Whether you’re planning a family movie night, a potluck, or just need a sweet fix, this recipe has got you covered. Trust me, once you try these blondies, they’ll become a staple in your dessert rotation. So grab your apron and let’s dive into the chewy, chocolatey goodness!
The Story Behind Peanut Butter Chocolate Chip Blondies
Blondies have always been like the fudgy cousin of brownies, but what makes these blondies so special is the addition of peanut butter. Growing up, peanut butter was a pantry staple in my home, and my love for it has only grown over the years. Adding it to blondies? Genius. It gives them a depth of flavor and a moist, chewy texture that’s hard to beat.
Historically, blondies have been around since the late 19th century, predating their chocolatey brownie cousins. Originally made with molasses, blondies evolved over time to include brown sugar, which gives them their signature caramel-like sweetness. When you combine that with peanut butter and chocolate chips, it’s like a match made in dessert heaven.
These blondies are perfect year-round, but I find them especially comforting during cozy fall evenings or festive holiday gatherings. They’re simple, satisfying, and always a crowd-pleaser.
Ingredients & Substitutions
Let’s break down the ingredients that make these blondies so irresistible:
- Unsalted Butter: The base ingredient for a rich and moist blondie. If you only have salted butter, just skip the added salt in the recipe.
- Brown Sugar: Packed brown sugar gives these blondies their caramel-like sweetness. Light or dark brown sugar both work here, but dark will give a deeper flavor.
- Creamy Peanut Butter: Stick to a no-stir, creamy peanut butter for the best texture. Natural peanut butter can work, but make sure it’s well-mixed.
- Egg: The egg helps bind everything together while adding moisture. For an egg-free version, try a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
- Vanilla Extract: A splash of vanilla enhances all the flavors beautifully.
- All-Purpose Flour: Regular flour works perfectly, but you can use a 1:1 gluten-free flour blend if needed.
- Semi-Sweet Chocolate Chips: The melty pools of chocolate are what dreams are made of! You can swap these for milk chocolate, dark chocolate, or even white chocolate chips if you prefer.
Feel free to experiment with add-ins like chopped nuts, shredded coconut, or even a sprinkle of flaky sea salt on top for a gourmet touch.
Equipment You’ll Need
- Mixing Bowls: A couple of medium-sized bowls will do the trick.
- Whisk and Spatula: Use a whisk for mixing the wet ingredients and a spatula for folding in the dry ones.
- 8×8-inch Baking Pan: This size pan ensures perfectly thick and chewy blondies. If you don’t have one, a 9×9-inch pan will work; just adjust the baking time slightly.
- Parchment Paper: Trust me, lining your pan makes removing the blondies a breeze.
No fancy tools needed—just classic kitchen staples!
How to Make Peanut Butter Chocolate Chip Blondies
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the peanut butter, egg, vanilla extract, and salt, then whisk until combined.
- Add Dry Ingredients: Using a spatula, gently fold in the flour until just combined. Be careful not to overmix; this keeps the blondies chewy.
- Fold in Chocolate Chips: Stir in the chocolate chips, saving a few to sprinkle on top.
- Spread & Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips on top. Bake for 20-25 minutes, or until the edges are golden and the center is slightly underbaked.
- Cool & Slice: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper. Slice into 16 squares and enjoy!
Pro Tip: If you prefer gooier blondies, err on the side of slightly underbaking them. They’ll set as they cool!
Tips for Perfect Blondies
- Don’t Overmix: Overmixing the batter can lead to dense blondies. Mix just until the flour disappears.
- Watch the Bake Time: Blondies are best when slightly underbaked in the center. Look for set edges and a soft middle.
- Use Room Temperature Ingredients: For even mixing, make sure your egg and peanut butter aren’t cold.
Variations & Adaptations
These blondies are incredibly versatile! Here are some fun ways to make them your own:
- Nut-Free: Swap the peanut butter for sunflower seed butter for a nut-free version.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Holiday Twist: Add festive mix-ins like crushed candy canes or red and green M&Ms.
Serving & Storage
These blondies are best served at room temperature, but they’re also delicious warmed up with a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze the blondies in an airtight container for up to 3 months. Just thaw them at room temperature before serving!
Nutritional Information & Benefits
While these blondies are definitely an indulgent treat, they do offer some nutritional value thanks to the peanut butter, which provides protein and healthy fats. Here’s an estimate per blondie:
- Calories: 236
- Fat: 12g
- Carbohydrates: 28g
- Protein: 4g
Keep in mind, these are meant to be a sweet treat, so enjoy them in moderation!
Conclusion
These Peanut Butter Chocolate Chip Blondies are everything you could want in a dessert—easy to make, endlessly customizable, and downright delicious. Whether you’re baking for a crowd or just treating yourself, this recipe is guaranteed to satisfy your sweet tooth. Give them a try and let me know how they turn out. I’d love to hear your thoughts or any fun variations you try!
If you enjoyed this recipe, don’t forget to share it with friends and family or pin it for later. Happy baking!
FAQs
Can I make these blondies ahead of time?
Absolutely! These blondies taste even better the next day as the flavors have time to meld. Store them in an airtight container until ready to serve.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter works great if you like a little extra texture in your blondies.
What can I use instead of parchment paper?
If you don’t have parchment paper, grease your pan thoroughly with butter or non-stick spray to prevent sticking.
How do I know when the blondies are done?
Look for golden edges and a slightly underbaked center. The blondies will continue to set as they cool.
Can I freeze these blondies?
Yes! Wrap individual squares tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.