Chocolate Chip Peanut Butter Blondies Recipe

overhead image of sliced blondies with chocolate chips

Chocolate Chip Peanut Butter Blondies Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bars

Calories: 303kcal

Author: Becky Hardin

Chewy, studded with chocolate chips and with an intense peanut butter flavor, these peanut butter blondies are whipped up in one bowl and ready in around 30 mins!

Print Recipe

Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

Ingredients

1 cup all-purpose flour 120 grams
1 teaspoon kosher salt 3 grams
¼ teaspoon coarse sea salt
¼ teaspoon baking soda
½ cup unsalted butter 113 grams (1 stick)
½ cup dark brown sugar 107 grams
¾ cup light brown sugar 160 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
½ cup milk chocolate chips 85 grams, divided
½ cup peanut butter chips 85 grams, divided
½ cup salted honey roasted peanuts 71 grams, divided

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Spray an 8x8-inch square baking pan with nonstick cooking spray.
In a medium mixing bowl, whisk the flour, salts, and baking soda together. Set aside.
1 cup all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon coarse sea salt, ¼ teaspoon baking soda
In a heavy, large saucepan set over low heat, melt butter. Remove from heat and add brown sugars.
½ cup unsalted butter, ½ cup dark brown sugar, ¾ cup light brown sugar
Cool mixture for 2 minutes and add eggs and vanilla; whisk until smooth.
2 large eggs, 1 teaspoon pure vanilla extract
Use a rubber spatula to stir in the flour mixture and half of the chocolate and the peanut butter chips. Also, add half of the peanuts, if using.
½ cup milk chocolate chips, ½ cup peanut butter chips, ½ cup salted honey roasted peanuts
Spread batter evenly in the prepared pan and sprinkle with the remaining chips and peanuts.
Bake at 350°F for 25-35 minutes or until a toothpick inserted in the center comes out clean – the edges should just begin to pull away from the sides of the pan.
Transfer the Blondies to a cooling rack and leave in the pan to cool completely.

Notes

Inspired by Bon Appetit, July 2009 magazine

To make more gooey, under-bake the blondies just a tad, if you aren’t into the gooey, just bake longer. You may want to cover the dish for part of the baking time to keep the tops from getting too brown.
The recipe can be doubled and baked in a 9×13-inch baking pan. Add 5-10 minutes to bake time.
So delicious served warm with a scoop of ice cream, drizzled with caramel sauce and sprinkled with peanuts.
These freeze great so you can prep ahead. Allow to defrost on the counter before gobbling up!

Storage: Store chocolate chip peanut butter blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition