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These are the absolute favorite dessert of my boyfriend and all his friends. No tailgate, party or even dinner is complete without these gooey, peanut butter blondies.
Ingredients
- 3.1875 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (Optional)
- 1 cup unsalted butter
- 2.3125 cups packed brown sugar
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 3 cups peanut butter chips
- 1 cup chopped pecans, toasted
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
Step 2
In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
Step 3
Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 420 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat14g | 70% |
| Cholesterol44mg | 15% |
| Sodium199mg | 9% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber1g | 3% |
| Total Sugars34g | |
| Protein9g | |
| Vitamin C0mg | 1% |
| Calcium34mg | 3% |
| Iron1mg | 7% |
| Potassium76mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These brownies are wonderful. My fiver year old son will not eat chocolate so these were perfect for him and the rest of us loved them too!
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These were the best Browniee that I have tasted in years! My famliy loved them!
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I really didn’t care for these. Way too much butter and sugar.
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I don’t like chocolate, but I love peanut butter, so these were great. I substituted salted peanuts for the pecans in the recipe and it added more peanut taste!
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Awesome !!!!
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Absolutely delicious, and fairly easy to make.
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I thought these were awful. I give 3 stars, only because they were edible and a couple of my friends said they were o.k. The texture was not at all like brownies; more like a bread or heavy cake. Also, after I added 2 cups of chips, the batter was already loaded, so I did not add the last cup. I’ll keep looking for a great blondie.
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I gave 4 stars because all though these were very tasty, they didn’t have any oomph. I would recommend the longer cooking time, as the minimum gave them an under-done-cookie texture. Good choice for a non-chocolate brownie treat.
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My partner took these in to work for a friend’s baby shower. You know how picky expectant moms can be …. well, the guest of honor requested that I make her a second batch!
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I thoroughly enjoyed these blondies. I didn’t have peanut butter chips, so i substituted chocolate. It was delicious, with a brownie texture and a cookie like taste. Definetly a keeper, but not “the best ever”.
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With a few slight tweaks, I made two great batches of these blondies. For the first batch, I cut to 2 cups of peanut butter chips and substituted walnuts for the pecans. For the second batch, I substituted 1 bag of white chocolate chips and 1 cup macadamia nuts. Both batches turned out great and served up well with some Vanilla ice cream.
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these were very dissapointing, the texture was not at all like a brownie but more like a cake, the texture was so dry, will not be making them again!
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I made these in both mini and bar form. My husband and I love them. They turned out better than any other Blondie recipe I’ve tried. If your looking for a Blondie recipe and not Brownie, this is the one to go with.
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These Blondies are DELIGHTFUL! Easy to make and yummie. I cooked them about 35 minutes so the center wasn’t quite so doughy as recommended in another review. My partner and I ate about 1/2 of the pan! This one is a keeper!
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This was my first time making blondies and I thought these were great–with modifications! I substituted cashews for pecans (because I like them better) and used just under a cup of butterscotch chips instead of peanut butter chips. This amount was good–I can’t imagine using 3 cups of either type of chip.
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Sorry, but I didn’t care for it at all. The gooey brownie part, which was good, didn’t go with the peanut butter chips and pecans! I only used a little over a cup of the chips. I think they might be really good without the peanut butter chips.
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Wow! I really liked this recipe. Of course I didn’t follow the directions exactly, so let me tell you what I did.
I changed the servings to 8 (so I wouldn’t have to divide eggs.) I used dark brown sugar. I left out the cinnamon. I also left out the nuts and decreased the peanut butter chips by a lot. (I didn’t measure.) Then I divided the batter into thirds (roughly) and cooked 1/3 of the batter in the microwave for 1 minutes and 10 seconds. It was SOOO good. Also, I tried 1/3 without peanut butter chips, and I liked it that way, too. Finally, I tried some without peanut butter chips and with marshmallow creme spread on top. That was also good.
So…have fun and enjoy.
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Great base – I added vanilla butternut extract and white chips instead of peanut butter and walnuts!
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I did not care for this recipe. The consistency was dry and it was not sweet enough for me.
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Receipe very dry. Good flavor but dry.
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Very disappointed. Very fluffy and dry. My 2 year old won’t even eat them.
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This was a good basic recipe. I could imagine many variables to it. I made it exactly. But substituted cinnamon chips and for the nuts I used almond slivers. Then topped it with powdered sugar glaze. Tasted like a cinnamon bun.
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Used almond butter instead of peanut butter chips, added about half a tablespoon of nutmeg, and couldn’t taste a difference by leaving out the baking powder (I didn’t have any). Delicious!
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