I’m calling these Peanut Butter Blondies my go-to for no-chocolate peanut squares. Ingredients include creamy peanut butter, packed brown sugar, eggs and a cup of flour, plus optional peanut butter chips and flaky sea salt. One small, unexpected tweak to the batter makes all the difference. Read on.

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I didn’t set out to make the definitive Peanut Butter Blondies but somehow that’s what happened. One cup (240 g) creamy peanut butter at room temp, 6 tbsp (85 g) unsalted butter melted and cooled a bit, and 1 cup (220 g) packed light brown sugar come together to make a batter that tastes way richer than it should.

Add 2 large eggs, 1 tsp vanilla extract and just 1 cup (125 g) all purpose flour with 1/2 tsp baking powder and 1/4 tsp fine salt and you get this ultra fudgy center you’ll want to hide. I even toss in 1/2 cup (75 g) peanut butter chips when I’m feeling indulgent and finish with flaky sea salt for that crunchy surprise.

If you thought Chocolate Peanut Butter Blondies or Reese’s Peanut Butter Cup Blondies were unbeatable, try this Peanut Butter Blondies Recipe first, you might not miss the chocolate at all. I swear it’s not perfect but it is ridiculously good.

Why I Like this Recipe

Easy, really yummy peanut butter blondies you wont even miss the chocolate. Big peanut butter flavor and an ultra fudgy center, perfect with a little flaky sea salt on top.

I love that the peanut butter is the star, its rich and nutty so I dont need any chocolate to be happy
I like that the center stays ultra fudgy even after baking, not dry and cakey like so many other bars
I appreciate how quick and simple it is, mostly one bowl and the steps arent fussy so I can make them after work
I enjoy the sweet and salty combo when I sprinkle flaky sea salt on top, it just hits the spot and makes them taste homemade

Ingredients

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Creamy peanut butter: rich in protein and healthy fats, high calories, gives nutty sweetness
Unsalted butter: adds moisture and richness, mostly saturated fat, makes blondies tender and decadent
Light brown sugar: sweetener with molasses flavor, adds chew and caramel notes, mostly simple carbs
Eggs: binders that give structure and lift, good protein, help with chew and color
All purpose flour: main source of carbs, gives body and chew, not much fiber or nutrients
Peanut butter chips or chopped peanuts optional: extra peanut punch, adds crunch or melty pockets, extra fat and calories though
Flaky sea salt optional: tiny salty pops that lift flavors, very little sodium per flake when used sparingly

Ingredient Quantities

1 cup (240 g) creamy peanut butter room temp

6 tbsp (85 g) unsalted butter melted and cooled a bit

1 cup (220 g) packed light brown sugar

2 large eggs room temp

1 tsp vanilla extract

1 cup (125 g) all purpose flour

1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup (75 g) peanut butter chips or chopped roasted peanuts optional

flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang so you can lift the blondies out, and lightly grease the parchment.

2. In a medium bowl combine 1 cup creamy peanut butter and the cooled melted 6 tbsp butter, stir until smooth then mix in 1 cup packed light brown sugar until well combined.

3. Add 2 large room temp eggs one at a time, beating a little after each so the batter gets glossy, then stir in 1 tsp vanilla extract. Make sure the melted butter is cool so it wont cook the eggs.

4. In a separate bowl whisk together 1 cup all purpose flour, 1/2 tsp baking powder and 1/4 tsp fine salt; this helps them distribute evenly.

5. Fold the dry mix into the wet batter just until no streaks of flour remain, dont overmix or youll lose that ultra fudgy center.

6. Gently fold in 1/2 cup peanut butter chips or chopped roasted peanuts if using, reserving a few tablespoons to sprinkle on top.

7. Spread the batter evenly into the prepared pan, tap once on the counter to remove big air bubbles, press the reserved chips/nuts into the top, and sprinkle flaky sea salt if you want that sweet-salty contrast.

8. Bake 18 to 22 minutes until the edges are set and the center still looks slightly underbaked and jiggles a bit, a toothpick should come out with some moist crumbs not dry crumbs.

