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Homemade Thick and Chewy Triple Chocolate Peanut Butter Blondies photo

Thick and Chewy Triple Chocolate Peanut Butter Blondies

These Thick and Chewy Triple Chocolate Peanut Butter Blondies are a chocolate lover's dream! Rich, chewy, and oh-so-delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blondies:
  • 1 stick unsalted butter (4 ounces, melted)
  • 3/4 cup creamy peanut butter
  • 1 3/4 cups light brown sugar (packed)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup dark chocolate chips (or semi-sweet)
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Baking Pan
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your blondies bake evenly and develop a nice golden crust.
  2. Step 2: Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  3. Step 3: In a large mixing bowl, combine the melted unsalted butter and creamy peanut butter. Stir until smooth. Add light brown sugar, eggs, vanilla extract, and salt. Mix until fully incorporated.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  5. Step 5: Gently fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips.
  6. Step 6: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Step 7: Let the blondies cool in the pan for about 10 minutes, then lift them out using the parchment paper and cool completely on a wire rack. Slice into squares and enjoy!

Notes

  • For a nut-free option, substitute peanut butter with sunflower seed butter.
  • For a gluten-free version, use gluten-free all-purpose flour.
  • These blondies can be frozen for up to 3 months; wrap individually for best results.