A one-bowl wonder that is perfect for when that craving hits!
Traditionally, blondies are the non-chocolate version of brownies. If you’re a chocoholic, you may question the existence of a non-chocolate brownie, but stay with me a minute. The dense, chewy texture of brownies is a great feature to try with other flavor profiles, and a blondie lets you do just that. Peanut butter, with its nutty and slightly salty flavor, is a natural choice for amping up a plain blondie and making it irresistible. Even without chocolate!
Blondies are the ultimate treat to whip up when the craving hits, you need a bunch of bars for a bake sale, or you just want an easy homemade dessert. Blondies, along with their cousins brownies, have been popular in the States since the 19th century. Some food historians speculate that blondies were actually the original brownies, since early recipes didn’t always include chocolate and were sweetened with molasses, which would give them a caramel color.
You will love making peanut butter blondies for many reasons. The recipe calls for a short ingredient list (mostly pantry staples), you only need one bowl (no fancy equipment!), and, perhaps most importantly—they’re delicious. The rich, creamy peanut butter is a wonderful sweet and salty addition to the naturally dense, chewy texture of blondies. Whether you are a middle-piece or edge-piece person (I’m an edge-piece person), you will love these sweet, buttery treats.
That classic blondie/brownie texture
Whether it’s a blondie or a brownie, texture is key. Dense, chewy, and a little crisp around the edges, it’s a satisfying, hearty bite every time. The squares in the middle of the pan tend to be a little fudgier without being gloppy or too gooey, and the edges a bit firmer. So, what’s the secret to this amazing texture? It’s the melted butter. Unlike cookies, for instance, where you might cream together softened butter with sugar, in blondies you merely mix melted butter with the sugar and eggs. By not creaming the butter and sugar, you avoid adding extra air to the batter. This way, the bars bake up dense, rich, and chewy.
How do I store leftovers?
Store leftover peanut butter blondies at room temperature for up to 3 days or for up to 1 week in the refrigerator. Either way, keep them in a resealable bag or airtight container for freshness. Peanut butter blondies also freeze well. Double-wrap them and freeze for up to 2 months. Thaw at room temperature for about 1 hour before serving.
Serving suggestions
If you want to amp up the peanut butter flavor in these blondies, consider adding one cup of peanut butter chips to the batter in step four. For me, blondies and brownies both call for ice cream. Top your still-warm peanut butter blondie with a scoop of Vanilla Ice Cream, and you just might find yourself in foodie heaven. For added richness, you can frost the blondies. Try Peanut Butter Frosting or, if you need that chocolate fix, Chocolate Fudge Frosting. Wait until the blondies are cool to frost, and use an offset spatula to apply the frosting evenly.
Peanut Butter Blondies
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 1/2 cup peanut butter
- 1 pinch kosher salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper and lightly grease the paper.
- In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mixing well.
- Stir in the peanut butter until the mixture is fully combined.
- Add the salt, all-purpose flour, and baking powder. Gently fold the mixture until just combined; do not overmix.
- Carefully pour the batter into your prepped pan and spread it out evenly. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the blondies to cool completely in the pan. Use the parchment paper overhang to lift them out, then cut into squares and serve.
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