Description
Delightfully rich and chewy Peanut Butter Chocolate Swirl Blondies combine the buttery sweetness of classic blondies with decadent swirls of creamy peanut butter and melted chocolate. Perfectly baked to golden edges and a moist, tender center, these blondies are an irresistible treat for any dessert lover.
Ingredients
Scale
Blondie Base
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Swirls
- ½ cup peanut butter (creamy or crunchy)
- ½ cup semi-sweet chocolate chips (or chopped chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang to easily lift the blondies out once baked.
- Prepare the Blondie Base: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Make the Peanut Butter and Chocolate Swirls: In a microwave-safe bowl, heat the peanut butter for 20-30 seconds until slightly softened and stir until smooth. In another microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring frequently, until completely melted and smooth.
- Assemble the Blondies: Pour the blondie batter evenly into the prepared baking pan. Drop spoonfuls of the softened peanut butter and melted chocolate over the batter surface. Use a butter knife or skewer to gently swirl the peanut butter and chocolate through the batter, creating a marble pattern.
- Bake the Blondies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. The edges should be golden brown and the center set but still moist.
- Cool and Serve: Allow the blondies to cool completely in the pan to set properly. Use the parchment paper overhang to lift the blondies out of the pan, then cut into 16 squares and enjoy.
Notes
- For easier slicing, chill the blondies in the refrigerator after cooling to firm up.
- Use crunchy peanut butter if you prefer added texture in the swirls.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Ensure not to overbake to maintain a moist and chewy texture.
