The old Peanut Butter Blondies recipe from Redbook is still a winner after all these years. I posted this recipe back in 2008 with notes saying the bars were sweet, but not overly so, and have a pretty good peanut flavor. Having made them again (as well as many others), I think these are still up there with the best.
Soft Texture
Maybe you can tell from the pictures, but the Peanut Butter Blondies are a little softer and less firm than some other blondie bars thanks to the number of eggs. They are a tiny bit cakey around the edges, but still very moist and not at all dry because there's enough sugar to lock in moisture. Please don't cut the sugar if you make these otherwise you may get a dryer texture. You can definitely use unsweetened peanut butter, though. When I first made these I used Jif or Skippy but my latest batches have been with Teddi unsweetened.
More Peanut Butter Blondies Baking Notes
I don't have a ton of notes because these are as easy as can be if you just follow the basic directions. Do not overbeat or whip, just beat everything on medium or low or even do it my hand. Weigh ingredients if possible, but if you don't have a scale use a light hand measuring the flour and pack that brown sugar. I think I like these best with unsweetened peanut butter (as mentioned) but sweetened should be fine. These freeze well.
Recipe
Peanut Butter Blondies
Ingredients
- 1 cup all-purpose flour (125 grams)
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup crunchy peanut butter (130 grams)
- 6 Tbsp. unsalted butter (85 grams)
- ¾ cup light brown sugar, packed (160 grams)
- ⅓ cup granulated sugar (65 grams)
- 2 large eggs (don't use extra large or jumbo) (90 to 95 grams after cracked)
- 1 tsp. vanilla extract
- ½ cup salted peanuts
- ½ cup peanut butter chips
- 3 oz. extra-dark or bittersweet chocolate OR milk
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square pan with foil. Grease or spray bottom of pan only.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, beat peanut butter and softened butter with an electric mixer on medium speed, until smooth. Add brown sugar and granulated sugar and beat until well blended. Beat in eggs, 1 at a time. Beat in vanilla.
- Add flour mixture and, with stir on low speed (or by hand) just blended. Stir in peanuts, peanut butter chips, and chocolate. Scrape dough into prepared pan and spread evenly.
- Bake for 28 to 35 minutes or until golden brown. Better to underbake than overbake these. Let cool completely, lift from pan and cut. For a cleaner cut, you can freeze the bars and cut while partially frozen. Freezing actually improves the texture somewhat.
Notes
-- If eggs are room temperature, you won't have to beat (whisk) them quite as hard to mix them with the other ingredients and will probably end up whisking less air into the batter. In my experience, whisking or stirring ingredients rather than beating them usually makes a denser, bar.
Anna says
Hi Janet,
Thanks for commenting!
I hope you like the peanut butter blondies. One thing I've learned is it's easy to dry them out. If you cook them a little too long or use even the slightest bit too much flour, they won't be at their best. This recipe was right on target. They tasted even better the next day.
Janet says
Well, I have been lurking here for months, maybe longer, and have made many of the recipes. This is the one place I check daily no matter how busy I am. This recipe was printed out yesterday and a pan in the oven now. I love that fact that you change things based on knowledge, what you have on hand, and personal taste. I decided to use chopped peanut m & ms and some other "holiday" chocolates vs. following the exact recipe. The batter was great so hopefully the finished product will be too.
Sara says
Blondies are one of my favorites, easy to make and always delicious.
bakingblonde says
I love blondies and even better, are PB blondies! I have not had a blondie in soooo long, I have had chocolate overload with the holidays, can't wait to detox and start baking up some goodies!
T. Martin says
"Other than the fact that I wish all magazines would put ounces/grams next to flour volumes..."
Anna, I am going to second you on this sentiment as I am devoted to my Soehnle scale and the influence of my European friends has convinced me measuring weight is the only way to bake really well.
clumbsycookie says
I bet I would love these! I don't even remember the last time I made blondies! I can't wait to see what books you're getting!
johngl says
w00t!
I must be a gourmet! I use balsamic vinegar and onions, too. It is good to get some confirmation on that. 🙂
And here I thought I was just a lowly old home cook.
Katrina says
Blondies, peanut-butteries, whatever you want to call them, they do look good! Love Sandra Lee, too. She's genuine and strange--me, too! jk
Glad you liked what you made today!
VeggieGirl says
BLONDIES!!!!!!!!!!!!!!!!!!!!!!