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Peanut Butter Chocolate Chip Blondies

17/01/2011 by jamieanne 77 Comments

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Oh no, not another chocolate and peanut butter post!  Yes, yes, it is.  I’m sorry to my readers who are so sick of hearing me continue on about peanut butter and chocolate!  I just can’t get enough of this flavor combination though and when I searched for a recipe for peanut butter blondies I came across one that had chocolate chips in it and within minutes I was sitting out all the ingredients to put these blondies together.

Oh, how delicious these were!  And I was pleasantly surprised to discover that they tasted nice with coffee.  If you want to make these too, please do so immediately!  They are so quick to make and you’ll be rewarded with the delicious taste of gooey peanut butter and gooey chocolate in no time.

My only change to the original recipe was to divide everything in half and place the batter into an 8×8″ square pan.  I recommend eating these by the second day after you make them, because they seemed to dry out and harden after the second day, even though I had them covered tightly.  It shouldn’t be a problem to eat them quickly, however!

Peanut Butter Chocolate Chip Blondies
 
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One of the most popular recipes on my blog, these peanut butter chocolate chip blondies are sure to satisfy!
Author: Handle the Heat | My Kitchen Addiction
Recipe type: Dessert
Serves: 16 squares
Ingredients
  • ½ stick unsalted butter
  • 1 cup brown sugar
  • ¼ cup natural peanut butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup milk or semi-sweet chocolate chips (I probably used closer to ½ cup!)
Instructions
  1. Preheat the oven to 350°F. Grease an 8×8″ square pan and set aside.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool.
  3. Meanwhile, combine the flour, baking powder, baking soda and salt in a large mixing bowl.
  4. Add the egg to the butter & sugar mixture and mix well. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.
  5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the chocolate chips and lightly press them into the batter.
  6. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into squares and serve.
3.4.3177

 

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Filed Under: Brownies, Top Comments Tagged With: blondies, chocolate, peanut butter

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Reader Interactions

Comments

  1. chocolatesuze

    17/01/2011 at 3:30 PM

    heh i can never get enough pb and choc recipes! i want to try em all so i say keep on going! your blondies look fabulous mmm im drooling

    Reply
    • Cheryl

      20/09/2012 at 3:48 AM

      This sounds good! But is it really either MILK or CHOCOLATE? Not both?

      Reply
      • Jamieanne

        21/09/2012 at 12:17 AM

        Don’t be restricted by following the recipe to a tee – feel free to combine different chocolates, as it will lend a more interesting flavor to the blondies. 🙂

        Reply
      • Rachel Ramey

        27/09/2012 at 6:22 PM

        Not “milk or chocolate” – “milk chocolate or semi-sweet chocolate.”

        Reply
    • Ashley

      21/02/2013 at 4:42 AM

      Do these freeze well?

      Reply
      • Jamieanne

        21/02/2013 at 10:59 PM

        Ashley, I’m not certain of this, but I don’t see why they wouldn’t freeze well.

        Reply
  2. Jenny (VintageSugarcube)

    17/01/2011 at 5:11 PM

    Just came across this pic on Foodgawker and I had to check it out. Looks soooo good and the best part is I have all the ingredients in my kitchen. Great pics!! 🙂

    Reply
  3. shelly (cookies and cups)

    18/01/2011 at 12:33 AM

    yum yum YUM!
    Gorgeous pics, simple recipe and I am sure absolutely delicious 🙂

    Reply
  4. Adele

    18/01/2011 at 9:22 AM

    I think some flavour combinations are unbeatable, including chocolate and peanut, so you’re excused for coming back to them! These look gorgeous, thanks very much.

    Reply
  5. Michelle

    19/01/2011 at 6:57 AM

    I just took a pan of pb blondies with chocolate chips out of the oven. LOL Great minds, eh?

    Reply
  6. Nette

    12/02/2011 at 11:56 AM

    I just threw a batch of these in the oven! Based on how the batter tasted, I have a feeling this will be our new favourite recipe!

    Reply
  7. Tessa

    17/02/2011 at 2:55 PM

    I’m so glad you enjoyed these blondies! This recipe has become a favorite of mine since I first posted it… I actually made a batch a few days ago. I’ll usually halve the recipe and use an 8×8 pan too so I don’t go too crazy 😉

    Reply
  8. No Raisins On My Parade

    24/02/2011 at 2:37 AM

    YUMMY! I made these last month and finally got the post up on my blog! I LOVE PB and chocolate too- just can’t get enough.

    http://www.noraisinsonmyparade.com/2011/02/peanut-butter-chocolate-chip-blondies.html#more

    Thanks for sharing!

    -Marissa

    Reply
  9. Andrea

    16/04/2011 at 12:37 PM

    I just made these tonight and the batter turned out to be crumbly instead of “battery” lol. I wonder what I did wrong? The only thing I could think of was that I didn’t let the peanut butter mixture cool COMPLETELY before I added it to the flour mixture? They still tasted great! Just too crumbly!

