Deliciously gooey in the middle, with tons of peanut butter flavor, these one-bowl Peanut Butter Blondies come together in less than an hour!
The Boy. Loves. Peanut butter. I have absolutely mentioned this before, but whenever I say I’m baking he asks if there will be peanut butter and, if not, can there be peanut butter? It’s an obsession, and he needs to seek help. But I am a shameless enabler here. No apologies. So, he’ll have to attend a PBAA (Peanut Butter Addicts Anonymous) meeting another day. See, these blondies were originally going to be chocolate chip blondies. However, in anticipation of the inevitable outpouring of peanut-butter-less distress from The Boy, I added peanut butter. But I didn’t simply add peanut butter, oh no. Don’t fret. There is peanut butter in the batter. There are peanut butter chips. There are peanut butter cups. I went peanut butter crazy, and I have no regrets. If The Boy still has a problem with the peanut buttery-ness of this dessert, he’s gonna have to either rush to that PBAA meeting or move to the Reese’s factory.
Pandemic Pantry Tips: I made another batch of these Peanut Butter Blondies for The Boy to take to work in the Emergency Room, but I couldn’t find peanut butter chips on my last trip to the Mega Market. I did however come across Reese’s Pieces, so I made the switch. And boy, was it good. They’ve got that little bit of crunch from the candy coating that wakes you up and reminds you, oh yeah, I’m having the time fo my life eating these peanut butter blondies right now. Feel free to use whatever peanut buttery goodness you have on hand for these. If you don’t have any chips, add peanuts if you have them.
But if you simply don’t have peanut butter or just plain don’t like it (madness), you can use almond butter or even tahini! How fun would that be? (The Boy is concerned. It’s ok bud, there’s still peanut butter in yours.)
So yeah, have fun, bake some blondies with whatever bits and bobbles you have. It’s a Pandemic. Be creative!
- 1 ½ sticks (12 tablespoons) unsalted butter
- ⅓ cup creamy peanut butter
- 1 ½ cup packed brown sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp fine grain kosher or sea salt
- 1 tsp vanilla extract or paste
- 2 large eggs, lightly beaten
- ½ cup chocolate chips (whatever you like most. I used milk chocolate this time)
- ½ peanut butter chips (optional, but delicious. If you can’t find them just add another ½ cup of chocolate chips)
- 8 - 10 peanut butter cup candies
- Preheat oven to 350°. Spray an 8x8” baking pan with non-stick spray. Line the pan with parchment paper, leaving some paper to hang over the sides to use as a handle for lifting out the blondies later. Spray the parchment with non-stick spray as well. Set aside.
- In a small bowl whisk together the flour, baking soda and salt. Set this aside too.
- In a medium saucepan (big enough to add your dry ingredients to later), melt the unsalted butter. Allow to cool for a few minutes, then stir in the peanut butter. Add the brown sugar and whisk together until fully combined. Add the vanilla and eggs and whisk until they are completely incorporated.
- Add the dry ingredients into the wet ingredients, being careful not to over mix. Just barely fold everything together until there are no more streaks of flour. Fold in the chips. Pour the batter into your prepared pan and smooth the top. Scatter the chopped peanut butter cups over the top and lightly press into the batter.
- Bake at 350° for 25-30 minutes or until the top is a lightly golden brown. A toothpick or skewer inserted in the middle should come out with just a few crumbs. Let cool on a wire rack for at least an hour. Go do a puzzle or watch an episode of that show. Remove from the pan (using your handy dandy parchment handles 😊) and either allow to cool completely or go absolutely mad and just start munching.