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+ servings
blondie brownies uncut on top of parchment paper.

Peanut Butter and Chocolate Chip Blondies

Loaded with chunky peanut butter and chocolate chips, peanut butter and chocolate chip blondies are a great dessert.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings


  • stand or handheld mixer
  • 9x13 baking pan
  • parchment paper


  • 1 cup crunchy peanut butter
  • 1 stick butter melted
  • 3 medium eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 2 cups Imperial Brown Sugar
  • 2 cups unbleached flour
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350 degrees.
  • To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
    1 cup crunchy peanut butter, 3 medium eggs, 1 stick butter
  • Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
    1 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla, 2 cups Imperial Brown Sugar, 2 cups unbleached flour
  • Add the chocolate chips. Stir to combine everything together.
    1 cup semi-sweet chocolate chips
  • Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
  • Let the blondies cool and then cut into 12 pieces and serve. Enjoy!


Tips for making this recipe:

  • I like to use parchment paper to line the pan when making these. It makes it easier to lift the brownies out of the pan for cutting.
  • A stand mixer comes in handing for mixing this dough, but it is not necessary. You can use a handheld mixer or spatula instead.
  • To store: ideally, make these in a baking pan that has a cover. Cover and refrigerate and eat within 3 days. Heat in the microwave if you want to serve warm.