A month ago I shared a recipe for butterscotch bars that quickly became a family favorite—so much that the ingredients are now permanent items on my grocery list. They’re the perfect treat to enjoy after a long day, so when I found a similar recipe that swaps cashews and chocolate chips for peanut butter and peanuts, I had to try it.
Peanut butter blondies are made with flour, brown sugar, butter, peanut butter, baking powder, vanilla, salt, and corn syrup. Coarsely chopped peanuts are folded into the batter and sprinkled on top before baking. The result is every bit as satisfying as the butterscotch bars—chewy, buttery, and packed with peanut flavor. Delicious!
Cooking Tips for Perfect Peanut Butter Blondies
For consistent results, measure your ingredients carefully—using a kitchen scale makes a noticeable difference, especially for flour and brown sugar. Choose creamy peanut butter for a smooth, even texture; crunchy peanut butter will add extra bite but will still taste great. Use softened (but not melted) butter to help achieve that desirable chewy consistency. Mix gently and avoid overworking the batter, which can make the blondies dense. Fold in the chopped peanuts at the end so they stay intact and provide pleasant crunch in every bite. Since oven temperatures vary, begin checking for doneness a few minutes before the time is up: the edges should be golden while the center remains slightly underbaked—it will set as it cools.
Serving Suggestions and Pairings
Peanut butter blondies are versatile and easy to dress up. They’re excellent on their own but become an indulgent dessert when paired with a scoop of vanilla or chocolate ice cream. A drizzle of chocolate or caramel sauce takes them even further. For gatherings, cut the blondies into bite-sized squares for convenient sharing. They also pair wonderfully with hot coffee or a tall glass of milk. For a fresher contrast, serve with sliced bananas or strawberries, or sprinkle a pinch of flaky sea salt on top just before serving to highlight the sweet-and-salty balance. Whatever the pairing, these blondies are sure to be a hit.
Frequently Asked Questions
What can I substitute for corn syrup?
If you don’t have corn syrup, honey or maple syrup can be used as a substitute. The flavor and texture may shift slightly, but the blondies will still turn out delicious.
How should I store leftover blondies?
Store leftover blondies in an airtight container at room temperature for up to a week. Refrigeration will extend shelf life but may reduce the chewiness slightly.
Can I make these blondies ahead of time?
Yes. You can prepare the batter a day ahead and keep it refrigerated. Bring it back to room temperature before baking for the best texture and even baking.
What can I serve with peanut butter blondies?
These blondies are excellent on their own. To elevate them, serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also pair well with coffee, milk, or fresh fruit for balance.
What are some common mistakes to avoid?
Avoid overmixing the batter, which can create dense blondies. Accurate measurement—especially of flour—helps deliver the ideal chewy texture.
Peanut Butter Blondies
Liza Agbanlog
Pin Recipe
Ingredients
- 1 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup plain peanuts coarsely chopped
- ½ cup salted butter melted
- 1 cup brown sugar
- 1/3 cup peanut butter
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup corn syrup
Instructions
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Preheat the oven to 340°F (170°C).
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In a bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, combine the melted butter, brown sugar, and peanut butter. Beat on low speed with a hand mixer for about 1 minute.
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Increase to medium speed and beat for another minute. Add the eggs and beat on low for 30 seconds, then add the vanilla and beat on medium for 30 seconds.
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Add the flour mixture and half of the chopped peanuts; mix on low speed for 1 minute, scraping the bowl as needed.
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Warm the corn syrup for about 40 seconds in the microwave, then add it to the batter and mix on low until combined.
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Pour the batter into a greased 9 x 13-inch baking pan and sprinkle the remaining chopped peanuts on top.
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Bake for 35–40 minutes, or until a tester inserted into the center comes out clean.
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Let the blondies cool in the pan for 10 minutes before removing.
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Allow to cool completely before slicing into bars.
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Enjoy!
Notes
Nutrition