• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Baking / Cake / Easy Peanut Butter Blondies

Easy Peanut Butter Blondies

Published on August 2, 2021 by Helen Best-Shaw 9 Comments
Last Updated on May 13, 2022

Jump to Recipe - Print Recipe

This delicious peanut butter blondies recipe produces soft, fudgy pieces packed with chocolate chips, with a wonderful hint of sweet and salt. Quick and easy, this is a wonderfully mess-free, minimalist bake made with one bowl and one spoon!

A close up of delicious golden peanut butter blondies stacked two high on a marble board. The chocolate chips can be seen.

Everything You Need To Know

  • Easy peanut butter blondie recipe 
  • Why you will love my peanut butter blondies
  • Ingredients 
  • Easy peanut butter blondies recipe – step by step
  • Peanut butter blondies FAQs
  • Hints and tips for blondies
  • More blondie recipes
  • Easy Peanut Butter Blondies

Easy peanut butter blondie recipe 

Peanut butter is such a symbol of American food, that it seems a perfect match for blondies, a classic American style bake.

Blondies are great fun to make, not least because they are so easy that they never, ever go wrong. I have been baking them a lot recently, and this is a delicious variation on my easy blondie recipe.

I like the subtle hint of saltiness in a sweet recipe that comes with using peanut butter, much like the addictive quality of salted caramel.

This peanut butter blondies recipe is just right for a regular 8″/20 cm square pan, and uses one egg, making 16 pieces.

A marble board stacked with peanut butter blondies; a hand has picked one up.

Why you will love my peanut butter blondies

  • They are very easy to make, with minimal washing up!
  • No need for an electric mixer!
  • They are absolutely delicious.
  • Make from scratch in about 45 minutes.
  • As with all blondies and brownies, they’re ready straight from the baking tray. No assembly required.
  • Blondies keep well – about 5 days in a tin.
  • It’s easy to scale the recipe up for a party.

Ingredients 

Ingredients for peanut butter blondies: peanut butter, egg, butter, sugar, flour, chocolate chips, vanilla paste
  • Flour – You can use self raising but I use plain flour with added baking powder.

Pro Tip – Why Bake with Plain Flour? 

I’m often asked why I bake with plain flour and add a raising agent rather than use self raising. 

First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder, it is really easy to check that it is still fresh. 

Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space. 

  • Soft brown sugar – This has a good flavour and light soft brown sugar gives a good golden colour too.
  • Golden caster sugar – This lighter sugar provides balance.
  • Peanut butter – I’ve used smooth, but crunchy will work just as well. Every day supermarket own brand works perfectly – don’t use a posh peanut butter that separates!
  • Butter – Regular supermarket butter, not butter substitute.
  • Egg – Large free range
  • Vanilla extract – Vanilla extract is real vanilla. Vanilla essence is usually synthetic, so avoid it. I like vanilla paste with visible vanilla seeds. Adjust the quantity according to how potent it is.  
  • Baking powder – Leave it out if using self raising flour. If you have had your baking powder for a while, check that it is still fresh. It usually lasts for months, if not years past the expiry date, but it is best to check.  

Optional

  • Chocolate chips – the blondies are very good without, but chocolate adds another layer of indulgence.

Easy peanut butter blondies recipe – step by step

Preheat the oven to 180°C / 160°C Fan / Gas 4. Prepare an 8″/20 cm square baking tin, lining it with baking parchment, and then greasing with butter, cake release spray or a light neutral oil.

I favour foiled parchment for lining tins. It is a little more expensive but it is so much easier to use, and it stays in place when you fold it.

This recipe may look long, but every step is really easy!

Step one - melting butter and peanut butter, and mixing together.

Step One – Melt the butter and 50g of the peanut butter together. You can do this in a saucepan or in a large bowl or jug in the microwave. Don’t overdo it. You want it to melt but it shouldn’t be hot. Stir so they are well combined.

Top tip
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, half melt it and then take it out and stir until it’s all liquid. By doing this rather than trying to melt it all, you avoid burning or heating it.

