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These peanut butter blondies are soft and gooey, and filled with plenty of chocolate chips! They have no flour in them and need just five ingredients.
I love peanut butter desserts.
Seriously, add peanut butter to anything, and I will enjoy it. We’ve added it to cheesecake, made classic cookies with them, and even made delicious no bake bars with it.
Inspired by my classic peanut butter cookie bars, these peanut butter blondies are a winner.
Today’s recipe was inspired by Trader Joe’s peanut butter blondies. As one of my favorite all-time desserts, I knew I had to recreate them. These have a delicate texture- soft, chewy, and loaded with peanut butter flavor.
Table of Contents
Why this recipe works
- They use simple ingredients. No flour or grains are needed, so this recipe is pretty much foolproof.
- Gluten-free. A perk of flourless desserts is that they are suitable for celiacs, as they don’t contain gluten in them!
- 5 Ingredients. Peanut butter, eggs, maple syrup, baking soda, and chocolate. That is it!
Ingredients needed
As mentioned earlier, you only need five ingredients to make these blondies. Here is what you will need.
- Peanut butter– You must use a smooth and drippy style of peanut butter with no added sugar. The peanut butter I use has a little salt added to it, which helps bring out the flavor of the blondies.
- Maple syrup OR honey– For thicker blondies, use honey. For ultra-gooey blondies, use maple syrup.
- Egg– Room temperature eggs.
- Baking soda– Gives the blondies a little rise.
- Chocolate– Chop up a good quality chocolate bar with at least 70% cocoa content. Chopped chocolate works much better than chocolate chips, as they melt well.
How to make peanut butter blondies
Make the batter: In a mixing bowl, add all your ingredients, except for the chocolate, and mix until combined. Fold through your chocolate, reserving a few to top the blondies with.
Bake: Next, transfer the batter into an 8 x 8-inch pan lined with parchment paper. Bake the blondies in a preheated oven at 180C/350F for 20 minutes.
Cool then slice: Remove from the oven and allow the blondies to cool in the pan completely before removing and slicing up.
Tips to make the best recipe
- If your batter is super thick, you can add an extra egg to it. I’ve never had this issue, and often, a thicker batter is due to thicker peanut butter.
- Add 1/4 teaspoon of salt to the mixture if you use unsalted peanut butter.
- Do not overbake the blondies. They continue to cook while they are cooling down.
- For cakier blondies, reduce the maple syrup by two tablespoons.
Dietary swaps and substitutions
The beauty of these blondies is that they can fit almost any diet out there…with just a few tweaks!
Sub out the peanut butter: If you are allergic to peanuts or don’t want to use peanuts, try almond butter or another nut/seed butter, like tahini.
Make them eggless: Swap out the eggs for an egg substitute. You may also prefer to make vegan blondies.
Cut the sugar: You can easily switch out the maple syrup for sugar free syrup or even sugar free honey. Also swap out the chocolate for sugar free chocolate chips.
Storage instructions
To store: Leftovers should be stored in the refrigerator in a sealed container. Blondies will keep for up to 2 weeks.
To freeze: Place blondies in a ziplock bag and store them in the freezer for up to 6 months. Thaw the blondies overnight in the refrigerator before eating them.
More delicious ways to use peanut butter
- Chocolate peanut butter cake
- Peanut butter chocolate chip cookies
- Peanut butter cornflake bars
- Peanut butter chocolate bars
Frequently asked questions
Adding a few tablespoons of flour will yield a cakier blondie.
Using crunchy peanut butter works, but the blondies will have a thicker texture.
There are 195 calories in each peanut butter blondie.
Peanut Butter Blondies
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 all your ingredients and mix well, until combined. 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.
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!
I need some suggestions used almond butter followed recipe to a tee. The end product did not come out as firm bars like the photograph of your blondes. What could have been the problem?
I used almond butter since I don’t eat peanut butter. Did it just the way of the recipe. It has not set into bars. I put it in the fridge to set. What other suggestions do you have.
Looks amazing
I will try soon with almond butter and vanilla extract and some pink salt
I’m making these tomorrow! What do you mean by the peanut butter described…drippy. Do you mean a natural PB?
Yes, smooth!
Hi! Is it possible to make these in the air fryer? Thanks!
I’m sure you could experiment and see
Anyone tried w/o chocolate-I’m allergic but otherwise this sounds fabulous!
Yes that is fine. You can add chopped nuts, seeds, etc 🙂
Really good, and easy to make love these so much
These were super easy and delish! I had to cook for little longer but still so good!
OMG. Delish
Just made these… I used almond butter and cut a lilys dark chocolate bar up and added.. Delish!!! My 3rd recipe of yours thank you so much!!!! Keep the recipes coming!!! Xoxo
Would you see all your posts of any recipes please
Could you please tell me the measurements of the ingredients?
All included in the recipe card.
Maple syrup is very healthy for you! Full of minerals.
Raw honey is too:)
Can I use almond butter instead, also can I cut down on the maple syrup to make it a bit healthier?
Can you substitute peanut butter powder for the PB?
Not for this recipe!
This recipe dont take oat flour?
Not needed!
Do you think I could substitute sun butter for the pb?
Yes!!!
Can I substitute Lakanto Maple syrup, to make low carb?
I haven’t tried, feel free to experiment and see!
I WANT TO SEE COMMENTS !!!
comments for what?