This peanut butter blondies recipe is EASY.  Soft, chewy, brownie-like blondie bars come together in minutes without a mixer.  Glazed with a white chocolate ganache, it's one magical flavor combination!

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I give step-by-step instructions {with photos} to help you make these cookie bars from scratch that are sure to be a hit the next time you need an easy dessert recipe.

Peanut butter and chocolate is such a classic flavor combination, but have you ever tried peanut butter with white chocolate? It is definitely an underrated pairing!

Enter these peanut butter blondies with white chocolate ganache. They are soft, exploding with peanut butter and have the chewy satisfaction of brownies. Then we take it to the next level with the addition of a soft white chocolate ganache. I mean, would you look at that texture?? It's pure bliss!

why you will love these fudgy blondie bars

Texture ~ the bars are soft, chewy and fudgy; very similar to the texture of brownies.

Easy ~ mix the blondie ingredients in one bowl and pour into a baking pan and bake. Topped with a simple ganache glaze.

No special equipment needed ~ a bowl, whisk and spatula is all you need for the blondie bars and the white chocolate ganache.

🛒ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
• Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
• Sugars ~ both granulated and brown sugars are used. Light or dark brown sugar can be used.
• Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
• Vanilla ~ pure vanilla extract adds a nice layer of flavor to these peanut butter blondies.
• All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
• Baking powder ~ just a little to give these chewy blondie bars a little lift.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
• White chocolate and heavy cream {not shown} ~ needed for the white chocolate ganache glaze. I prefer using a high quality white chocolate bar, but Ghirardelli white chocolate chips will also work.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

👩🏻‍🍳let's make peanut butter blondies from scratch

Start by preheating the oven and preparing an 8x8 baking pan.  I prefer to line a USA Pan {not sponsored, I just really love their pans!} with parchment paper. If you don't have parchment paper or a USA Pan, you can either grease the baking pan or line it with aluminum foil.

Then whisk the melted butter and peanut butter together until smooth. Next add the brown sugar, granulated sugar, baking powder and kosher salt and whisk again. Then whisk in the egg and vanilla until completely combined.

Now add the flour and use a spatula to fold the flour mixture into the wet ingredients. The batter is very thick.

Spread the peanut butter blondie batter into a prepared 8x8 baking pan, doing your best to make an even layer. 

Bake the blondie bars for 20 - 30 minutes, until the edges have set and a tester comes out with just a few moist crumbs.

Allow the blondies to cool on a wire cooling rack before topping with the white chocolate ganache.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🤍how to make white chocolate ganache

I have the best luck making ganache with a higher quality white chocolate. I use Callebaut chocolate. Ghirardelli, Lindt and Baker's also make quality white chocolate bars, which can be found in the baking aisle at most grocery markets.

The other trick I have learned is to chop the chocolate very fine and small. The photo below actually has some larger pieces and it took a bit more work for me to get them to melt fully.

Warm the heavy cream in a small saucepan over low heat on the stove top. When you start to see small bubbles along the edges of the pan and the cream is hot, pour it over the chopped chocolate. Let the mixture sit for 2 minutes and then stir until the white chocolate is melted and smooth.

Then pour the white chocolate ganache over the cooled peanut butter blondies. The blondies may have sunk ever so slightly in the middle and you may have to encourage the ganache up onto the edges with a spatula.

Allow the ganache to completely firm up before slicing and serving. This takes about 2 hours at room temperature, but can be sped up by placing the pan in the refrigerator.

tips for the best blondies

• Don't over bake the peanut butter blondies! No one likes a dry blondie. It's better to air on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy texture.
• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
• For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
• If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
• Peanut butter blondies taste best at room temperature.

how to cut blondie bars neatly

For the cleanest looking cuts, chill the ganache covered peanut butter blondies first. Pull the blondies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.

The very edges of the cookie bars will have a little less ganache coverage. I often trim a tiny bit off the edges of the blondies to remove the areas not covered as well with the ganache. Someone has to test the final product too. You know, to make sure they are shareable!😉

If you like other variations of blondie bars and peanut butter oatmeal blondies sound good, try my monster cookie bars.

For peanut butter pretzel brownies, try peanut butter caramel pretzel brownies.

If you like white chocolate with white chocolate ganache, try my white chocolate brownies.

frequently asked questions

how to store

Blondies can be stored in an airtight at room temperature for 2 -3 days or in an airtight container in the refrigerator for up to one week.

The peanut butter blondies also freeze well in an airtight container for up to three months.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Peanut Butter Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more from scratch peanut butter recipes ~

• Buckeye Bars
• Chewy Plump Oatmeal Peanut Butter Chocolate Chip Cookies
• Peanut Butter Donuts
• No Bake Mini Peanut Butter Espresso Cheesecakes
• Chewy Peanut Buttery PB Cookies
• Peanut Butter Pie
• Peanut Butter Oat Banana Bread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bars

Peanut Butter Blondies

Print

Soft, chewy, brownie-like blondie bars come together in minutes without a mixer. Glazed with a white chocolate ganache, it's one magical flavor combo!

Prep Time 15 minutes

Bake Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

Peanut butter blondies

• ½ cup unsalted butter, melted (1 stick or 113g)
• ½ cup creamy peanut butter* (120g)
• ½ cup packed dark or light brown sugar** (100g)
• ⅓ cup granulated sugar (67g)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg, room temperature preferred
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (125g)

white chocolate ganache

• 7 ounces white chocolate, very finely chopped*** (200g/approx 1 ¼ cups)
• ⅓ cup heavy whipping cream (80mL)

Instructions

1. Peanut Butter Blondies: Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
2. In a medium to large bowl, whisk melted butter (½ cup/113g) and peanut butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), baking powder (1 teaspoon) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large) and vanilla (2 teaspoons) and whisk until thoroughly combined.
3. Add the flour (1 cup/125g) and then mix into wet ingredients with a spatula until just combined. The batter is very thick.
4. Spread the batter evenly into the prepared pan and bake about 20-30 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
5. Let the bars cool 45-60 minutes sitting in the pan on a wire cooling rack.
6. White Chocolate Ganache: Chop the white chocolate*** (7 ounces/200g/about 1 ¼ cups) into small, fine pieces and place in a heat proof bowl. Heat the heavy cream (⅓ cup/80mL) in a small saucepan over low heat until it’s bubbling at the edges and is hot.
7. Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.****
8. Pour the ganache over the cooled peanut butter blondies and allow it to set completely, about 2 hours. The peanut butter blondies may have sunk a little in the middle and you may have to use your spatula to encourage the ganache to reach all the edges. You can place the blondies in the refrigerator to decrease the setting up time. I also find chilled blondies cut into nicer slices, but I prefer eating them at room temperature!
9. Cut into desired size and enjoy!

Notes

*Use a processed and emulsified peanut butter, such as Jif or Skippy. You can use smooth or crunchy.

**I prefer using dark brown sugar as it has slightly more moisture and more caramel undertones.

***I have also used Ghirardelli white chocolate chips. Measuring by weight is the most accurate.

****If the white chocolate ganche does not become completely smooth, the cream was likely not hot enough. Place the bowl over a simmering pot of water, being careful to not get any water in the ganche and rewarm it, stirring continuously until the mixture is smooth.

Blondies can be stored in an airtight at room temperature for 2 -3 days or in an airtight container in the refrigerator for up to one week. They also freeze well in an airtight container for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 129mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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Recipe shared with Meal Plan Monday and Weekend Potluck