Description
Delight in these rich and chewy Peanut Butter Chocolate Swirl Blondies that combine the nutty creaminess of peanut butter with luscious melted chocolate swirls in a buttery blondie base. Perfectly baked to golden edges with a moist, tender center, this recipe yields irresistible decadent squares ideal for any dessert craving.
Ingredients
Scale
Blondie Base
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Swirl Ingredients
- ½ cup peanut butter (creamy or crunchy)
- ½ cup semi-sweet chocolate chips (or chopped chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Blondie Base: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
- Make the Peanut Butter and Chocolate Swirls: In a microwave-safe bowl, heat the peanut butter for 20-30 seconds to soften it slightly, then stir until smooth. In another microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each, until fully melted and smooth.
- Assemble the Blondies: Pour the blondie batter into the prepared baking pan and spread it evenly. Drop spoonfuls of the softened peanut butter and melted chocolate over the top of the batter. Using a butter knife or skewer, gently swirl the peanut butter and chocolate into the batter to create a marbled effect without fully mixing it.
- Bake the Blondies: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be a golden brown and the center should appear set but moist.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies from the pan. Slice into 16 squares and serve.
Notes
- Use room temperature eggs to help the batter blend smoothly.
- You can use crunchy or creamy peanut butter based on your texture preference.
- Chocolate can be substituted with dark or milk chocolate as desired.
- Do not overbake to retain moistness in the blondies.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
