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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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

244 Comments

  1.  I am so glad you decided to take the plunge and start a blog! Okay, I absolutely adore you! ❤️

    1. Jillian!! Thank you so much 🙂

  2. Yes! Congratulations on your fifth year! 🙂 I started baking just (almost) 3 years ago and Sally’s Baking Addiction was the first baking/food blog that I started following <3 . Although I've only been baking for a few years, I've certainly learned a lot about it from your blog. Your recipes have never failed to impress me and I have yet to fail at any recipe I've used thanks to your baking tips 🙂 . I'm glad that you've come this far and I'm VERY happy to have been a follower for the past three years. Thank you for always posting recipes each week; it must be time consuming and difficult for so many recipes to be posted within such a short amount of time. I LOVE YOU (and JUDE and FRANKLIN of course <3; THEY'RE TOO CUTE) and I hope you'll only continue to grow and become even more successful than you are now 🙂 Thank you
    Love, Phoebe (a happy follower)

    p.s. i'm actually supposed to be studying for a chemistry test tomorrow but i just couldn't stop myself from commenting on this post; i get too excited. I've also never posted such a long comment on the internet before 😮 but I HAD TO . okay I'm done.

    1. Thank you for taking the time to comment, Phoebe! I loved hearing from you and I’m sure the dogs enjoy the love too lol! Thank you so much.

  3. Happy birthday sally to your blog. I love it. I always have. It is a part of my life. You have given me some of the best recipes on this planet. I only want to wish you the very best in life. Please always follow your passion. Lots of hugs, iram

    1. Thanks for all the words of wisdom and sweet comments, Iram!

  4. Congrats Sally! Goes to show what a lot of hard work and prayers can accomplish! Keep up the great work, lady!

    1. Thanks so much Fatima!

  5. Sally, I’m so happy that the blog birthday is the same as my birthday! And I’m so glad you’re here and blogging. I love your blog and cookbooks so much! I started reading your blog three years ago when I had no idea about things like softened butter and the difference between baking powder and baking soda. I’ve learnt ever so much! Thank you for all that you do!

    1. Haaaaaappy birthday dear friend! 🙂 And thank you for all the conversations and comments. So happy we could meet last year!

  6. This post makes me so happy!!! I discovered your blog in 2014 I think? And it’s been my favorite baking blog since! Your posts are fun, your pictures magnificent, and your directions/measurments are clear and easy to follow. I don’t think I have ever made a recipe from you that my family/friends/I didn’t like! I’ve learnt SO much from your blog and it just encourages me to one day follow my own baking dreams. Thanks for everything!
    ps.  I must make these peanut butter pillows asap 😉 

    1. Your comment makes me so happy!! Thanks Tal– and please let me know if you try these!

  7. Aanhetstrandvanoostende says:

    Congratulations! Thank you for posting a recipe every week! Keep on sharing!

    1. Will do! 🙂

  8. Happy 5 years, Sally! I’ve said this before and I’ll say it again. Your inspired me to start my own blog and some of my earliest experiments were based on your recipes. They have never ever failed (just made your snowball cookies!) and I cannot tell you how much I love what you do here. So happy to see how far you’ve come and I hope there are many many more amazing things in store for you!

    1. I’m confident we all inspire each other. It’s truly incredible to see. Thanks for everything sweet friend!

  9. Congratulations Sally 😀 your all recipes are amazing each & every that i have tried have always turned delicious , i even made insta specifically to showcase the recipes that i try & tag u in it :).. The thing that i love most about your recipes are that they have simplest ingredients & are extremely easy to make & yet delicious also.. I also love the scientific facts that u tell as i love & want to know the science behind baking.. Its in my list to buy yiur cookbook when ill start earning ( as i m a student yet :p) .. & also i never comments on blogs etc but u r my most fav blogger.Keep up the good work 🙂

    Much love

    1. Thank you so much for the thoughtful comment and for taking the time to leave it!

  10. Congratulations, Sally! That’s an incredible milestone and you deserve your success…you’ve worked hard! Thank you for the great recipes and for your kind personality, both in your posts and your comment responses 😀 Here’s to the next five years!

    1. Thank you so much for your continued support and conversation, Caley! And I’m so happy we could meet last year 🙂

  11. Lynn @ Fresh April Flours says:

    Happy 5 years, SBA! I am so fortunate to have you S a friend and mentor, and you certainly are the best of the best. Congratulations and may you have many more years of happy baking adventures! 

    Also, I have that whisk and it is everything.

    1. So grateful it has brought us together!

  12. Congratulations Sally! Sometimes all it takes is a leap of FAITH xxx

    1. Couldn’t agree more.

  13. Congratulations on 5 years! Your blog is my favorite baking blog…keep up the great work!! 

    1. Thanks Erin!

  14. Patricia @Sweet and Strong says:

    Congrats on five years Sally!  I am obsessed with all of your recipes and absolutely adore readying your blog.  And these blondies sound amazing.  I haven’t baked with Reese’s pieces in forever and those always remind me of when I used to work at an ice cream shop and used to sneak handfuls of them all the time, addicting!

