Peanut Butter Blondies
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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
My 10yr old and I made this today and it was divine 🤤 we put it in the airfryer for 20 minutes, let cool for 20 minutes and then tried some. It was like a reeces pieces dessert 🤤
Amaaaaazing.
Peanut butter and chocolate is one of my favorite combos too! And such a great use of the air fryer too!
More like fudge than a blondie. Not sweet enough for my liking either.
Sorry to hear that, Doug. I’m wondering if you baked it long enough? It’s gooey like a blondie but definitely not like fudge 🙂
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!
Best, easiest no flour blondies I’ve ever made!! They were a hit with my picky eaters. 10000x recommend this recipe!!
Thanks so much, Tameka- I’m glad the picky eaters approved too 🙂 I appreciate your lovely review and rating.
I just have many chocolate bars that are healthier like no sugar. It would also taste amazing to others what do you think?
Yes, use any chocolate you like, Maario. I’ve often made this with white chocolate or even fruit and nut (using up leftovers).
These were so fudgy when I tried making them. Soo good!
Love to hear that, Mario!
any chance you could put these fabulous recipes in metric measurements?
Hi June! Absolutely- we’re slowly adding metric measurements to all of our recipes. Here’s what they are for this- Peanut butter- 500g, maple syrup, 180 ml, baking soda 5g, and chocolate- 90g.
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.
How much is one cup? How big?
Peanut butter- 500g, maple syrup, 180 ml, baking soda 5g, and chocolate- 90g.
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.
Can I use unsweetened applesauce instead of the eggs?
That won’t work, sorry. The eggs are needed for structure and rise. You could make my vegan blondies if you want something eggless.
Looks amazing
I will try soon with almond butter and vanilla extract and some pink salt
can you add nuts to the recipe? for extra crunch? if so, what would you recommend?
Hi Ulrich- You can. I’d recommend peanuts to keep with the theme, and the mild flavor. Try not to go over 1/4 cup so the other ingredient amounts don’t need to change 🙂
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
Awesome recipe! I used sugar free chocolate chips (husband is diabetic) and it didn’t even put a dent in this tasty, cakey, gooey, oh so good deliciousness! My word it is soooo lovely to have sweets again!
I love to hear that, Lisa. Thanks for taking the time to leave a lovely review and rating. Using sugar free chocolate chips is a great way to reduce the sugar content of them.
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
What do you mean by drippy natural peanut butter? Does that mean oil mixed in?
Hi Gk- drippy peanut butter should be easy to spread and not thick. Some natural peanut butter brands stay intact when you turn it upside down etc. Drippy peanut butter should be ‘pourable’ and smooth.
Could you please tell me the measurements of the ingredients?
All included in the recipe card.
Arman, I should offer you thanks more often. Your incredible range of recipes are clear, simple and those that I have tried have been pretty wonderful.
I am inspired to try this one after somewhat falling in love with a conventional peanut butter blondie from a local cafe. I will be comparing your blondie to theirs! =)
Please do, Benjamin! I’m so thankful for your readership and kind words. I hope this one delivers 🙂
Looks very good, though a bit misleading about calorie count; take into account that it’s supposed to be 20 servings, but everyone will be cutting it into 9 pieces, just like you do in your pictures. Not a problem, really, just something people watching their calorie intake should be aware of. That said, was a hit with the kids, and it’s great for parties and indulging, will be baking it for Halloween again for sure!
Hi Alba- sorry you find it misleading. Our photos are to show the final result and texture, not specifically the serving size. Glad the family enjoyed them! 🙂
I just made these! Sooo easy and really yummy. I will make them again and try a little cakier. Highly recommended
to try!
Thank you for sharing these fab recipes!
Aw, thanks so much, Lorrie. I appreciate your lovely review and rating. Thanks for making my recipes 🙂
Maple syrup is very healthy for you! Full of minerals.
Raw honey is too:)
Maple syrup and honey cause a huge sugar spike so for diabetics in particular they are not healthy. Followers of keto and lower carb diets also avoid these unrefined sweeteners and use monkfruit, allulose, and others that don’t spike your sugar at all. Coconut sugar is a better option than honey and maple syrup…also, Arman has shared a recipe for Keto maple syrup, I’m wondering if it can be used in this recipe in place of natural maple syrup?
I do have a recipe for it, and it would work for this (I developed that recipe to use in my keto desserts and baking) because it is thick enough and uses allulose (unlike commercial sugar free syrups that have the texture of water).
Can you make these without the baking soda ?
Hi Sarita- it does need baking soda for structure. If you make it without baking soda, I’d suggest using 3 teaspoons of baking powder instead.
Yes, I’ve tried making them with almond butter and they turned out great!
Love to hear that, Tina. Thanks for sharing that with us 🙂
Has anyone tried doubling this recipe?
Doubling the recipe works, Nicole. I do suggest using a 9 x 13-inch pan and also increasing the baking time by about 5 minutes to compensate 🙂
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!
Have you tried adding protein powder to up the protein? Any suggestions on trying this?
Hi Charlotte- Protein powder would be a great addition to it. I’d start with 1/4 of a cup and that should be fine for these specific measurements.
I used 2 cups protein powder omitted the chocolate and maple syrup and used honey instead. I added a little water until I got a batter consistency and the recipe came out fine. I baked for about 25-30 minutes. Maybe I will use chocolate chips if I have on hand.
Oh wow, that’s super helpful Martha- I did have some readers ask to incorporate protein powder, but didn’t think it would work by omitting the two key ingredients. Thanks for sharing with us!
OMG SO GOOOD!!!! THANK YOU
followed the recipe but substituted agave instead of honey. I also added walnuts for that extra crunch. Will be making this again:)
Love the addition of walnuts, Nicky. Using agave is a great idea, it has a similar texture to honey and not as overpowering.
Thanks for sharing your lovely review and rating.
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!
Did that low carb syrup work?
Has anyone made these using a no sugar maple syrup substitute? I have Sukrin brand “maple syrup”.
Hi Virginia- I have had several readers use sugar substitute syrups. I haven’t tried Sukrin, but if its thick like traditional maple syrup (not thin like sugar free pancake syrup), it should work well. Let me know how you go!
I WANT TO SEE COMMENTS !!!
comments for what?