Peanut Butter Blondie Brownies Recipe -
Peanut Butter Blondie Brownies Recipe
  • READY IN 1 hr

Peanut Butter Blondie Brownies

Recipe by  

"Blondie brownies with crunchy peanut butter make a delicious treat. Enjoy with a cold glass of vanilla almond milk."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
  3. Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
  4. Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.
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Reviews More Reviews

Feb 06, 2015

I agree these are more cake-like than blondie/brownie-like. I used only 3 eggs because I added in about 3/4 cup of mashed ripe bananas to it because I wanted to use them up. The flavor came out very nice!

Aug 28, 2014

I followed the recipe and these came out dry. Not horrible, but more like a cookie bar versus a blondie. The flavor was good, though. I will try adding chocolate chips next time and using only three eggs.


7 Ratings

Aug 26, 2014

I made these as written and my family loved them. I am going to have to try to adapt the recipe to gluten free so I can try them.

Aug 22, 2014

These are incredible!

May 11, 2015

5 stars based on how I think this will turn out if you follow the recipe. I made a LOT of changes though, so this is not a fair review!!! I couldn't bring myself to use 2 cups of our precious brown sugar that we brought with us from the States, so I used half brown and half white (beet sugar, slightly larger crystals but same taste). Instead of the vanilla, we have vanilla-flavored sugar, which I didn't really measure, just dumped a little in. I did use the full amount of American peanut butter, however. Oh and the flour... I'm not very good at following recipes. The flour I used was actually a ready-made mix for baking bread that my husband bought by mistake because he didn't understand the packaging (in Polish, he's learning!), and it contained all-purpose, spelt and rye, along with I'm not sure what else. Baked in two smaller pans instead of the 9x13. Even with all of those changes, it still turned out lovely, just what I was looking for. Was going to add some PB icing, due to the "cakey" reviews, but as I made it, that isn't necessary. Turned out very brownie-like, similar to the original picture.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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