Thick and Chewy White Chocolate Peanut Butter Blondies Recipe

Introduction

These thick and chewy white chocolate peanut butter blondies combine rich peanut butter flavor with sweet white chocolate chips for an irresistible treat. Perfectly dense and fudgy, they make a delightful dessert or snack that’s sure to satisfy any sweet tooth.

Ingredients

• 1/2 cup (4 ounces; one stick) unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1 and 3/4 cups dark brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups white chocolate chips
• 1 cup peanut butter chips
• 1 teaspoon flaky sea salt (optional, for sprinkling; Maldon Sea Salt recommended)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line a 9″ x 13″ baking pan with parchment paper, then lightly grease the parchment to prevent sticking.
2. Step 2: Melt the butter in a medium saucepan over medium heat. Remove from heat and whisk in the peanut butter and brown sugar until well combined.
3. Step 3: Whisk in the eggs one at a time, beating thoroughly after each addition. Stir in the salt, flour, and baking powder, mixing just until combined.
4. Step 4: Fold in the white chocolate chips and peanut butter chips gently to distribute evenly.
5. Step 5: Spread the batter evenly in the prepared pan. Sprinkle additional white chocolate and peanut butter chips on top if you like, along with a light sprinkle of flaky sea salt.
6. Step 6: Bake for 15 minutes, then cover the pan loosely with aluminum foil and bake for another 15 to 18 minutes, until the edges and top are light brown.
7. Step 7: Remove from oven and let cool completely in the pan before cutting into squares to serve.

Tips & Variations

• For extra gooey blondies, avoid overbaking and check the pan a few minutes before the timer is up.
• Swap peanut butter chips for chopped roasted peanuts to add crunch.
• If you prefer a stronger peanut flavor, stir in a teaspoon of peanut butter extract.
• Use parchment paper with overhang on the sides for easy removal of the entire slab to cut on a cooling rack.

Storage

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cut blondies wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add a bit of texture and crunch inside the blondies, which some people really enjoy.

Are these blondies gluten-free?

Not as written. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Thick and Chewy White Chocolate Peanut Butter Blondies Recipe

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★★★★★

4.7 from 78 reviews

These Thick and Chewy White Chocolate Peanut Butter Blondies combine rich, creamy peanut butter with sweet white chocolate chips for a decadent treat. They feature a perfect balance of gooey texture and a tender crumb, making them an irresistible dessert or snack.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 48 minutes
• Yield: 24 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup (4 ounces; one stick) unsalted butter, melted
• 1/2 cup creamy peanut butter
• 2 large eggs, at room temperature

Dry Ingredients

• 1 and 3/4 cups dark brown sugar, packed
• 1/2 teaspoon salt (fine sea salt, table salt, or kosher salt)
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Add-ins

• 1 1/2 cups white chocolate chips
• 1 cup peanut butter chips
• 1 teaspoon flaky sea salt (optional, for sprinkling; Maldon Sea Salt recommended)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 13″ baking pan with parchment paper, then lightly grease the paper to prevent sticking. Set the pan aside for later.
2. Melt Butter and Combine: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, remove the pan from heat and stir in the creamy peanut butter and packed dark brown sugar. Whisk thoroughly until the mixture is smooth and well combined.
3. Add Eggs and Dry Ingredients: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Next, stir in the salt, all-purpose flour, and baking powder. Mix the batter just until all ingredients are combined, avoiding overmixing to maintain chewiness.
4. Fold in Chips: Gently fold in the white chocolate chips and peanut butter chips, distributing them evenly throughout the batter for delicious pockets of flavor.
5. Transfer to Pan and Bake: Spread the batter evenly into the prepared pan. Optionally, sprinkle extra white chocolate chips and peanut butter chips on top for added texture and taste. Bake for 15 minutes, then cover the pan loosely with aluminum foil to prevent over-browning and continue baking for another 15 to 18 minutes until the edges and top turn light brown and the blondies are set.
6. Cool and Serve: Remove the pan from the oven and allow the blondies to cool completely in the pan before cutting into squares. Sprinkle flaky sea salt on top if desired to enhance flavor.

Notes

• Use room temperature eggs to ensure smooth mixing and better texture.
• Do not overmix the batter once the flour is added to keep the blondies tender and chewy.
• Covering the pan after the first 15 minutes prevents the top from burning while allowing the blondies to bake evenly.
• Flaky sea salt on top adds a pleasant contrast to the sweet flavors.
• Store blondies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.

Keywords: white chocolate blondies, peanut butter blondies, chewy blondies, white chocolate peanut butter dessert, easy blondie recipe