Peanut Butter Blondies

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These Peanut Butter Blondies are soft, chewy and absolutely bursting with peanut butter flavor! These blondies are made entirely from scratch with a few key ingredients to maximize their soft texture!

Hello again! Sam from Sugar Spun Run has another dessert to share with you all!

Today I want to share these wonderfully soft and chewy Peanut Butter Blondies.I like Peanut Butter, after developing what I think is the best and softest Peanut Butter Cookie (which I use as a base for my Peanut Butter Blossom), I knew I wanted a peanut butter blondie recipe that was just as soft and chewy and burst It tastes like peanut butter.

These blondes are it.

Blonde Diced

Adding an extra egg yolk, a generous pour of brown sugar, and a teaspoon of cornstarch all help make these peanut butter blondies extra soft. We’ll also use a full cup of peanut butter in this recipe for the best flavor.

I use creamy peanut butter in this recipe, and while I thought a crunchy version would work well, I do no Natural peanut butter (the kind that needs to be stirred) is recommended as I’m not sure it will turn out well. But feel free to get creative with other additions, like chocolate chips or toffee chunks, for a little more texture!

You’ll be baking these peanut butter blondies in a 13×9 pan, and while you can lightly grease and flour the pan, I recommend lining the pan with parchment paper, but use enough parchment , allowing the paper to hang over the short side of the pan. After the blondies are baked and cooled completely, you can simply remove them from the pan for easy slicing—and they’re easy to clean up, too!

The parchment paper wobbled a little so it was a little tricky to spread the thick peanut butter blondie batter into the pan, but I always do it because it makes everything easier in the long run.