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White Chocolate Peanut Butter Blondies

Irresistibly Chewy White Chocolate Peanut Butter Blondies

These White Chocolate Peanut Butter Blondies are a delightful blend of creamy peanut butter and rich white chocolate, perfect for any sweet craving.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 squares
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free version.
  • 1 cup Creamy Peanut Butter Provides flavor and texture; natural peanut butter is a healthier alternative.
  • 1 cup Dark Brown Sugar Sweetens and contributes to a chewy texture; light brown sugar works in a pinch.
  • 2 large Eggs Binds ingredients together for structure; use flax eggs for a vegan option.
  • 0.5 teaspoon Fine Sea Salt Enhances flavor; kosher salt can be an alternative, but adjust quantity.
  • 1.5 cups All-Purpose Flour Gives structure to the blondies; gluten-free flour can replace it.
  • 1 teaspoon Baking Powder Acts as a leavening agent for a lighter texture; ensure freshness.
  • 1 cup White Chocolate Chips Adds sweetness and a creamy texture; dark or semi-sweet chocolate can be used.
  • 1 cup Peanut Butter Chips Provides bursts of peanut butter flavor; chocolate chips can be substituted.
For the Topping
  • Flaky Sea Salt (optional) Adds a delightful finish and enhances flavor; skip if not preferred.

Equipment

  • 9x13-inch baking pan
  • medium saucepan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, lightly greased.
  2. Melt 1 cup of unsalted butter in a medium saucepan, then whisk in 1 cup of creamy peanut butter and 1 cup of dark brown sugar until smooth.
  3. Whisk in 2 large eggs, one at a time, incorporating fully before adding the next egg.
  4. Fold in 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt until just combined.
  5. Carefully fold in 1 cup of white chocolate chips and 1 cup of peanut butter chips.
  6. Pour the batter into the prepared pan, spreading it evenly. Add extra chips on top if desired.
  7. Bake for 15 minutes uncovered, then cover with foil and bake for an additional 15-18 minutes until edges are light golden brown.
  8. Cool in the pan for about 20 minutes before lifting out with parchment paper and slicing into squares.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store blondies in an airtight container at room temperature for up to 7 days or refrigerate for up to 2 weeks. Freeze for up to 3 months.

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