Peanut Butter Blondies


Yup, it’s another peanut butter-chocolate recipe. And another Smitten Kitchen recipe, to boot. But these peanut butter blondies are easy to make, extremely tasty, and just as good frozen as they are fresh, so I’m not going to worry too much about repetitiveness or derivativeness (is that even a word?).

This recipe makes a full 9×13″ pan of ganache-topped peanut butter blondies, studded with chocolate chips and with just enough peanut butter flavor to hit your tastebuds without being overwhelming. They’re rich but addictive.

The texture is great, too, though I will note that many of the reviewers of the original recipe found the baking time to be too long, resulting in dry blondies. I baked mine just until a toothpick emerged with tons of moist crumbs, and also found the edges too dry for my taste– this may have been due to the fact that I used a glass pan, which retains heat better than metal pans and which will basically keep the cooking process going even after the pan is removed from the oven. If you’re using a glass pan, I would recommend taking the blondies out of the oven after 30-35 minutes. If you’re using a metal pan, 35-40 should be fine.

Peanut Butter Blondies (by Smitten Kitchen)

2 sticks (1/2 pound or 225 grams) unsalted butter, softened
1 3/4 cups (350 grams) sugar
1 cup (255 grams) creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons (10 ml) pure vanilla extract
2 cups (250 grams) all-purpose flour
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips

For ganache topping:
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips
1/2 cup (120 ml) heavy cream
1 tablespoon (15 grams) unsalted butter

1. Preheat oven to 350 degrees F.

2. Spray a 9×13″ baking pan and line with parchment.

3. In the bowl of a stand mixer, beat butter, sugar, and peanut butter until smooth.

4. Add eggs and egg yolk one at a time, then add vanilla.

5. Mix in flour and chocolate chips to form a very thick batter.


6. Spread into your prepared pan and bake in the center of the oven for 30-40 minutes (see note above on types of pans).


7. Remove to a rack and let cool completely.

8. Once blondies are cooled, heat heavy cream in the microwave until hot but not boiling (you can also use a saucepan for this), and pour over chocolate chips.

9. Let stand 3 minutes, then add butter and stir until smooth.


10. Spread over cooled blondies and chill until it sets firm. Slice as desired.

2 thoughts on “Peanut Butter Blondies

  1. Pingback: Swirled Peanut Butter Blondies | It's All Frosting...

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