Blondie vs. Blondie

These super quick and easy Peanut Butter Chocolate Chip Blondies are ultra chewy will satisfy any peanut butter-chocolate craving. [caption id="" align="aligncenter" width="500"] Peanut Butter Chocolate Chip Blondies[/caption] The reason...

23 Responses to “Blondie vs. Blondie”

  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 πŸ™‚

    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? πŸ˜€

  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. πŸ™‚

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

    These look perfect! Love your site πŸ™‚

  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 – – 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 πŸ™‚

  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!

  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

    There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’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 ;^:;"

  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! πŸ™‚

  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. πŸ˜€

    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. πŸ™‚

    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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