Easy Small Batch Peanut Butter Chocolate Blondies
This post may contain affiliate links. See the Disclosure Policy.
Think of these small batch peanut butter blondies as your favorite peanut butter cookie, chewy blondie, and chocolate chip cookie all rolled into one super gooey, irresistible dessert bar. Ready in under 40 minutes and with simple ingredients you probably have in your pantry.
Peanut Butter Makes Me a Blondie Believer
If you read the post for my nutty butterscotch small batch blondies, you’ll know blondies haven’t always been top of my dessert list. I’m finally coming around.
What my husband and I love about these is they feature his favorite – peanut butter. And when I say peanut butter, I mean you will actually taste peanut butter. Not only does it cut down on the sweetness, but it adds to the chew and it’s another delicious layer of flavor.
Then there’s my favorite – chocolate chips. I opt for a darker chocolate and bigger chip in these blondies to get the full textural ‘crunch’ and flavor experience.
Here’s the other beauty of these blondies: they are so flippin’ easy to make. The kind of recipe where you’re like I need something sweet, but I don’t want to go to the store to buy ingredients, easy. In fact, I bet you have all the ingredients in your pantry and fridge.
But Erin, all I have is crunchy peanut butter! No worries! I tested these blondies with chunky peanut butter, and yes, it works too.
Want to elevate your batch? Frost them with your favorite frosting. Like I did for my small batch frosted brownie blondies. Hint: my chocolate peanut butter frosting would be a great complement!
And now I think I may be on a blondie kick. Like what are some other delicious varieties I can make? I’m sensing a fall/pumpkin version on the horizon … 🙂
What I’ve Learned Testing Blondies
Don’t overbake them – The whole reason we love blondies is for their gooey, chewy middles. The edges should be golden, and the center light and soft.
Let them cool before slicing – Slice too soon, and the blondies will probably crumble. Let them cool off in the pan before diving in.
They’re ready for mix-ins – Go ahead, choose your favorite chocolate chip, nut, dried fruit, or dare I say mini marshmallows, 🙂 and add them in. Just be careful not to add too much (2 to 4 tablespoons). My gluten free chocolate cherry blondies for two are the perfect example of this!
Did you make the blondies? Let me know how it went in the comments below (plus a star rating if you wouldn’t mind!). ⭐⭐⭐⭐⭐ Plus, I’d love to hear some of your ideas for new blondie flavors!
Small Batch Peanut Butter Blondies With Chocolate Chips
Equipment
- 6-Inch Square Cake Pan (or) 9 x 5-Inch Loaf Pan
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 dark chocolate)
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 small mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
- 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
- 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.1/4 cup chocolate chips, any kind
- 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 9×5-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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →