This post may contain affiliate links. See my disclosure policy.
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
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.
Variations
- Use different nut butter. Almond butter works great, though it won’t yield quite the same texture. If you’d rather use almond butter, make my almond butter bars.
- Prefer a more chewy texture? Reduce the maple syrup by two tablespoons.
- Swap the mix-ins. Stir in white chocolate chips or Reese’s pieces for more peanut butter flavor.
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
Yes, if you prefer cakier brownies, add 2-3 tablespoons of all-purpose flour.
Using crunchy peanut butter works, but the blondies will have a thicker texture.
Yes, blondies are generally gooey in the middle, but they should not be raw. A toothpick inserted in the center should come out with just a few moist crumbs.
Peanut Butter Blondies
Video
Ingredients
- 2 cups peanut butter
- 3/4 cup maple syrup can substitute for honey
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 cup chocolate chopped
Instructions
- Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the peanut butter, maple syrup, eggs, and baking soda. Fold through your chocolate, reserving a few to top the blondies with.
- Bake your blondies for 20 minutes, before removing from the oven and letting them cool completely, before slicing.
Notes
Nutrition
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
Love these. Have made them both in bar and muffin form. Ran out of maple syrup and replaced with honey and it still worked just fine. Only thing is they aren’t their best right out of the oven, I find they settle and are even better the next day!
These were so fudgy when I tried making them. Soo good!
Hello, I made these and loved them, but I am just unsure how gooey they are supposed to be! They were very gooey on the inside- like they hold together but the outside is stronger! I love peanut butter and chocolate so it felt like an awesome guilt-free treat hahah I just wonder if I was supposed to bake longer than 20 min- I did 21 minutes but was scared of burning them- any suggestions- they will get eaten bc flavor is perfect lol
Hi Nadia- that is the BEST texture haha 🙂 They are supposed to be super gooey 🙂 But you can bake longer if you want them a little cakier.
Delicious
Can’t wait to try these 👍
The best
You are the absolute best!!!
Can you use egg substitute (e.g. flax egg) for this recipe?
I don’t see why not!
Best peanut butter blondies ever!