of peanut butter.
• Emulsified batter for maximum chew. Whisking the eggs and wet ingredients until smooth creates an emulsified batter that produces a thick, fudgy center with crisp edges. Texture comes from proper mixing more than extended baking.
• Works with natural or commercial peanut butter. Commercial no-stir peanut butters give a sweeter, uniform taste; natural peanut butter highlights pure nut flavor. Both work—just be sure natural peanut butter is well stirred before measuring.

These peanut butter blondies were developed to deliver a strong peanut butter flavor and that ideal chewy blondie texture. They come together in a single bowl and are an easy weeknight dessert or an indulgent snack to share.

Ingredients & Substitutions

• Baking Powder and Baking Soda: Together they provide a gentle lift without turning the bars cakey. Baking soda also promotes browning and enhances flavor.
• Unsalted Butter, Melted: Melted butter creates the dense, chewy texture blondies are known for. Use unsalted so you can control the final salt level.
• Smooth Peanut Butter: Natural peanut butter delivers pure nut flavor while commercial no-stir brands add sweetness and consistency. Stir natural peanut butter thoroughly before measuring.
• Peanut Butter Chips (optional): These boost peanut flavor and give creamy pockets in the bars. Fold them in at the end so the batter retains its tenderness.

See the recipe card below for exact quantities and full instructions.

Variations

• Mix-ins: Add up to 1 cup total of chocolate chips, butterscotch chips, chopped candy bars, or toffee pieces for variety.
• Peanut butter swirl: Dollop extra peanut butter on the batter surface and swirl with a skewer for visual interest and concentrated surface flavor.
• Toppings: Top cooled blondies with peanut butter buttercream, chocolate frosting, or a milk chocolate ganache for a richer finish.

Professional Tips

• Whisk the eggs thoroughly first. Properly whisked eggs help create an even, emulsified batter and avoid a dense crumb.
• Use well-stirred peanut butter. Fully incorporate the oil in natural peanut butter before measuring to prevent oily pockets.
• Pull them at the right moment. Remove from the oven when edges are set and lightly browned but the center still gives slightly; they continue to firm as they cool.
• Cool completely before slicing. Let the bars cool and, ideally, chill briefly for the cleanest slices and tidy edges.

How to Make Peanut Butter Blondies

A concise step-by-step overview. Exact measurements are available in the recipe card below.

Make Blondie Batter

Step 1: Prepare the pan. Preheat the oven to 325°F convection or 350°F conventional. Spray a 9-inch square pan or a 9×13-inch pan and line with crisscrossed parchment paper, leaving an overhang to lift the bars out later.

Step 2: Whisk the dry ingredients. Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Step 3: Mix the wet ingredients. In a large bowl, whisk eggs, vanilla, melted butter, peanut butter, and brown sugar until smooth and slightly lightened. Emulsify fully so the batter is glossy and uniform.

Step 4: Fold in the dry ingredients. Add the flour mixture all at once and fold gently with a rubber spatula until just combined. Fold in peanut butter chips if using.

Step 5: Spread the batter. Transfer the thick batter to the prepared pan and smooth into an even layer with an offset spatula.

Bake and Cool

Step 6: Bake until puffed and golden at the edges. Bake 15–25 minutes depending on pan size and material. A 9×13 metal pan finishes sooner; a 9-inch square pan takes longer; glass pans need a few extra minutes. The center should have a slight give and a skewer should come out with moist crumbs.

Step 7: Cool completely before slicing. Allow the blondies to cool in the pan on a rack. Once cool, lift them out using the parchment overhang and slice. Chilling briefly makes cleaner cuts.

Recipe FAQs

Before You Go

These blondies are perfect when you want a rich, no-mixer dessert that still feels indulgent. If you enjoyed this, try other blondie or bar recipes for more variations and flavor combinations.