Step two - sugar is added to the melted butter/peanut butter mix in a 1 litre glass jug.

Step Two – Now add the two types of sugar. Stir them in well.

Step three - adding an egg and vanilla extract to the mix, and stirring in.

Step Three – Add the egg and vanilla extract. Stir in well.

Flour and chocolate chips are added to the butter and sugar mixture, and stirred in.

Step Four – Add the flour, baking powder and chocolate chips. Fold them into the wet ingredients to form a glossy well mixed batter.

A square, parchment lined cake tin full of blondie batter, ready to cook.

Step Five – Transfer the batter to the prepared baking pan. Give it a gentle shake to level it out.

Melted peanut butter is poured over the top of the blondie mix, and swirled gently. The mix is ready to bake.

Step Six – Heat the remainder of the peanut butter in the microwave for about 10–20 seconds. It should be melted and runny, but not hot.

Pour the melted peanut butter over the blondie batter. Swirl it in, making sure you get it into the corners. I like to use the handle of a teaspoon to do this.

Baked blondies straight from the oven, still in the baking tin. They're ready to be allowed to cool.

Step Seven – Bake for about 25-30 minutes until the edges have risen, become crinkly, shrinking away from the edge of the pan. The centre will still be soft, and will wobble slightly if you (gently) shake the tray.

Turn the pan halfway through cooking if your oven doesn’t cook evenly. Do this as quickly and as gently as you can.

Allow the blondies to stand in the tin for 10–15 minutes on a cooling rack. The centre will continue to firm up in the residual heat it cools.

Remove from the tin and allow to cool completely before cutting

The blondies have been cut into squares, ready to enjoy.

Step Eight – Finally, cut the cool peanut butter blondies into a 4×4 grid to make 16 pieces.

Peanut butter blondies FAQs

What is the difference between blondies and brownies?

Instead of tasting of chocolate, blondies are rich, buttery and slightly caramel in flavour, with a gooey fudgy centre.

How do I know my blondies are cooked?

The edge will have risen and be wrinkled, there will be a paper thin crust over the blondies. The middle will be set, but still have some wobble.

Why are my blondies cakey?

Usually because there is too much liquid, or egg in the batter, or the mixture has not been stirred enough, or has been over cooked.

What peanut butter do I use?

Either smooth or crunchy. Supermarket own brand. Don’t use a fancy one which separates.

Hints and tips for blondies

  • Store for up to 5 days. Wrap the peanut butter blondies in the baking parchment you used to line the pan. Then seal them in an airtight tin. For a fresh from the oven taste, microwave for 10 seconds to warm up and restore that delicious gooey centre.
  • You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
  • To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit deeper and need a few minutes more to cook.
  • Take time to stir the flour in properly to prevent any separation and greasy blondies.
  • Use butter! You don’t want baking spread for blondies. It just doesn’t taste the same.
  • Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla. Use real vanilla!
  • Add some chunks of dark chocolate for real indulgence!

More blondie recipes

  • Classic easy blondies – gooey, fudgy, buttery and so so good
  • Coffee blondies – rich buttery blondies with added coffee – perfect with your mid morning pick me up
  • Biscoff blondies – the classic fudgy blondie laden with Biscoff spread, swirls and topping as well as crunchy pieces of Lotus biscuit
  • Explore more with my roundup of all the best easy blondies.
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Close up of delicious golden peanut butter blondies, with visible chocolate chips, staked on a board.
Print Recipe
BookmarkSaved!
4.86 from 7 votes

Easy Peanut Butter Blondies

This delicious peanut butter blondies recipe produces soft, fudgy slices, with a wonderful hint of sweet and salt. Quick and easy with minimal mess!
Servings: 16 blondies
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time30 mins
Prevent your screen from going dark

Ingredients

  • 115 g butter (melted)
  • 120 g peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 100 g soft brown sugar
  • 100 g golden caster sugar
  • 125 g plain flour
  • 1 tsp baking powder
  • 50 g chocolate chips
  • 1 pinch salt

Instructions

  • Preheat the oven to 180°C / 160°C Fan / Gas 4. Prepare an 8"/20 cm square baking tin, lining it with baking parchment, and then greasing with butter, cake release spray or a light neutral oil.
  • Melt the butter and 50g of the peanut butter, either in a saucepan or in a large bowl in the microwave. Don't let it get too warm. You want it to melt but it shouldn't be hot. When the butter is half melted, that's enough. Mix well.
  • Next, add the sugars. Stir them in well.
  • Add the egg and vanilla extract. Stir in.
  • Add the flour, along with any other dry ingredients (baking powder if needed), salt and chocolate chips if wanted . Fold in until you have a glossy batter.
  • Transfer the batter to the prepared baking pan and give it a gentle shake to level it out.
  • Melt the remaining peanut butter in a microwave, or in a small saucepan on a low heat. Don't heat it so much it burns or starts to separate: just warm enough to be runny is perfect. 20 seconds in my microwave is perfect for me; your microwave might be more powerful.
  • Pour the peanut butter over the batter and swirl it in, making sure you get it into the corners. I find the easiest way to do this is with the handle of a teaspoon.
  • Bake for 30–35 minutes, until a papery crust forms. The edges will have risen and become crinkly. The centre will still be soft, barely set, and will wobble if you (gently) shake the pan.
  • Allow to stand for 10–15 minutes on a cooling rack. The centre will carry on cooking and firm up as the blondie cools.
  • Cut the cool peanut butter blondies into squares to serve. I find a 4 x 4 grid is perfect.

Notes

If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
I favour foiled parchment for lining tins. It is more expensive but it is so much easier to use, and it stays in place when you fold it.
Nutritional Information 
  • This recipe is 7 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy Peanut Butter Blondies
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 62mg3%
Potassium 56mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 202IU4%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: American
Keyword: Peanut butter blondies
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Related Posts

  • Recipe: Herby Lemon Peanut Butter Crusted Salmon
  • Banana & Peanut Butter Breakfast Wrap
  • These vegan peanut butter, jelly, chocolate and banana quesadillas are a delicious, and easy to make treat
    Peanut butter Quesadillas with Jelly, Chocolate and Bananas
  • Easy vegan peanut butter muffins
    Easy Peanut Butter Muffins {Vegan}

Filed Under: Baking, Cake, Recipes Ingredients: Butter, chocolate chips, Egg, Flour, Peanut Butter, Sugar

Previous Post: « Easy Biscoff Fudge (4 ingredients)
Next Post: Easy Malteser Fudge (3 Ingredient) »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Emma

    5 stars
    Love these blondies as they are so easy to make.

    Reply
  2. Kelly

    5 stars
    These are just amazing. I have made them twice now

    Reply
  3. Sally

    4 stars
    I loved these – and what a great tip about the foil backed parchment. No more struggling to get regular parchment to fit the tin!

    Reply
  4. Ros

    5 stars
    I think we finished these before they were cool! Batter make another batch!

    Reply
  5. Sam

    5 stars
    I made a double batch of these to take to work. Everyone loved them!

    Reply
  6. Liz

    5 stars
    I really appreciate that this is for a smaller batch. not everyone wants cake to feed an army. thank you

    Reply
  7. Kate

    5 stars
    I love these, that combination of salty and sweet! So so good

    Reply
  8. Cheryl

    hi there! I’m wondering if there’ll be a difference if you just swirl PB that isn’t melted in?

    Reply
    • Helen Best-Shaw

      Hi Cheryl, for the best results with this recipe you need a fairly solid peanut butter that does not separate. I use a supermarket regular one, not one of those fancy ones that are prone to separation,

      Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Kebab Shop Salad (Red Cabbage Salad)

Kebab Shop Salad (Red Cabbage Salad)

Easy Lamb Shish Kebabs

Easy Lamb Shish Kebabs

Easy Coddled Eggs

Easy Coddled Eggs

Best Easy Fudge Recipes

Best Easy Fudge Recipes

Easy Parsnip & Apple Soup

Easy Parsnip & Apple Soup

Easy Slow Cooker Fudge

Easy Slow Cooker Fudge

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again