An easy and delicious peanut butter blondie recipe – you will not miss the chocolate at all. Great peanut butter taste and an ultra-fudgy center.
Lately I have been c-r-a-v-i-n-g peanut butter! I could always get dip a spoon in a jar of peanut butter, but I wanted something else with it. I was thinking for a little bit because I wanted to come up with something different. I thought blondies with peanut butter would be a brilliant idea!
It is definitely a cross between a traditional blondie and a peanut butter cookie – absolutely delicious! I think I might have to try this with regular fudgy brownies as well. Oh man, that just sounds amazing. Doesn’t it?
I think these are great because it contains all of the rich and fudgy flavors of a blondie with a hint of a peanut butter cookie. Yum!
The blondie is an all-time great base recipe and you can pretty much add anything in it that you would like. I have some crazy and great ideas going through my head.
To achieve a fudgy blondie you will have to use melted butter. I have tried just softened butter before, but it does not give it the fudgy, rich center.
In a large bowl or a mixing bowl, combine the wet ingredients and then add in the dry ingredients. You can either use parchment paper or aluminum foil in an 8x8 baking dish sprayed with cooking oil. You then will add in the blondie mixer and bake for about 20-25 minutes.
You will need to let the blondies completely cool before slicing.
- ½ cup 1 stick unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside
In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed.
Add in the salt and flour.
Spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula.
Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.
Stores in an airtight container in the refrigerator for one week. Stores in the freezer for up to 3 months.
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