Peanut Butter Blondies

stack of peanut butter blondies

I can’t believe we are here today.

What began as a simple way to share my recipes with friends and family has turned into this full blown career and actual grown-up business. (WHAT in the world!)

peanut butter blondies stacked on a white plate

It was 5 years ago yesterday and peanut butter blondies were on my kitchen counter. I made them to bring into work and thought they’d be a great recipe to put on my new hobby blog called Sally’s Baking Addiction. But, like the nervous anxious person I am, I had a few reservations before I pressed that publish button for the first time.

  1. Is blogging nerdy?
  2. Omg should I even tell my friends about this?
  3. I bet my mom will be the only one who reads this. (She was.)
  4. I’ll just take a picture of the blondies on my iPhone.
  5. There’s a new thing called “Pinterest” and maybe I can put my blog on there?

It’s overwhelming that one tiny decision can alter the direction of life forever. But I think that’s what makes life so thrilling. It’s made up of all these “little” decisions every day and you don’t even know it at the time, but just *one* can be the start of something completely life-changing.

This rainbow whisk tho.

wet ingredients for peanut butter blondies in a glass bowl with a colorful whisk

In the spirit of 5, here are 5 things I’ve learned about blogging in the past 5 years.

5 Things I’ve Learned

1) Don’t compare your start to someone else’s middle. The comparison trap is loud and it is real. But look where I was 5 years ago with my peanut butter blondies (omg that picture, I can’t). Blogging is a journey and you’ll always be learning. It’s practically suicide to compare your blog to someone else’s. You are on two completely different paths and you are two completely different people.

2) Not having an “off” switch is the hardest part. The internet, it doesn’t turn off. And the work on a content-based website, it never ends. You have to learn to give yourself breaks.

3) It’s ok to give up some control. Hiring assistants and giving them a piece of “my baby” has been the hardest, albeit most rewarding emotional and mental experience of this career. I strongly encourage bloggers who constantly feel like they are fighting a demanding uphill battle to considering the hiring process. Turns out, there are a lot of food and internet lovers out there willing to help! If you’re generally burnt out, your work will suffer. And readers can tell! Hiring help has revived my passion and now I am consistently in touch with why I started my blog in the first place: because I love baking.

4) This is a ride, not a destination. The internet is fast-paced, but blogging is a slow and educational journey. It doesn’t happen overnight.

5) Do it for the right reasons. And that reason shouldn’t be money. If blogging is your full-time gig, it’s certainly imperative to have a strong and consistent income to support yourself and supply for your family. But that shouldn’t be the reason WHY you blog. You should blog because you are passionate about it.

(More blogging posts right this way!)

peanut butter blondie batter in a glass bowl with Reese's Pieces

hands sprinkling Reese's Pieces onto peanut butter blondie batter in a baking pan

But can I real quick tell you about these peanut butter blondies? I took them to a party on Saturday night and one guy said (and this is a direct quote) “these are like soft peanut butter pillows.” I changed my original recipe to fit into a 9×13 pan. The result is a dense and completely soft peanut butter blondie bar with lots of brown sugar and peanut butter flavor. I strongly encourage the use of Reese’s Pieces as this only takes your peanut butter experience to the next level. We’ll use melted butter for a little more dense chew (as opposed to creaming butter which creates a fluffier bar) and an extra egg yolk for richer flavor. And this is a one bowl recipe!!

Besides that, it’s just a plate of delicious peanut butter pillows.

peanut butter blondies on a white plate

Anyway, I don’t even know where to end besides, I don’t know, that first sentence up there. ↑ I just can’t believe we are here today talking about baking, learning and growing together, inspiring each other and participating in what I can only refer to as a BAKING PARADE. You’re all the best.

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peanut butter blondies stacked on a white plate

Peanut Butter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 18 large blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Soft, simple, and delicious peanut butter blondies made in only 1 bowl!


