This peanut butter white chocolate blondies recipe is so EASY! Soft, chewy, brownie-like peanut butter bars come together in minutes in one bowl. They are topped with an easy white chocolate ganache; it's one magical flavor combination!
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!
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Enter these peanut butter white chocolate blondies. 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!
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what is the best peanut butter for baking?
A processed and emulsified creamy peanut butter is typically best for baking, such as Jif or Skippy. While I prefer a natural peanut butter for eating and making my healthy breakfast cookies, it doesn't always yield the best results in baking. My advice for the BEST peanut butter when baking is to follow what's recommended in the recipe. As a recipe developer, the recipe is created and tested with specific ingredients and deviating from that will likely yield different results.
what's the difference between blondies and brownies?
The main difference is chocolate. Blondies are made without cocoa powder or chocolate. Blondies typically rely on brown sugar and vanilla for their rich and indulgent taste. This easy recipe also adds peanut butter.
let's make peanut butter white chocolate blondies!
This peanut butter blondies recipe comes together with nine ingredients and gets mixed in one bowl. Start by melting unsalted butter. Then whisk the melted butter and peanut butter together until smooth. Next add the brown sugar and granulated sugar and whisk again. Then whisk in the egg and vanilla until completely combined.
Add the flour, followed by the baking powder and salt to the wet ingredients. Give the dry ingredients a little toss or stir together. Then use a spatula to fold the flour mixture into the wet ingredients. The batter is very thick.
Spread the peanut butter batter into a prepared 8x8 baking pan, doing your best to make an even layer. 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. Bake the blondie bars for 25 - 30 minutes, until the edges have darkened and 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. This takes about 45 minutes to an hour.
how to make white chocolate ganache
I have the best luck making ganache with a higher quality white chocolate. My local market carries Callebaut chocolate in the bulk section and that is what I use. 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.
Once the white chocolate is finely chopped and in a heat proof bowl, 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.
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. Chilling the ganache covered blondies also makes them easier to slice, but I prefer to eat them at room temperature.
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!😉
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Peanut Butter White Chocolate Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
More peanut butter recipes to try ~
- Addictive Peanut Butter 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!
Peanut butter blondies
- ½ cup unsalted butter, melted (1 stick or 113g)
- ½ cup creamy peanut butter* (128g)
- ½ cup dark or light brown sugar** (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- ½ teaspoon salt
white chocolate ganache
- 1 cup white chocolate, very finely chopped (200g)
- ⅓ cup heavy whipping cream (80mL)
- Peanut Butter Blondies: Preheat oven to 350°F and prepare an 8x8 baking pan by greasing it or line it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
- In a medium to large bowl, whisk melted butter and peanut butter until smooth. Then add both sugars and whisk until combined. Add the egg and vanilla and whisk until thoroughly combined.
- Add the flour, baking powder and salt. Give the dry ingredients a little toss/stir and then mix into wet ingredients with a spatula until just combined. The batter is very thick.
- Spread the batter evenly into the prepared pan and bake about 25-30 minutes, until edges are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bars cool 45-60 minutes sitting in the pan on a wire cooling rack.
- White Chocolate Ganache: Chop the white chocolate into small, fine pieces and place in a heat proof bowl. Heat the heavy cream in a small saucepan over low heat until it’s bubbling at the edges and is hot.
- Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.***
- 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!
- Cut into desired size and enjoy!
*Use a processed and emulsified peanut butter, such as Jif or Skippy
**I prefer using dark brown sugar as it has slightly more moisture and more caramel undertones.
***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 covered at room temperature for a couple days or covered in the refrigerator for up to one week.
Amount Per Serving: Calories: 244Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 153mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 4g
The nutrition information is an estimate only and may not be entirely accurate.