    Reply
  10. Elizabeth

    04/03/2012 at 3:03 AM

    I just made these and am a little disappointed… they turned out kind of bland and really aren’t anything to write home about. Hope everyone else who tries has better luck.

    Reply
    • Jamieanne

      04/03/2012 at 4:42 AM

      I’m sorry you weren’t happy with them. Thanks for letting me know. 🙂

      Reply
  11. BJ

    20/08/2012 at 1:31 AM

    The directions are confusing. You say, “Add the egg and mix well”, but what am I adding it to? The peanut butter mixture or the dry mixture?

    Reply
    • Jamieanne

      20/08/2012 at 1:40 AM

      Thank you for pointing this out. I didn’t realize before, but you’re right, it is confusing! I have changed the instructions around; I hope they are more clear now. 🙂

      Reply
  12. BJ

    20/08/2012 at 4:35 AM

    Thanks for clearing that up!

    Reply
  13. alice

    24/09/2012 at 12:27 PM

    Can you freeze these?

    Reply
  14. SarahSmile

    10/10/2012 at 11:52 PM

    These are AMAZING!! I even halfed your half-recipe since I’m a single gal with no self control 😉 and they were perfect!! This one’s definitely a keeper! Thanks!!

    Reply
  15. Emily @ A Very Sweet Life

    08/11/2012 at 10:45 PM

    I can never have enough PB and chocolate. I just LOVE the combination and these blondies look fantastic!! I can’t wait to give them and try!

    Reply
  16. Amy

    11/11/2012 at 5:50 AM

    Is the batter supposed to be hard and super thick? My was so thick i had to press it in the pan like dough. They’ll be out in 20 minutes though, so I guess I’ll see if the taste is fine.

    Reply
    • Jamieanne

      12/11/2012 at 1:17 AM

      The batter is quite thick and you will have to sort of spread and press it into the pan. I hope they’ve turned out well; let me know!

      Reply
    • Marianne

      12/06/2014 at 10:49 PM

      My batter was more like cookie batter. Not very smooth. They smell wonderful though.

      Reply
  17. Lauren

    13/11/2012 at 9:15 PM

    Hi there! I was going to make these for my boyfriends birthday and wanted to know what peanut butter you suggest to use? Also, is the recipe above for an 8×8 pyrex dish? I saw something about halving the recipe and just wanted to be sure! Thanks!!

    Reply
    • Jamieanne

      13/11/2012 at 9:22 PM

      Hi Lauren, I can’t remember exactly what I used the first time I made these, but I did re-make this recipe recently using just average peanut butter (equivalent of Jif in the US). I haven’t tried using crunchy peanut butter. I also used an 8×8-inch square metal baking tin and not a glass dish. If you use a glass dish you may need to bake it a little longer, not entirely sure though. Just be sure not to overbake the blondies or you’ll lose the gooey-ness that blondies are famous for. 🙂

      Reply
      • Lauren

        13/11/2012 at 10:11 PM

        Oh good to know!! Yes, that would make a big difference – I’ll make sure I get the metal baking tin. Thank you for the tips! 🙂

        Reply
  18. Caitlin

    26/11/2012 at 1:54 AM

    Just made these. AMAZING! My husband and I loved them!! Thanks for sharing.

    Reply
  19. Jean-Marie

    20/12/2012 at 4:50 PM

    Just to be clear – if I was going to make this recipe in a 13×9 baking pan, I would just double the ingredients??

    Reply
    • Jamieanne

      20/12/2012 at 9:55 PM

      Yes, it should work out just fine! The original recipe (linked to in the post above) was for a 9×13-inch baking pan, but I knew I wouldn’t need that many blondies. I just simply halved every ingredient amount and put it in an 8×8-inch baking pan. Just have a look at the original recipe in the link if you’d like to make them in the larger size baking pan, then you won’t have to worry about doing any math! 😉

      Reply
  20. Danielle

    06/01/2013 at 1:50 AM

    Just made these and turned out pretty good! Next time I would add a bit more PB (and in return add a bit more butter) as I want the PB taste to come through a bit more. I did 20 minutes for an 8×8 pan and they came out the gooey texture 🙂 thanks for the recipe!

    Reply
  21. Kim

    13/01/2013 at 8:01 PM

    These look great. I am the congo bar expert. I’ll have to make these with the peanut butter.

    Reply
  22. Jeanie

    24/01/2013 at 4:35 AM

    My mixture came out very crumbly as well could it be I heated the sugar and butter too long??

