Peanut butter and chocolate are a classic pairing, so I made these Peanut Butter Chocolate Blondies to celebrate that combo. They’re simple to prepare in one bowl, require no shaping, and deliver a chewy peanut butter cookie base topped with dark chocolate ganache and a peanut butter drizzle.
If you love peanut butter as much as I do, these blondies are a must-try. They’re inspired by the classic peanut butter cup but turned into a shareable dessert: a dense, chewy bar with rich chocolate on top and a finishing peanut butter drizzle. They’re easy to customize based on how sweet or intense you want the chocolate to be.
For more chocolate or peanut butter ideas, try other recipes on the site.
Why this recipe works
- Chewy peanut butter base – The peanut butter is blended into the batter for a tender, chewy texture.
- Dark chocolate ganache – Dark chocolate balances the sweetness; use milk or semi-sweet if you prefer sweeter ganache.
- Easy to make – One bowl, simple steps, and straightforward assembly make this beginner-friendly.
- No shaping – Press the dough into an 8×8 pan and bake—no cookie shaping required.
- Perfect flavor pairing – Chocolate and peanut butter are an unbeatable combination for many dessert lovers.
Ingredient list
Below are the main ingredients for these blondies. For exact measurements and the full recipe card, see the recipe section below.
- Unsalted butter – Using unsalted butter helps control the final salt level.
- Light brown sugar – Adds moisture and caramel notes; packed lightly into the measuring cup.
- Granulated sugar – Adds structure and sweetness.
- Egg and egg yolk – Use room temperature eggs for best texture.
- Creamy peanut butter – Any brand will work; creamy produces a smooth batter.
- All-purpose flour, baking powder, and salt – Standard dry ingredients for the base.
- Dark chocolate and heavy cream – For the ganache; quality chocolate improves flavor but use what fits your budget.
Step-by-step instructions
Step 1: Prep your pan. Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper and lightly spray the parchment. Set aside.
Step 2: Combine butter and sugars. In a large bowl whisk melted butter with granulated and brown sugar until smooth. Add the peanut butter and whisk vigorously for 30–45 seconds to incorporate.
Step 3: Add eggs and vanilla. Whisk in the large egg, the egg yolk, and vanilla until combined.
Step 4: Fold in dry ingredients. Switch to a rubber spatula and fold in the flour, baking powder, and salt until just combined.
Step 5: Press the dough. Evenly press the dough into the prepared pan, smoothing the top.
Step 6: Bake. Bake 22–25 minutes, until edges are set and the center is slightly soft. My oven took 25 minutes.
Step 7: Make the ganache. Warm heavy cream in a microwave-safe bowl until bubbly. Place chopped or wafer-style dark chocolate in a separate bowl.
Step 8: Combine cream and chocolate. Pour the hot cream over the chocolate, cover for 5 minutes, then stir until smooth and glossy.
Expert baking tips
- Use a light-colored, high-quality 8×8 pan to avoid over-browning the edges.
- Preheat your oven for at least 30 minutes so the temperature is stable when you bake.
- Spread the ganache while it’s still slightly warm for an even, smooth layer.
FAQ
What if I don’t have an 8×8 pan?
A 9×9-inch pan works fine. If you want to use a 9×13, double the recipe.
How do you get sharp cuts?
Chill the bars well, use a sharp knife, and wipe the blade between cuts for clean edges.
Can I turn these into cookies?
Yes. Use cold cubed butter and a stand mixer with the paddle attachment to cream butter and sugars, then scoop and bake as cookies. Baking times will vary.
Storing
Store the blondies in an airtight container at room temperature for up to 5 days. Refrigerate for up to one week for firmer slices.
Freezing
Freeze cooled bars in an airtight container or freezer bag for up to 6 months. Thaw in the refrigerator or at room temperature before serving.
If you try this recipe, please leave a rating. Tag or share photos if you post them on social media—I love seeing your results.
Here are a few more favorite dessert recipes from the same collection.
Golden Oreo Birthday Cake
Down Right The Best Churro S’more Cake
Graham Cracker Cake with Cake Batter Buttercream
Recipe
Peanut Butter Chocolate Bars
Ingredients
For the peanut butter bars
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg, room temperature
- 1 large egg yolk
- 1 Tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the ganache
- 6 ounces dark chocolate wafers
- ¼ cup heavy cream
- Toppings
- ¼ cup creamy peanut butter, melted
- ⅓ cup chopped peanut butter cups
Instructions
For the peanut butter bars
- Preheat oven to 350°F and line an 8×8 pan with parchment; spray parchment lightly.
- Whisk melted butter with granulated and brown sugar, then whisk in the peanut butter until smooth.
- Whisk in the egg, egg yolk, and vanilla.
- Fold in flour, baking powder, and salt with a rubber spatula until combined.
- Press the dough evenly into the prepared pan.
- Bake 22–25 minutes until edges are set and center is slightly soft; cool slightly.
For the ganache
- Heat the cream until bubbly, pour over the chocolate wafers, cover, and let sit 5 minutes.
- Stir the cream and chocolate until smooth and glossy.
Assembly
- Pour warm ganache over the slightly cooled bars, drizzle melted peanut butter, and sprinkle with chopped peanut butter cups. Chill to set, then slice and serve.
Let us know how it was!