  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted and slightly cooled for 3 minutes
  • 2 cups (400g) packed light or dark brown sugar
  • 3/4 cup (194g) creamy peanut butter
  • 2 large eggs + 1 extra egg yolk
  • 1 Tablespoon pure vanilla extract (yes Tablespoon!)
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 and 1/4 cups Reese’s Pieces


  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  2. In a large bowl, whisk the melted butter and brown sugar together until combined. Whisk in the peanut butter, then add the eggs, egg yolk, and vanilla. Whisk it all until completely combined.
  3. Add the flour, baking powder, and salt. Fold the batter together using a rubber spatula. Batter is very thick. Finally, fold in the Reese’s Pieces. Spread evenly into prepared pan and sprinkle with a couple additional Reese’s Pieces on top for looks, if desired.
  4. Bake for 30 minutes, then test the blondies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the blondies are not done. If there are only a few moist crumbs, the blondies are done. Keep checking every 2 minutes until you have moist crumbs. My blondies take 30 minutes. They taste a little dry if you overbake!
  5. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
  6. Cover and store leftover blondies at room temperature for up to 1 week.


  1. Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Keywords: peanut butter blondies, blondies

Thank you for a life-changing 5 years and many more to come! xo


  1. Sally, if I wanted to make these more cakey, rather than dense, would I just cream the butter and sugar instead of melting the butter? (I love the taste of this kind of thing, but not a fan of fudgy textures).

    1. Hi Carmen! You can definitely try the creaming method here. I fear the blondies may taste a little dry, so let me know how they turn out. A splash of milk may help.

  2. baked and eaten! couldn’t wait for them to cool all the way. DEEEE-licious!!!
    Used chopped chocolate because no reeses pieces. Whisked manually. Strongly recommend using power mixer! It’s heavy thick batter.

  3. Really loved how these turned out! I substituted the Reece’s for white chocolate and drizzled some melted white chocolate on top after they had cooled down. Delicious! Thank you for the recipe 🙂

  4. Geoffrey P Cox says:

    I actually forgot to add the salt and baking powder until it was too late and it still turned out to be the best thing I have ever baked. I added some chocolate drizzle to the top and it was so good I feel like my spine was going to melt. I am writing this during the quarantine of 2020 So I have nothing better to do then bake. Next, I will make another and present it to my brother who has given up sweets for lunch!

    1. I’m so happy they still turned out so well and that you enjoyed them, Geoffrey!

      1. Alexxus Berthoty says:

        So. Freaking. Good.

        Quarantine 2020, what do I have tons of? Peanut butter, flour, time and (potty training) mnms from my toddler. This recipe was absolutely delicious. Who knows if they were totally baked after 30 minutes, but they cooled and we ate! Bookmarked, shared, and I’ll make again- thank you!!

  5. Hi sally. I recently discovered your blog and I’m addicted to your addiction! I plan to make these soon and only have natural peanut butter. Is it possible to make these with natural peanut butter and do I need to add anything so they are not too dry? I also plan to half the recipe. Can I leave out the extra egg yolk?

    1. Hi Kate! In my recipe testing, I never really found a way around it but I don’t think I tried an extra egg yolk. Let me know if you test anything.

  6. Jennifer Z says:

    Made this recipe but swapped out chocolate chips (they’re what I had on hand) for the reese’s pieces and they tasted amazing! Also used natural peanut butter and it worked fine. They got my boyfriend’s approval and now he’s asking for more haha. I only wish I could have shared them with more people!

  7. Have combined this recipe with the cheesecake part of your cheesecake brownies, as well as adding some chunky raspberry jam rather than Reese’s or chocolate) to make a sort of PB&J cheesecake blondie and OH. MY. WORD. Sally!!!! You’re a GENIUS. This is the best thing I’ve ever made! I shared them with my neighbours (as I live alone and COVID isn’t helping…) and all of them sent me messages saying they were the highlight of their day! Thank you so much for sharing and your whole website, such an inspiration! Hope you and your loved ones are all safe and well. Lots of love!

  8. To any bakers in the UK with limited access to sweetened dessicated coconut and block cream cheese I would really recommend omitting or reducing the salt addition. It was a lovely recipe as always and so moist but the saltiness in the after taste was not really pleasant 🙁

  9. I made these as part of a Christmas cookie bundle gift, and they were SO tasty. Each person who got them loved them, and I quickly decimated the leftovers. Next time I’ll add chocolate chips and/or drizzle some on top, but that’s just me. They are a peanut butter lover’s dream as is.

  10. Love this recipe! I only used 300g of sugar instead of 400 as the recipe says though, still sweet enough!

  11. Can I use mini muffin pan instead of 9 by 13 baking pan? How should I adjust the baking time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ivy, Yes this should work! We’re unsure of the best bake time for mini blondies in a mini muffin pan, but bake them at 350°F. You may want to start checking for doneness at 12-13 minutes. Use a toothpick to test for only a few moist (not wet) crumbs.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally