Easy Peanut Butter Blondies

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Close up of delicious golden peanut butter blondies, with visible chocolate chips, staked on a board.

4.88 from 8 votes

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: blondies

Author: Helen Best-Shaw

Prep Time5

Cook Time30

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.