Peanut Butter Blondies

My peanut butter blondies make the gooiest, softest blondies with handfuls of chocolate chips to boot. They’re flourless and made with 5 ingredients!

I love peanut butter desserts. Shocking, I know. 

Seriously, add peanut butter to anything, and I will trip over myself to try it. For this recipe, I took inspiration from my peanut butter cookie bars (and my family’s obsession with Trader Joe’s peanut butter blondies). The difference is in the texture, and these blondies are far gooier and softer–just what my family asked for!

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make peanut butter blondies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Peanut Butter Blondies (Recipe Card)
8. More sweet treats for peanut butter lovers

Why I love this recipe

• Naturally gluten-free. Because they’re flourless and grain-free. 
• Only 5 ingredients. All you need is peanut butter, maple syrup, eggs, baking soda, and chocolate. 
• Made in one bowl. Because convenience is key!
• Enjoy them year-round, or make them festive. Swap the chocolate chips for candy buttons in accordance with the holidays, and voila! A holiday treat waiting to happen.
• Perfect for sharing. Bars are way less pressure than cakes. They’re easier to make and easier to share.

Key Ingredients

• Peanut butter. I strongly prefer using smooth, drippy peanut butter, like Natural Skippy or Jif. The one I use has a little salt added to it, which I find helps bring out the natural sweetness of the blondies. 
• Maple syrup OR honey. For thicker blondies, use honey. For ultra-gooey blondies, use maple syrup. 
• Large eggs. Room temperature eggs are preferred.  
• Baking soda. Helps the bars rise. Don’t use baking powder, as it won’t have the same effect. 
• Dark chocolate. Chop up a good quality chocolate bar with at least 70% cocoa content. I like chocolate chunks over chocolate chips, as the chunks will melt into gooey pools of chocolate. 

How to make peanut butter blondies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Grease a baking dish that’s been lined with parchment paper and preheat the oven. 

Step 2- Mix. Add all the dry and wet ingredients (except the chocolate chips) to a large mixing bowl. Stir with a rubber spatula, then fold in the chocolate. 

Step 3- Bake. Pour the batter into the pan and bake until golden and firm. Let them cool before slicing. 

Arman’s recipe tips

• Don’t overbake the blondies. They’ll continue to cook while they are cooling down.
• Used unsalted peanut butter? Add ¼ teaspoon of salt to the peanut butter mixture. 
• Make them nut-free. Use tahini or sunflower seed butter. 

Storage instructions

To store: Store leftover blondies in an airtight container at room temp for up to 2 days or in the refrigerator for up to 2 weeks. 

To freeze: Let the bars cool completely, then store them in a freezer bag and freeze for three months. 

Frequently asked questions

More sweet treats for peanut butter lovers

• Pumpkin peanut butter cups
• Peanut butter cheesecake
• Peanut butter brownies
• Crispy peanut butter cookies

Originally updated March 2023, updated and republished December 2024