These Peanut Butter Blondies With Chocolate Chips are moist, dense, and chewy with pockets of melted chocolate chips spread throughout the batter!
Even better is the fact that these irresistible blondies can be made from start to finish in just 40 minutes, perfect as a dessert served with a scoop of vanilla ice cream or a midday sweet treat!
Our family loves easy desserts and baking recipes especially when the fall season rolls around each year. Besides these peanut butter blondies, our favorites lately have been Pumpkin Spice Bundt Cake, Peach Cobbler Cake, Pumpkin Cheesecake Roll, and Brownie Crinkle Cookies.
Creamy peanut butter - Use regular smooth creamy peanut butter. You can use chunky peanut butter if you want the addition of chopped nuts in these blondies. While it’s possible to use natural peanut butter, it will decrease the moisture in the blondies.
Vanilla extract - I always use a high-quality vanilla extract for maximum flavor in any baked goods.
Eggs and egg yolk - these should be at room temperature as it will help to incorporate them into the blondie batter better.
Butter - Melted and cooled. Unsalted butter is preferable otherwise omit the salt called for in the recipe.
Sugar - I’ve used brown sugar for these blondies which keeps them moist and chewy on the inside!
All-purpose flour - This is a sturdy flour that’s great for holding add-ins like chocolate chips from sinking to the bottom. You can also use gluten-free flour though. Sifting the flour will ensure a smooth, lump-free batter.
Salt - Omit if you have used salted butter.
Baking powder - Check the expiration date on your baking powder as this will impact the rise of the blondies.
Chocolate chips - Semi-sweet chocolate chips and dark chocolate chips are great in these blondies. You could also use milk chocolate chips or white chocolate chips instead. To intensify the chocolate flavor in these blondies, increase the number of chocolate chips to ¾ cup. Keep in mind that you will also need more chocolate chips for decoration.
Sea salt flakes - To place on top of the blondies as an option. This really highlights the chocolatey flavor of these blondies.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Preheat the oven to 350 F.
In a large bowl, beat the butter and sugars on low. Add peanut butter. You can also use a food processor for this recipe.
One by one add eggs and yolk. Beat on low until all combined.
In a separate mixing bowl combine dry ingredients and then add to wet ingredients. Mix on low until everything combines. Fold in the chocolate chips.
Pour into a 8 or 9 inch brownie pan (greased or lined with parchment paper). Decorate with chocolate chips and sea salt flakes if using.
Bake for 30 minutes. The center should still be a little wobbly.
- Since all ovens differ, I suggest checking the blondies during the last 5-10 minutes of baking. The last thing you want is overbaked blondies otherwise they won’t be as chewy and dense as they should be.
- As with brownies, it’s normal for the edges to get cooked faster and become slightly drier. You can always slice the edges off prior to serving.
- Having the eggs and butter at room temperature assists the blondies in rising well and also helps prevent them from flattening too much during baking.
- An 8-inch or 9-inch baking dish works well for these blondies. Keep in mind that using a smaller, deeper dish will result in thicker blondies and you may need to adjust the baking time so that they cook through. If in doubt, insert a toothpick into the middle of the dish. The toothpick should come out moist but not with raw batter attached.
- If you want more of a fudgy center for your blondies, decrease the flour by about ¼ cup.
- Craving for more blondies? Try our chewy Oatmeal Chocolate Chip Bars next.
Freezing and Storing Instructions
If properly sealed in an airtight container these peanut butter blondies will last for a week or more.
They will remain moist and fudgy just as they were on the first day of baking.
In case you’ll need to refrigerate them, do it as soon as they will cool down completely. Freeze for 2-3 months Thaw in the fridge overnight.
Frequently Asked Questions
These chocolate chip blondies are soft, buttery, and chewy with a slightly crisp outer edge. They are deliciously dense like brownies with fudgy centers.
Blondies are pretty much the same as brownies except that they don’t include cocoa powder. They are essentially the vanilla version of traditional brownies.
You may be interested to know that blondies actually came before brownies since chocolate only became commercially available to the public in the early 1900s, about 10 years after the creation of blondies!
Absolutely! Simply use gluten-free flour instead of all-purpose flour. Something such as Bob’s Red Mill is a great alternative.
Blondies, like brownies, ought to be slightly moist and wobbly in the center when cooked properly. After all, you don’t want dried-out blondies!
You can test that your blondies are adequately cooked by inserting a toothpick into the center of the baking dish. It should come out moist but not with raw batter still attached.
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Easy Dessert Recipes
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Peanut Butter Blondies With Chocolate Chips
- ½ cup unsalted butter melted and cooled
- 1 + ¼ cup brown sugar
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs + 1 egg yolk room temp
- 1 + ¼ cup all purpose flour sifted
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup semi sweet or dark chocolate chips + more on to for decoration
- Sea salt flakes on top optional
- Preheat the oven to 350 F.
- In a large bowl, beat the butter and sugars on low. Add peanut butter. You can also use a food processor for this recipe.
- One by one add eggs and yolk. Beat on low until all combined.
- In a separate mixing bowl combine dry ingredients and then add to wet ingredients. Mix on low until everything combines. Fold in the chocolate chips.
- Pour into a 8 or 9 inch brownie pan (greased or lined with parchment paper). Decorate with chocolate chips and sea salt flakes if using.
- Bake for 30 minutes. The center should still be a little wobbly.