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Triple Peanut Butter Blondies

Servings 24 bars


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 Tablespoons 1/2 cup or one stick unsalted butter, melted and cooled
  • 1 1/2 cups light brown sugar
  • 2 eggs at room temperature
  • 4 teaspoons vanilla extract
  • 1/2 cup crunchy peanut butter
  • 1/2 cup peanut butter chips
  • 1/4 cup salted dry roasted peanuts chopped
  • 1 1/2 cups mini semi sweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a 9 x 13 inch baking pan with foil, allowing excess foil to hang over edges. Spray bottom and sides of foil with cooking spray.
  2. Whisk together flour, baking powder and salt. Set aside.
  3. In a large bowl, using a mixer, beat butter and sugar together until smooth. Add the eggs and vanilla and continue mixing until thoroughly combined. Mix in the peanut butter.
  4. Add the flour mixture to the peanut butter mixture and stir with a spoon until just incorporated. You may have a few flour streaks still left. (Those will get incorporated when you stir in your chips and nuts.)
  5. Add the peanut butter chips and the chopped peanuts and stir until evenly distributed.
  6. Scrape the batter into the prepared pan using a spatula to evenly spread it.
  7. Bake until lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 20-25 minutes. (I baked mine in a convection oven, yours may take a bit longer, but check early so that you don't over bake)
  8. Place on a wire rack and sprinkle the chocolate chips evenly across hot blondie. Let set for a few minutes until chocolate melts.
  9. Spread melted chips evenly across blondie and place on a wire rack to cool completely and to allow chocolate to set.
  10. Use the foil overhang to pull the whole baked blondie from the pan. Cut into squares.

Recipe Notes

*To get clean cuts, use a knife dipped in hot water, wiping with a paper towel after each cut.

*Store at room temperature in an airtight container.

Recipe slightly adapted from The Brown Eyed Baker

The Merchant Baker Copyright © 2014