✔ Updated · one bowl, step photos and doneness tips
Peanut butter blondies are my one-bowl answer to a brownie craving: chewy, buttery bars with a salty-sweet peanut butter kick and pockets of melty chocolate chips. I only dirty one bowl, one spoon and one baking pan.
At a glance
The one tip that matters: Pull them when the center still looks a little underdone. Blondies keep setting as they cool, and an overbaked pan turns cakey and dry.
Why You'll Love These Blondies
- One bowl, no mixer and very little washing up.
- Chewy and fudgy, thanks to melted butter, brown sugar and an extra yolk.
- Salty-sweet, with peanut butter and melty chocolate in every bite.
What You Need
- Melted butter: melted, not creamed, for a dense, chewy bar.
- Peanut butter: creamy or chunky. I like chunky for little crunchy surprises.
- Brown sugar: caramel flavor and chew.
- Egg plus a yolk: richness and a fudgy middle.
- Flour, baking powder and salt: just enough structure.
- Chocolate chips: semisweet balances the sweetness.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Spoon and level the flour. Scooping straight from the bag packs in extra flour and turns blondies dry.
- Don't overmix after the flour. Stir just until it disappears, so the bars stay chewy, not tough.
- The extra yolk is the chew. It makes the bars rich and fudgy, so don't skip it.
- Cool completely before cutting. Warm blondies are soft and fall apart. Patience gives you clean squares.
- Mix-ins: white chocolate chips, chopped peanuts, toffee bits or a swirl of jam on top before baking all work.
- Corner politics: the corners are mine (baker's privilege), and Lucy and Max split the chewy edge pieces in our house.
Chewy Peanut Butter Blondies
16
bars15
minutes28
minutes280
kcal1
hour43
minutesOne-bowl peanut butter blondies: melted butter, peanut butter and brown sugar beaten with an egg and an extra yolk, then mixed with flour and chocolate chips and baked until golden at the edges and fudgy in the middle.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1/2 cup creamy or chunky peanut butter
1 1/2 cups packed light brown sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup mini marshmallows (optional)
Directions
- Heat the oven to 350°F. Line a 9×9-inch pan with parchment, leaving an overhang to lift the bars out.
- In a large bowl, whisk the melted butter, peanut butter and brown sugar until smooth. Whisk in the egg, extra yolk and vanilla until glossy.
- Add the flour, baking powder and salt and stir just until no dry flour remains. Fold in the chocolate chips and marshmallows, if using.
- Spread the thick batter evenly in the pan.
- Bake for 26 to 30 minutes, until the edges are golden and set and a toothpick in the center comes out with moist crumbs, not wet batter. Cool completely in the pan, at least 1 hour, then lift out and cut into 16 bars.
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More Bars and Cookies
Love a peanut butter bake? Try my buckeye brownie cookies or the no-bake peanut butter cornflake cookies. If you're on team brownie, my Nutella brownies are just as easy.
Frequently Asked Questions
What is the difference between a blondie and a brownie?
A blondie has no cocoa or melted chocolate in the batter. It gets its flavor from butter, brown sugar and vanilla, so it tastes like a chewy butterscotch bar. Brownies are chocolate-based.
How do I know when blondies are done?
The edges should be golden and set, and the center should look just set with no wet shine. A toothpick in the middle should come out with a few moist crumbs, not raw batter.
Why are my blondies cakey?
Too much flour, overmixing or overbaking. Measure the flour by spooning it into the cup, stir just until combined, and take them out while the center still looks slightly underdone.
Can I use natural peanut butter?
You can, but stir it very well first. Natural peanut butter can make the bars a little oilier and more crumbly. A regular no-stir creamy or chunky peanut butter gives the most reliable chew.
How do I store peanut butter blondies?
Keep them airtight at room temperature for up to 4 days. They freeze well for up to 3 months; wrap bars individually and thaw at room temperature, or warm one in the microwave for 10 to 15 seconds.
