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Gooey Chocolate Chip Peanut Butter Blondies: Easy 20-Min Recipe

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These gooey chocolate chip peanut butter blondies are quick, easy, and made in one bowl without a mixer. Ready in about 20 minutes, they feature chewy edges, fudgy centers, and melty chocolate chips.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted
  • ⅔ cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Melt ½ cup unsalted butter in a microwave-safe bowl in 20-second bursts until just melted. Let cool for 1-2 minutes.
  3. Add ⅔ cup creamy peanut butter to the melted butter and stir until smooth. Add 1 cup packed light brown sugar and ¼ cup granulated sugar. Whisk vigorously for about 30 seconds until the mixture looks like thick caramel and slightly lighter in color.
  4. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Whisk until fully combined and smooth.
  5. Sprinkle 1 cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt over the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined (a few streaks of flour are okay). Fold in 1 cup semi-sweet chocolate chips, reserving about ¼ cup for topping.
  6. Scrape the batter into the prepared pan and spread evenly. Press the reserved chocolate chips into the surface.
  7. Bake for 18-22 minutes, starting to check at 18 minutes. The edges should be golden brown and set, but the center should still look soft and slightly underdone. A toothpick inserted near the center should come out with a few moist crumbs.
  8. Let the blondies cool in the pan on a wire rack for at least 15 minutes before lifting out using the parchment overhang. Cool completely before slicing for clean cuts. Cut into 9 large squares or 16 smaller ones.

Notes

Don’t overbake; blondies should look slightly underdone when removed from the oven. Use room temperature egg to prevent seizing the melted butter. Measure flour by spooning and leveling to avoid dry blondies. Let cool completely before slicing for clean cuts. For dairy-free, use vegan butter or coconut oil. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: blondies, peanut butter, chocolate chip, easy dessert, one bowl, quick recipe, gooey

Find it online: https://chloeplate.com/gooey-chocolate-chip-peanut-butter-blondies-easy-20-min-recipe/