If you’re a peanut butter lover, these Peanut Butter Overload Blondies (I secretly call them brownies!) are about to become your new favorite dessert! They’re thick, chewy, packed with peanut butter chips, and finished with a swirl of creamy peanut butter on top. Basically, if there’s such a thing as too much peanut butter, this recipe completely ignores it. If you’re already a fan of my Blondies recipe, think of this as the peanut butter version turned all the way up!
Ingredients & Substitutions
- Unsalted butter: Melted butter gives these blondies their rich flavor and chewy texture. If using salted butter, reduce the added kosher salt slightly.
- Brown sugar: The key to soft, chewy blondies. Either light or dark brown sugar works well, with dark brown sugar providing a deeper molasses flavor.
- Creamy peanut butter: A processed peanut butter like Jif or Skippy creates the best texture. Natural peanut butter can separate and may affect the consistency of the blondies.
- Eggs & egg yolk: Add structure, richness, and chewiness. The extra yolk helps create a soft, fudgy texture.
- Vanilla extract: Enhances the peanut butter flavor and adds warmth.
- All-purpose flour: Provides structure while keeping the blondies tender.
- Baking powder: Gives the blondies just enough lift without making them cakey.
- Peanut butter chips: Folded into the batter and sprinkled on top for peanut butter flavor in every bite. If needed, you can substitute chocolate chips, peanut butter and chocolate chips, or chopped peanut butter cups.
- Peanut Butter Swirl: A simple swirl of creamy peanut butter on top makes these blondies look extra special and adds even more peanut butter flavor to every square.
Tips for Success
- Don’t overbake. The center should look slightly underdone when you pull the pan from the oven. The blondies will continue to set as they cool.
- Use processed peanut butter. Brands like Jif or Skippy create the most reliable texture and help the blondies stay soft and chewy.
- Line the pan with parchment paper. The overhang makes it much easier to lift the blondies out and get clean cuts.
- Warm the peanut butter swirl. A few seconds in the microwave makes it easier to swirl without tearing the batter.
- Cool completely before slicing. It takes patience, but you’ll get cleaner squares and the best chewy texture.
FAQs
Can I use natural peanut butter?
I don’t recommend it for this recipe. Natural peanut butter tends to separate and can make the blondies oily or affect their texture. For the best results, use a processed peanut butter like Jif or Skippy.
How do I know when the blondies are done?
The edges should be set and lightly golden, while the center may still look slightly underbaked. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. Be careful not to overbake, as blondies continue to set as they cool.
Can I add chocolate chips?
Absolutely. You can replace some or all of the peanut butter chips with semi-sweet, milk chocolate, or dark chocolate chips for a chocolate-peanut butter combination.
Can I make blondies ahead of time?
Yes. In fact, many people think blondies taste even better the next day after the flavors have had time to develop. Store them tightly covered at room temperature until ready to serve.
Can I use a different pan size?
A 9×13-inch pan is ideal for this recipe and gives the blondies their thick, chewy texture. Using a smaller pan will require a longer baking time, while a larger pan will result in thinner blondies that bake more quickly.
Why You’ll Love These Peanut Butter Overload Blondies
- Extra thick and chewy texture
- Peanut butter in every single bite (chips + swirl + batter)
- No stand mixer needed for this recipe
- Make-ahead friendly – they taste even better the next day
- Perfect for potlucks, bake sales, and peanut butter lovers!
How to Store Peanut Butter Blondies
Room Temperature: Store blondies in an airtight container for up to 4 days. They stay soft and chewy and are perfect for grabbing whenever a peanut butter craving strikes.
Refrigerator: For longer storage, keep the blondies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: Freeze individual blondies or the entire pan (well wrapped) for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Peanut Butter Overload Blondies
Ingredients
Blondies
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted, slightly cooled
- 2 cups (400 g) light brown sugar, packed
- ¾ cup (190 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ¾ cups (318.5 g) peanut butter chips, divided
Peanut Butter Swirl
- ⅓ cup (85 g) creamy peanut butter
Instructions
- Preheat oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until combined.
- Whisk in the peanut butter until smooth. Add the eggs, egg yolk, and vanilla extract, whisking until fully incorporated.
- Add the flour, baking powder, and salt. Fold with a rubber spatula until just combined. The batter will be very thick.
- Fold in 1 ½ cups of the peanut butter chips, reserving the remaining ¼ cup for the topping.
Peanut Butter Swirl
- In a small microwave-safe bowl, warm the peanut butter for 10 to 15 seconds, just until loosened and easy to drizzle. Do not overheat.
Assemble & Bake
- Spread the batter evenly into the prepared pan.
- Dollop the warmed peanut butter over the top in small spoonfuls. Use a toothpick or butter knife to gently swirl it into the batter, creating a marbled pattern. Be careful not to over-swirl.
- Sprinkle the remaining ¼ cup peanut butter chips over the top.
- Bake for 30 to 35 minutes, checking at the 30-minute mark. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The edges will be set and lightly golden, while the center may still look slightly underbaked.
- Let the blondies cool completely in the pan on a wire rack. Using the parchment overhang, lift them from the pan and cut into squares before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
