Peanut Butter Blondies

"I'm going to live until I die, and everything in between is just another excuse to eat peanut butter." - Dana Gould
Peanut Butter Blondies


Featuring the timeless classic (and our personal favorite) flavor combo of peanut butter and chocolate, these ooey, gooey, flaky-sea-salty peanut butter blondies are a simple, delicious way to treat yourself. Swap out any of our nut butters for a tasty twist—next on our list is a variation with our Toasted Coconut Almond Butter and extra flaky, shredded coconut mixed in. Let's get baking!


  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup Big Spoon Roasters Peanut Pecan Butter (or any Big Spoon variety of choice!)
  • 1 and 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg yolk
  • 2 tbsp maple syrup
  • 1 1/4 cup all purpose or 1:1 gluten free flour
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chunks
  • Optional: Flaky sea salt to serve



  1. Preheat oven to 350 F. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
  2. In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together. Stir in maple syrup.
  3. Add flour and baking powder. Stir until smooth batter forms. Add chocolate chunks and stir again.
  4. Pour peanut butter blondie batter into prepared tin, smooth the top, and gently press a few additional chocolate chunks on top. Bake approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
  5. Leave in pan to cool completely – blondies will firm up as they cool. Cut into squares to serve.


Recipe adapted from Sweetest Menu.

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