    Reply
    • Andrea Jones

      21/07/2013 at 7:33 PM

      I made these 2 x’s now and the first time they were great, the next very crumbly and not brownie like at all. I know the problem was the butter/sugar mixture. The first time I let it cook until just melty and smooth, the next time i cooked it a bit longer because I was multitasking. I knew once it cooled the second time that it was wrong because it got hard and didn’t stay runny. So if you decide to make these only cook the butter/sugar mixture until just smooth, the sugar wont dissolve but it’ll look pourable.

      Reply
  23. jen

    27/01/2013 at 4:18 AM

    Sorry but these didn’t come out well they tasted floury , I don’t know if it is because I forgot to add the peanut butter to the brown sugar mixture and then just added it later but I wouldn’t think that would matter because I just made sure I mixed everything well together. My boyfriend didn’t like them : [

    Reply
  24. Stella-Maree

    30/01/2013 at 9:46 AM

    I just took a batch of these out of the oven and yet to try them! The recipe was SO easy to follow, the batter was great to work with and they smell delicious 😀

    Reply
  25. Sri

    01/02/2013 at 12:16 AM

    Wanna try this today as it look delicious and I believe it is

    Reply
  26. Malinda

    03/02/2013 at 6:33 PM

    I must also be missing something. Made these last night, not good. Dough was super thick, had to press into pan. They came out floury and super hard. Not much of a peanut butter taste at all. Seems half stick (4tbs) of butter might not be enough. Sugar mixture needed more “wet”.

    Reply
  27. Kim

    04/02/2013 at 12:20 AM

    Should it be 1/2 cup butter and not 1/2 stick? Mine turned out completely dry and crumbly?

    Reply
  28. Jamieanne

    04/02/2013 at 12:36 AM

    To everyone having trouble, I’m not sure what you’re doing wrong. The butter is absolutely the correct amount. I have made this recipe a couple of times without problems, and even did another post on them here – http://www.sweetestkitchen.com/2012/11/peanut-butter-chocolate-chip-blondies-2/ – because this recipe has been the most popular one on my blog for weeks. I halved the original recipe (see link in recipe above), using exactly half of each ingredient. All I can suggest is to be sure to measure the flour correctly (use a spoon to pour the flour into the measuring cup, tap the measuring cup lightly a couple of times, then level the flour off with a knife or similar). Only heat the butter/sugar mixture until the sugar has melted and the mixture is smooth. Be sure to let the mixture cool to room temperature; if you don’t, it might be too hot when it goes in the oven which means the blondies will be over-baked. One of the most important things is not to over-bake the blondies – if you do, you will end up with dry blondies, which is not a good thing. Use an oven thermometer to check your oven is not too hot. If you are unsure, take the blondies out of the oven earlier than the recommended time as it’s better to be under-baked than over-baked. Blondies are supposed to be gooey anyway! I’m sorry to everyone who’s had trouble. Check out the original recipe (again, see the link in the recipe above) and make a full batch if you prefer. I hope, if you decide to try again, you’ll have better luck.

    Reply
  29. Barbara

    10/02/2013 at 5:28 PM

    Try putting a slice of white bread in the container. It helps keep them moist.

    Reply
  30. Debbie H

    12/02/2013 at 8:17 PM

    When you say 1/2 stick of butter. How much would that be in a cup? the only unsalted butter I was able to find was a large block that would probably be 2 cups worth.

    Thanks

    Reply
    • Jamieanne

      12/02/2013 at 9:06 PM

      Hi Debbie, 1/2 stick of butter is 1/4 cup, or 4 tablespoons.

      Reply
      • Debbie H

        13/02/2013 at 12:14 AM

        Thank you

        Reply
  31. Joy

    21/02/2013 at 5:58 AM

    Hi!
    I made these blondies yesterday, and they were fantastic! I doubled the recipe and baked the blondies in a 9 x 13 inch pan for about 25 minutes. I used hard white whole wheat flour (just spooned into the measuring cup, no tapping), and some off-brand of peanut butter. My 1/2 cup of peanut butter was a bit on the generous side, and when I stirred in the chocolate chips I did add a tablespoon of milk, just to try and avoid a dry bar. Baked the blondies until golden and puffed, with a few cracks along the center, and let them cool for about 1/2 hour before testing the edge. Yum! So good warm, especially with vanilla ice cream. 🙂 Happily, I didn’t find the bars to be dry or bland on the 2nd day………in fact, people kept saying how good they were and nibbling away until there was nothing left. All in all, I success, and one that will be repeated one day! 🙂

    Reply
    • Jamieanne

      21/02/2013 at 11:08 PM

      Hi Joy, I’m so glad you’ve enjoyed them! Thank you for posting your experience; I hope others can benefit from it! 🙂

      Reply
  32. Teri

    26/02/2013 at 2:10 AM

    Love this recipe! I upped the peanut butter to 1/3 cup (instead of 1/4 cup) because I wasn’t getting much peanut butter flavor the first time. I also added 1tbsp of applesauce to the mix right before i added the chocolate chips. Does nothing to the flavor of the bars but helps keep them moist and gooey longer!