    1. I know, I hardly ever buy them but I LOVE baking with them. So good!

  15. Congratulations! Please keep it up! You are my go-to for anything baked. For kids lunches, parties, relaxing … I ask myself what would sally do!! Thank you from Canada.
    Jennifer

    1. Hahaha that’s hilarious. Thank you!

  16. Marina @ A Dancer's Live-It says:

    Happy 5 years Sally, and here’s to many many more!! Your blog has been such an incredible influence in my life and I’m so grateful I got to meet you in person. 🙂 Your talent is immense and your blog has grown SO MUCH. Being able to share in your passion is such an honor. Cheers to you!!!! <3

    1. Thank you Marina, I’m so happy we could meet!

  17. Happy 5 years, Sally! I stumbled upon your blog over 4 years ago (I think it was through Pinterest – ha!) and haven’t looked back! The first recipe I tried was your Healthy Peanut Butter Chunk Oatmeal Bars and to this day they are one of my favorite recipes. Since then, I’ve learned so much about baking and credit you on reigniting my love for it. Your recipes are the first I reach for! The hard work and dedication you’ve put into your recipes/blog does not go unnoticed and I thank you for all you do! 

    1. Thanks Cory! I haven’t made those in SO LONG! And it’s so nice to hear from you. Hope you’re doing well!

  18. Hi Sally,
    Congratulations! Your blog is amazing and I love all your recipes. Please continue your dream journey called blogging …and I can’t wait to buy your new cookbook in 2017! Love and hugs from 5 star cookies

    1. 🙂 Thank you!

  19. Congratulations Sally. I absolutely LOVE your blog and I am super proud of you, you have come so far in 5 years, having written two magnificent cookbooks and a third one underway, you are just incredible 😀

    1. Thank you very much!

  20. Amalea Ruffett says:

    Happy 5th Birthday to your blog!!! Love you and all your recipes Sally! Also, these blondies are fantastic and are one of the first recipes I made from you 🙂 

    1. Ahhh I love it. And you! xo <3

  21. Congrats Sally! You’re absolutely correct about the decisions we make every day and how they impact our lives, even the smallest ones. I’m thankful for your commitment to your passion and delicious recipes! I wish you much continued success! God bless.

    1. Thank you very much Theresa!

  22. Shelby @ Go Eat and Repeat says:

    My 2nd blogiversary is tomorrow! Happy birthday to our food blogs! I have been looking back as well and am looking to get back to the fun in it without stressing myself out as much. That is the reason I started it after all!

    1. Yay yay yay! Happy birthday to it!

  23. Sarah | Well and Full says:

    CONGRATULATIONS on five years!! You must be so proud and excited!! 🙂 But I really enjoyed reading the five things you’ve learned…. comparing yourself to others is the one I struggle with the most. Some days I feel like literally everyone in the world is a better food photographer than me :O But you’re right, it’s sooo detrimental to compare your blog to others’. Anyways, don’t mind my little tangent. CHEERS to FIVE YEARS!!

    1. I feel that exact way too. But comparing will rip you apart so just quit it cold turkey. Thanks for everything Sarah and best of luck!

      1. And by the way, your photography is STUNNING.

  24. Congratulations on your 5 year blogging anniversary! I look forward to reading your blog everyday and I know I can depend on delicious results every single time!!

    1. Thanks Jenna. And I love the name of your blog 🙂

  25. Shakerah khan says:

    Congrats on reaching five years.! How wonderful! And here’s to many more wonderful blogging years to come! I really learnt a lot about baking from you, thank you so much. All the best! 

    1. Thank you Shakerah!

  26. Congratulations, Sally! 5 years blogging is a great accomplishment, especially when you see how much your blog has grown in that time. I think I’ve been reading your blog for about 3 years now. The first recipe I ever made from here, I remember, was simply your homemade brownie recipe, because my mom had lost the (only) piece of paper which had our family recipe on it, but it was my grandma’s birthday and frosted chocolate brownies were her favourite dessert. Well, your brownie recipe became our new “family recipe” after that! You have inspired me, and I’m sure many others, to be creative and try new things in the kitchen. I’ve grown a lot too as a baker over the past few years and owe a lot of that to you. I never would have tried homemade cinnamon rolls or even baking multiple recipes for one event before but now I do such things all the time. At least half of all the recipes I bake come from your website (3 of the 5 recipes I’m baking in the next 2 weeks for Christmas are from your site!), so you’ve definitely made an impact on me & my family. Thank you Sally for helping us all create memories with amazing baked goods over the years 🙂

    1. Creating memories and gaining confidence in the kitchen is what baking is all about. Thanks so much for your conversation over the past few years and I’m so happy we connected on here!

  27. Jamie | A Sassy Spoon says:

    Congrats on 5 years, Sally! Time sure does fly! Enjoy it <3

    1. It truly does.

  28. So happy for you Sally! I started following your blog back in 2013 and i keep coming back whether its for a recipe or your writing style and sense of humour. God bless you with much more success. And thank you for being the wonderful blogger you are.

    1. Thank you so much Verona!

  29. Mary Ann | The Beach House Kitchen says:

    Happy 5 Years Sally! What an accomplishment! Your passion for baking is contagious! Here’s to many more years for SBA!

    1. Thanks Mary Ann and it’s been such a joy connecting with you!

  30. You are a beautiful person inside and out, you are SUCH an inspiration to me and to so many others, and you have EVERY reason to be so proud of what you’ve done here. I’ve pulled recipes from other places, but yours never disappoint. They consistently excel in terms of flavor and level of difficulty. I know you make fun of yourself for all the photos and step by step instructions, but coming from and speaking on behalf of all home bakers looking to develop their talents, we say THANK YOU! I’ve so enjoyed chatting back and forth with you on here, you always give great feedback on Facebook and Instagram (and I know that you get So many comments, but you’ve always taken the time to answer mine and so many others personally) and you really make this blog feel like one big kitchen where we can all come and brainstorm together. I wish you nothing but love and happiness and continued success moving forward and can’t wait to see what 2017 brings! Merry Christmas to you, Kevin and those sweet fur babies. Hugs and Kisses!- Ang

    1. THIS! THANK YOU FOR THIS!!! <3 <3 <3

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