Thick and Chewy White Chocolate Peanut Butter Blondies Recipe
These Thick and Chewy White Chocolate Peanut Butter Blondies are rich, indulgent bars packed with creamy peanut butter and sweet white chocolate chips. Featuring a perfect balance of salty and sweet flavors, they bake up moist, dense, and chewy with a golden-brown crust. A sprinkle of flaky sea salt on top adds a gourmet touch to these decadent treats, making them ideal for dessert or a special snack.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 12 to 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Base Ingredients
- 1/2 cup (4 ounces; one stick) unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1 and 3/4 cups dark brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 teaspoon salt (fine sea salt, table salt, or kosher salt)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Add-ins and Toppings
- 1 1/2 cups white chocolate chips
- 1 cup peanut butter chips
- 1 teaspoon flaky sea salt (Maldon Sea Salt recommended), for sprinkling, optional
Instructions
- Preheat and prepare baking pan: Preheat your oven to 350°F (175°C). Line a 9″ x 13″ baking pan with parchment paper and lightly grease the paper. Set aside to prepare the batter.
- Melt butter and mix with peanut butter and sugar: In a medium saucepan over medium heat, melt the unsalted butter. Remove from heat and immediately stir in the creamy peanut butter and dark brown sugar. Whisk well to combine all the ingredients into a smooth, homogenous mixture.
- Add eggs and dry ingredients: Whisk in the eggs one at a time, making sure to beat well after each addition for a smooth batter. Stir in the salt, followed by the all-purpose flour and baking powder. Mix just until all the dry ingredients are incorporated; avoid overmixing to keep the blondies tender.
- Fold in chocolate chips: Gently fold in the white chocolate chips and peanut butter chips, evenly distributing them throughout the batter.
- Bake the blondies: Spread the batter evenly into the prepared pan. If desired, sprinkle additional white chocolate chips and peanut butter chips on top. Place in the oven and bake for 15 minutes. Afterward, cover the pan loosely with aluminum foil and continue baking for an additional 15 to 18 minutes, or until the edges and top turn a light golden brown.
- Cool and serve: Remove the blondies from the oven carefully and allow them to cool completely in the pan. Optionally, sprinkle flaky sea salt on top after baking for an extra salty crunch. Once cooled, cut into squares and serve.
Notes
- Using room temperature eggs ensures better batter incorporation and texture.
- Covering with foil halfway through baking prevents the blondies from browning too quickly while allowing the inside to cook through.
- Flaky sea salt topping is optional but enhances the flavor by balancing sweetness with a hint of saltiness.
- For easier removal, make sure to grease the parchment paper well.
- Store blondies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.