Thick and Chewy White Chocolate Peanut Butter Blondies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 24 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