9. Cool completely in the pan on a rack, then use the parchment overhang to lift out and cut. For cleaner slices chill in the fridge 20 to 30 minutes, and wipe your knife between cuts.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 8×8 inch baking pan
3. Parchment paper (with overhang)
4. Cooking spray or extra butter to grease the parchment
5. Medium mixing bowl
6. Small mixing bowl
7. Whisk
8. Rubber spatula for folding and scraping
9. Measuring cups and measuring spoons
10. Kitchen scale (optional, for the gram weights)
11. Microwave safe bowl or small saucepan to melt butter
12. Hand mixer or fork (optional, for beating eggs a bit)
13. Spoon or small scoop for chips or chopped nuts
14. Cooling rack
15. Toothpick or cake tester
16. Sharp knife and cutting board for slicing (and a towel to wipe the knife between cuts)
17. Refrigerator (optional, to chill for cleaner slices)

FAQ

Q: Do I need crunchy or creamy peanut butter? A: Creamy is written in the recipe and gives the smoothest texture, but crunchy works fine if you want bits of peanut. If you use natural peanut butter stir it well first since the oil separates, otherwise your batter can be oily and weird.

Q: What pan size and bake time should I use? A: Use an 8 by 8 inch pan lined with parchment for easy lifting. Bake at 350°F (175°C) about 18 to 22 minutes. The edges should look set and the center still a little soft, a toothpick will come out with moist crumbs not dry crumbs.

Q: How do I get fudgy blondies instead of cakey ones? A: Dont overbake, that is the main trick. Take them out when the center still jiggles slightly. Using all brown sugar helps keep them moist and chewy, and dont overmix the batter once the flour is in.

Q: Can I add chocolate chips or nuts? A: Yes fold in the 1/2 cup peanut butter chips or chopped roasted peanuts called for, or swap some for chocolate chips. Fold gently so the batter stays tender. Sprinkle flaky sea salt right after they come out of the oven so it sticks and gives a nice contrast.

Q: How should I store leftovers and can I freeze them? A: Store cooled blondies in an airtight container at room temp for up to 3 days. For longer keep them in the fridge up to a week or freeze wrapped tightly for up to 3 months. Thaw at room temp and warm briefly in the microwave if you want them soft again.

Q: Any swaps for butter or flour if I need them? A: You can swap melted butter for neutral oil like vegetable or light olive oil but flavor will change a bit. For gluten free use a 1-to-1 gluten free flour blend, results are usually fine but texture may be a touch more crumbly. If using lower-fat peanut butter the blondies might be drier so watch bake time.

Peanut Butter Blondies Recipe Substitutions and Variations

Creamy peanut butter
- Almond butter, same amount, it’s milder and a bit thinner so chill the batter a little if it seems runny
- Sunflower seed butter, same amount, great nut free swap but a little earthier in flavor
- Crunchy peanut butter, same amount, adds nice texture if you like chunks
Unsalted butter, melted
- Salted butter, same amount, just skip or cut the added salt in the recipe
- Coconut oil, same amount, gives a hint of coconut and makes them slightly denser
- Vegan block butter, same amount, use for dairy free versions
Light brown sugar
- Dark brown sugar, same amount, deeper molasses flavor and a bit chewier texture
- 1 cup granulated sugar plus 1 tbsp molasses, use if you don’t have brown sugar
- Coconut sugar, same amount, less moisture and a slight caramel note but not as sticky
Eggs
- Flax “eggs”, per egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes, it’s good for binding
- Unsweetened applesauce, 1/4 cup per egg, makes them a bit cakier and moister
- Mash 1 small ripe banana for 1 egg, adds sweetness and banana flavor so only use if that sounds good
All purpose flour
- Gluten free all purpose blend, same amount, make sure the blend has xanthan gum for structure
- Whole wheat pastry flour, same amount, slightly denser and nuttier, won’t be as tender as white flour
- Oat flour, up to half the flour can be swapped, use finely ground oats and expect a chewier crumb

Pro Tips

– Cool the melted butter until it’s just warm before you add the eggs. If its too hot you’ll end up with scrambled egg bits or a grainy batter, so touch the bowl first, it should feel warm not hot.

– Dont overmix once you add the flour. Fold gently until most flour streaks are gone; a few streaks are fine. Overworking the batter makes the blondies cakey instead of ultra fudgy.

– Weigh the flour if you can, spoon-and-level it if not. Even a little extra flour dries them out fast, so stick to the grams for that dense, moist center.

– Bake until the edges are set and the center still jiggles slightly, then cool completely. For clean, neat squares chill 20 to 30 minutes, and run a sharp knife under hot water and wipe it between cuts so each slice looks tidy.