Chocolate Peanut Butter Blondies
Indulge in the ultimate fusion of sweet and nutty with these irresistible Chocolate Peanut Butter Blondies. Perfectly chewy with a golden crust, these blondies combine the rich creaminess of peanut butter with the decadence of melty chocolate chips in every bite. Made with pantry staples like brown sugar, all-purpose flour, and vanilla extract, this quick and easy recipe comes together in just 15 minutes of prep time and bakes to perfection in under half an hour. Ideal for satisfying your dessert cravings, these blondies are the perfect treat for peanut butter and chocolate lovers alike. Serve them warm for a gooey texture or chilled for a more fudgy consistency—either way, they’re pure bliss.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 120 grams creamy peanut butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 150 grams chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the light brown sugar and granulated sugar until well combined.
Add the peanut butter to the butter-sugar mixture and stir until smooth. Allow the mixture to cool slightly before proceeding.
Stir in the vanilla extract, then beat in the eggs, one at a time, until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain. Be careful not to overmix.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a chewy texture.
Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Slice into 12 equal pieces and serve.
Nutrition Facts
Calories |
4071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 344.5 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
