Blondie vs. Blondie

These super quick and easy Peanut Butter Chocolate Chip Blondies are ultra chewy will satisfy any peanut butter-chocolate craving.

Yield: 16 squares

Prep Time: 15 minutes

Cook: 25 minutes

These super quick and easy Peanut Butter Chocolate Chip Blondies are ultra chewy will satisfy any peanut butter-chocolate craving.

Tessa's Recipe Rundown...

Taste: I love peanut butter and I love chocolate. The combination of the two is perfect.
Texture: The main reason I love brownies and blondies and cookies so much is the texture. Soft, chewy, and slightly crisp around the edges. Mmm.
Ease: Straightforward & simple directions, no need to even wait for the butter to soften.
Appearance: I’ve concluded that pretty much anything in bar-form is going to look tasty. These blondies are no exception! Especially since they are beaded with just melted chocolate chips.
Cons: None. Except maybe the sugar and butter involved. Worth it though!
Would I make this again? 100% yes.

These super quick and easy Peanut Butter Chocolate Chip Blondies are ultra chewy will satisfy any peanut butter-chocolate craving.

Peanut Butter Chocolate Chip Blondies

Peanut Butter Chocolate Chip Blondies

The reason I might have an unmistakable attraction to blondies could possibly be because I’m a blondie (imagine me as a kid with light blonde ringlets). Or maybe it is because when blondies are done right they are positively mouth-watering. Especially when you add peanut butter to the mix. And chocolate chips.

I’ve noticed that the popularity and availability of blondies is much like the number of natural blonde people in the population – limited. It seems that cookies and chocolate brownies rule the hand-held dessert tray. But I think these blondies deserve a spot on the dessert tray too. They are simply delicious. Make them for your family or friends, I think they’ll agree.

Peanut Butter Chocolate Chip Blondies

Peanut Butter Chocolate Chip Blondies

How to make
Peanut Butter Chocolate Chip Blondies

Yield: 16 squares
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
These super quick and easy Peanut Butter Chocolate Chip Blondies are ultra chewy will satisfy any peanut butter-chocolate craving.

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups brown sugar
  • 1/2 cup natural peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk or semi-sweet chocolate chips

Directions

  1. 1. Preheat the oven to 350ยฐF. Grease a 9-inch by 13-inch pan and set aside.
  2. 2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. 3. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.
  4. 4. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the milk chocolate chips and lightly pressing them into the batter.
  5. 5. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.

Recipe Notes

Adapted from My Kitchen Addiction who adapted from Better Homes and Gardens
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Maria — June 7, 2010 at 7:11 pm

    Blondies, brownies, I love them all:) Especially if PB is involved. Yum!

  2. #
    Mary — June 7, 2010 at 8:11 pm

    Love that there is PB in this! Definitely want to try this! Bookmarked ๐Ÿ™‚

    xxMK
    Delightful Bitefuls

  3. #
    ajcabuang04 — June 8, 2010 at 2:38 am

    Def. can't go wrong with chocolate and peanut butter!! YUM!! Looks great!
    Would you mind checking out my blog? ๐Ÿ˜€ http://ajscookingsecrets.blogspot.com/

  4. #
    Carolus — June 8, 2010 at 7:27 am

    I get in love with that blondie, ty for post it

  5. #
    Neel | Learn Food Photography — June 8, 2010 at 4:37 pm

    Interesting recipe here. Thanks for sharing it with us.

  6. #
    Patty — June 10, 2010 at 1:20 am

    So then you're the blondie that wins! I love blondies too – these PB ones look awesome. Hope you had a great time out west. ๐Ÿ™‚

  7. #
    cookies and cups — June 11, 2010 at 6:17 pm

    These look perfect! Love your site ๐Ÿ™‚

  8. #
    Heather I. — June 11, 2010 at 9:43 pm

    I am with you on blondies, they are my favorite “bar” treat, especially with peanut butter. I'll have to try this recipe!

  9. #
    Cocina Savant — June 12, 2010 at 11:49 am

    These look quite splendid. I have had several variations of blondies but have yet to try peanut butter chocolate. Perfect combo.

  10. #
    Chris — June 13, 2010 at 10:19 am

    Just made these this weekend, and they turned out great! Thank you so much for sharing this recipe!

  11. #
    Reds — June 13, 2010 at 10:17 pm

    Made these this afternoon – http://redsie05.blogspot.com/2010/06/baking-sunday.html – they are DELICIOUS!! Thanks!

  12. #
    Love — July 3, 2010 at 8:58 pm

    I love blondies too. Found out about them in college at a UCLA/USC fotball game… My boyrfriend is a pb freak, so I made yours(just took them out of the over actually) – except I'm trying them this time in cupcake tins. Hope it workes out! Thanks ๐Ÿ™‚

  13. #
    Anonymous — July 7, 2010 at 8:50 pm

    i halved the recipe to make less in an 8X8 but i would have loved it if they were thicker! next time i'll double…even for the larger pan. great recipe though…used crunchy peanut butter and doubled it…also put a chocolate kiss on top of each serving before the oven. delicious!

  14. #
    Anonymous — July 24, 2010 at 5:28 pm

    this blog is seriously my new favorite! just made these blondie brownies and they are DELICIOUS!! i'm going to try to make your recipe for almond pomegranate cupcakes next! ^_^ i really like how original the recipes are on here. great photos too!
    -lauren

  15. #
    katepaolini — April 12, 2011 at 6:04 am

    just out of curiosity, all i have is whole wheat flour…do you think that would change the texture/taste of the blondies too much?

  16. #
    Tessa — April 12, 2011 at 3:52 pm

    Kate – I think whole wheat flour would work out, you might have to let the blondies sit out overnight for the whole wheat flavor and texture to subside a little. The nutty flavor of the flour should compliment the peanut butter!

  17. #
    Mohamed Hotz — April 24, 2013 at 12:55 pm

    Thereโ€™s just something special about homemade cookies, especially chocolate chip cookies, so far as Iโ€™m concerned. Itโ€™s a great family activity, something even children can help with, and everyone loves eating the results.`

    <Please do go look at our internet page ;^:;"http://www.caramoan.co/

  18. #
    Leslie — October 13, 2014 at 11:06 am

    These turned out so well! Thank you so much for sharing! I am thinking about making them again and substituting chopped Reeces candy for the chocolate chips. Definitely saving this recipe for future use! Thanks, again! ๐Ÿ™‚

  19. #
    Laurel — May 6, 2016 at 2:19 pm

    Hi Tessa!

    Here’s my dilemma/awesome opportunity: I have been asked to make desserts for my hubby’s company’s 30th anniversary dinner party in about 6 weeks, and for 2 lunches they’ll be holding that week for the public.

    I’ve loved using your recipes when I make treats for him and his buddies/coworkers: rich, decadent, they always get raves. And your recipes introduced me to baking by weight instead of dry measure. ๐Ÿ˜€

    I’m looking at needing ingredients enough for 400 bars. And I think this recipe is simple enough to multiply, but would I get the same results by converting the dry measure to weight?? It’ll be easier to buy just what I need if I can go by ounces of flour instead of cups. ๐Ÿ™‚

    I’ll have a sign to give source credit for this recipe since it isn’t my own, and I’m getting paid to make this.

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