If you like a Reese’s Peanut Butter cup, or any other treat that combines a ton of peanut butter with chocolate, then these Peanut Butter Milk Chocolate Chip Blondies are for you. These blondies are similar in texture to a brownie, but flavored with lots of peanut butter, filled with milk chocolate chips, and then drizzled with a milk chocolate peanut butter sauce. A sprinkle of chopped roasted peanuts and they are ready to serve! Blondies are so quick and easy to make. They can literally be made in one bowl. The only hard part is waiting for them to cool if you want to cut them into nicely shaped squares. ?
Making the Blondies:
For this recipe, you will start with melted butter that has been cooled. You will add this to 3/4 cup of creamy (not natural – think Skippy or an organic version from your supermarket) peanut butter and 3/4 cup of brown sugar. Next, you’ll add the egg, egg yolk and vanilla and mix until well combined. The final step is mixing in the dry ingredients and then adding the chocolate chips. That’s it! Spread the batter into a parchment lined 9 x 9 inch baking pan and bake at 350° for 16-17 minutes.
Cooling and Cutting the Blondies:
Allow the blondies to cool right in the baking pan. Once your blondies are completely cool (I’m serious here, you don’t want cracked blondies), you will lift the parchment paper and transfer the blondies, still on parchment, to a cutting board. You will cut the blondies in to 25 equal squares. Next, you will move all of the blondies back to your cooling rack, leaving a bit of space between each bar. Slide that piece of parchment paper that you used for baking underneath the cooling rack. This will make your cleanup easier.
Chocolate Drizzle and Chopped Peanuts:
Chop 1/3 cup of roasted and salted peanuts. In a small sauce pan you will combine 1/4 cup of chocolate chips with a tablespoon of creamy peanut butter. Warm the chocolate and peanut butter until just melted, over very low heat. Finally, you will drizzle the sauce over the blondies and sprinkle each one with the chopped peanuts.
This is a great dessert recipe for your next play date or neighborhood BBQ. These blondies pack well once the drizzle has set up on the top. I typically layer them into a travel container and use parchment paper to separate the layers. You could also arrange them on a fancy platter and cover them with plastic wrap.
A huge thank you to all of the neighborhood kids, my middle school students, and to Britt’s coworkers at Instron for taste testing. I never could have gotten this recipe right without your feedback. I hope you enjoy the blondies!
This bar cookie packs some serious peanut butter flavor and is loaded with milk chocolate chips. Topped with a chocolate peanut butter drizzle and chopped peanuts, this blondie recipe is sure to become a favorite. Perfect for a backyard BBQ or afternoon playdate.
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup creamy peanut butter
- 3/4 cup (150g) light brown sugar, firmly packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (140g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup milk chocolate chips
- 1/4 cup milk chocolate chips
- 1 tablespoon creamy peanut butter
- 1/3 cup roasted and salted peanuts, coarsely chopped
Preheat oven to 350°. Line a 9 x 9 inch baking pan with parchment paper.
In a small saucepan, melt (over low heat) and cool your butter. Once cooled, add in 3/4 cup of creamy peanut. Mix thoroughly.
In a medium mixing bowl, combine 3/4 cup of brown sugar with the butter and peanut butter mixture. Add egg, egg yolk, and vanilla. Mix well to combine.
Add salt, baking powder and baking soda to the butter and sugar mixture. Gently mix to combine. Add flour and mix until just combined. Be careful not to over mix. Gently fold in the chocolate chips.
Spread the batter evenly into a parchment lined 9 x 9 inch baking pan. Bake at 350° for 16-17 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
Remove from oven and allow to cool completely before cutting into 25 squares. Arrange on a cooling rack.
Coarsely chop your peanuts.
In a small saucepan, combine the chocolate chips and peanut butter. Warm over low heat until just melted.
Drizzle the chocolate peanut butter sauce over the blondies. Sprinkle each blondie with a pinch of the chopped peanuts. Allow to rest until the drizzle has become firm.
Store blondies in an airtight container with parchment paper between layers.
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well. Any money earned will be used to keep Maple and Thyme running (I go through a lot of chocolate chips:), and I thank you for your support.