Small Batch Peanut Butter Blondies With Chocolate Chips

Gooey inside of peanut butter blondies cut into squares.

Small Batch Peanut Butter Blondies With Chocolate Chips

Small batch peanut butter blondies baked in a 6-inch pan with crisp edges and a gooey, fudgy center. Made with creamy peanut butter, brown sugar, and chocolate chips, the thick blondies are ready in under 40 minutes.

Prep Time10

Cook Time26

Total Time36

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 201kcal

Author: Erin Cernich

Equipment

6-Inch Square Cake Pan (or) 9 x 5-Inch Loaf Pan
Fine Mesh Strainer optional

Ingredients

¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon optional
3 tablespoons unsalted butter, melted
6 tablespoons brown sugar, light or dark
¼ cup organic cane sugar or granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup creamy peanut butter like Jif or Skippy
¼ cup chocolate chips, any kind I use large, dark chocolate chips

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch square baking pan with a piece of parchment paper long enough to hang over the sides.
In a medium mixing bowl, add the melted butter and both sugars. Whisk to combine. Add the egg and vanilla and whisk until the egg is well incorporated. Then add the peanut butter and whisk until smooth.
3 tablespoons unsalted butter, melted, 6 tablespoons brown sugar, light or dark, 1/4 cup organic cane sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract, 1/4 cup creamy peanut butter
Sift or sprinkle the dry ingredients over the wet. Switch to a small spatula to mix until no dry streaks remain. Add the chocolate chips and gently fold them into the dough. Expect a thicker dough, like a cookie dough. Tip - I like to sift my dry ingredients through a fine mesh strainer to remove lumps and for better distribution into the batter.
3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup chocolate chips, any kind, 1/2 teaspoon ground cinnamon
Press the dough evenly into the prepared baking pan. Bake for 24 to 26 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the blondies will not be chewy.
Cool the blondies in the pan set on a wire cooling rack. When ready to serve, lift the blondies out of the pan and cut into desired slices. A 6-inch pan will yield 9 smaller squares.
Store the blondies at room temperature in a covered container or zipper bag for up to 5 days

Notes

Serving Size – This is a small batch recipe that can be doubled and baked in an 8×8-inch pan. Increase the bake time by at least 5 minutes.
Peanut Butter - Use regular, creamy peanut butter like Jif or Skippy. Natural, organic, or peanut butter that needs to be stirred will likely yield oily blondies.
Baking Pan - You can also use a 9x5-inch loaf pan. The blondies will be thicker and will need a couple more minutes to bake.
Don’t Overbake – Or the blondies won’t be chewy!
Freezing – Place cut blondies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

Nutrition