    Reply
  33. Judy

    02/03/2013 at 1:27 AM

    Can you replace all purpose flour with whole wheat flour?? These look really good but I want to make sure before I make them!

    Reply
  34. Norman

    17/03/2013 at 7:48 PM

    How would you divide everything In half? Half an egg doesn’t really make since?
    Thanks

    Reply
    • Jamieanne

      18/03/2013 at 12:54 AM

      I think the original recipe (linked to in the post above) called for 2 eggs, so I simply omitted 1 egg, which is why there is 1 egg in the recipe I wrote in my post. You don’t have to worry about using half of an egg.

      Reply
  35. Sara

    18/03/2013 at 4:41 AM

    I just made these, and they came out amazing. I didn’t melt the sugar/butter mixture for too long, just until it was blended together nicely, and then I made sure to wait until it was completely room temperature. Also, I really worked the dough and then pressed it out into the 8×8 pan by hand. It came out wonderfully after about 21-22 minutes.

    Thanks for a wonderful snack break during finals week!

    Reply
  36. Molly

    10/04/2013 at 11:42 PM

    Made these today after reading through all the previous comments & taking advice/recipe adjustments from others and they turned out PERFECT! Delicious.
    ADDED 1tbsp of milk & upped the PB from 1/4c to 1/3c.
    They could even have a little bit MORE chocolate chips…no such thing as too much chocolate.
    The adjustments made to the recipe made the batter fairly easy to spread. I had no problems.
    Best fresh out of the oven (warm) with a scoop of vanilla ice cream…YUM!

    Reply
  37. corrine

    29/04/2013 at 6:39 PM

    Hi, I’m 12 and I wanted to make these while my mother and father are at work, Is there any way I don’t have to use baking powder? I searched for it and I couldn’t find any! And the recipe looks great!

    Reply
  38. Clarissa

    11/05/2013 at 2:51 AM

    I made these today for my husband but the batter came out more like a cookie dough and the final result was rather hard. I messured everything correctly. Not sure if this ea the result of over baking. Let me know if you have had anything similar. Thank you

    Reply
  39. Terra W

    08/07/2013 at 1:31 PM

    In a baking mood! Definitely going to try these!

    Reply
  40. sammy

    21/07/2013 at 3:11 AM

    What’s baking powder? And what brand? I’m confused. All purpose flour, baking powder, and baking soda? What’s the difference between baking soda and baking powder?

    Reply
  41. Lisa

    19/09/2013 at 4:26 AM

    Pretty good. I used almond butter in lieu of PB. A bit dry. Prob would have baked for 22 min next time. Very easy recipe.

    Reply
  42. Shauna

    21/09/2013 at 4:29 AM

    im really disappointed with how these turned out… They were very dry and bland. Tasted like a dry cake – this recipe turned out nothing like the photos. :/

    Reply
  43. Pam Hundley

    27/11/2013 at 10:51 PM

    would it be ok to use almond flour?

    Reply
  44. Chelsea

    09/01/2014 at 12:14 AM

    My brownies turned out really dry and crumbly (sp?). Did I miss something?

    Reply
  45. Kim

    14/02/2014 at 3:39 AM

    I have an obsession with all things peanut butter; and when combined with chocolate, it’s just short of Heaven! I have a chocolate chip cookie recipe that I use for both regular drop cookies and when I get lazy, bar cookies. I have never tried to add peanut butter to them. Now, I won’t have to do that! Thanks for posting this…can’t wait to try it!

    Reply
  46. Matea

    28/07/2014 at 2:38 PM

    I don’t make blondies often (or, for that matter, I think I’ve made them only once), but these just might set me on a blondie-making-craze!

    Reply
  47. Bridgette

    06/01/2017 at 9:19 AM

    I’m not sure where I went wrong on this recipe. After mixing the dry and wet ingredients I got a batter that was chunky dough like to make cookies. I was expecting almost a liquid to pour into the baking dish?

    Reply
    • jamieanne

      08/01/2017 at 7:42 AM

      Hi Bridgette, I haven’t made these for a while so I can’t quite remember, but I’m pretty sure you’ve done nothing wrong. The dough is very similar to the texture and consistency of cookie dough; it is definitely not like cake or muffin batter. You’ll have to spread the batter evenly around the pan with a palette knife (or the back of a large spoon, or your fingers!).

      Reply

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Meet Jamieanne

Jamieanne is a Pisces and mum of 4 young children. She is originally from a small town in Indiana but currently resides in Sydney, Australia. She enjoys thinking about food, reading about food, writing about food, and photographing food! She is the writer, publisher and photographer of Sweetest Kitchen, a blog which features her most favorite recipes she's tried and tested in her very own kitchen. Read More…

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