I have a friend who likes the combination of Peanut Butter and Chocolate a lot, and after knowing him better over time, I thought why not make something for him to show my appreciation for gratitude for his friendship! This Peanut Butter Chocolate Blondies recipe that is not just delicious, but extremely fuss free!

Peanut Butter Chocolate Blondies Recipe by Bakeomaniac

Can you believe I took under 15 minutes for the prep, and I only used one bowl? The clean up was extremely easy too. This is the kind of recipes that I bake to destress even though I have limited time available!

As I have mentioned before, in my Peanut Butter Choc Granola Bars ( which is made for him too! ) I too really love the combination of the slight saltiness of Peanut Butter, mixed with the semi-sweet chocolately taste.

The method is really simple and foolproof. All you have to do mixed everything with the melted butter. We will want to add the peanut butter and sugar first.

These two ingredients will do well to be mixed with the warm melted butter as they will dissolve better and allow the whole batter to be consistently uniform. It also removes excess heat, allowing you to have a shorter cooling period.

Proceeding which, we add the egg. Which makes sense now doesn’t it? If we have added the egg first, there is a high chance the excess heat would have cooked the egg, which is definitely not what we want!! We are not making scrambled egg cake here ( if there’s even such a thing! )!

Then you can allow the batter to cool. It probably only takes a couple of minutes. Then we will add in the chocolate chips. Which make even more sense now?! If we added the chocolate chips to a even just slightly warmer batter, it would have caused them to be melted. It creates this crying-not-waterproof mascara effect that you always see in movies ( let’s hope you never experienced that yourself before 😓 ).

For the ingredients, there’s only one thing I would like to touch on.

You are pretty much good with any peanut butter, in the sense that you can use what you have on hand. BUT, if you are buying peanut butter for this recipe, I would strongly recommend a low fat one, and even a low sodium one if it exists in your nearby supermarket! But again, if you don’t have, you don’t have to make the special effort to!

Before the recipe, let me share two pictures! One on the cross section and one of myself (hehe! )

Look at how happy I am with it. With this you can be happy too! ( Okay not really, but at least your mouth and stomach will be 😀 )!

Without further ado, the recipe!!

Peanut Butter Chocolate Blondies
by Javier Tan November-5-2017

Nothing better than the combination of sweet and salty all in a chewy slice!


  • 1 Cup or 120g All Purpose Flour
  • 1/2 Cup + 1 Tablespoon or 112g Light Brown Sugar
  • 1/3 Cup + 1 Tablespoon or 90g Peanut Butter
  • 1/2 Cup or 115g Unsalted Butter, Cubed
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cup or 130g (Mini) Semisweet Chocolate Chips
  • 1 Large Egg, 55g, Room Temperature


  1. Preheat your oven to 180 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. In a medium-sized saucepan, melt the unsalted butter at low heat.
  3. Once its melted, add in the peanut butter and brown sugar and stir until they both dissolve.
  4. Leave to cool for a couple of minutes until lukewarm.
  5. Add in the large egg and vanilla extract and stir until well incorporated.
  6. Add in the flour and chocolate chips and stir until the batter comes together.
  7. Transfer batter to 8 x 8 inches baking tray, evening the batter into an equal layer with the back of a spoon.
  8. Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
  9. Rest at room temperature in its tray for 30 minutes.
  10. Serve and Enjoy!


  • Prep time: 15 mins
  • Cook time: 25 mins
  • Total time: 40 mins
  • Yield: 1 8″ x 8″ Tray


  1. Store well at room temperature for up to 4 days in an airtight container or in the fridge.
  2. Please read up in the preview regarding peanut butter related questions!
  3. To pin it, click here!
  4. If you are sharing this recipe, please do feel free to link it back here or give me a mention! Its a much appreciated reward and encouragement for the hard work I put in to create this recipe, to me! ( Not compulsory but its my personal wish! )
  5. If sharing on your personal website, please contact me for permission.
  6. For any questions, feel free to contact me on any of my social media platforms!

– Bakeomaniac, Javier Tan