These Peanut Butter Blondies are packed with chocolate chips and covered in a rich chocolate ganache for a dessert bar that's better than a brownie! They're easy to make and perfect for serving a crowd (or for midnight snacking by yourself).
(This recipe for Peanut Butter Blondies with Chocolate Ganache was originally published in May 2008, but was updated with new photos and content in 2020).
I think it's pretty much an agreed upon conclusion that peanut butter and chocolate is one of the best combinations in the world.
I know there are some people who don't like peanut butter and some people who don't like chocolate (why/how I'm not sure), but chances are if you like both of them then you LOVE them together.
I just happen to really enjoy peanut butter and chocolate. I also love blondies and almost always choose them over brownies, especially if there's still chocolate involved in some way.
So, these Peanut Butter Blondies with Chocolate Ganache are pretty much a dream come true for peanut butter lovers. A dangerous, dangerous dream.
❤️ Why you'll love this recipe
If you've never made blondies before, you should know that they're just as easy to make as chocolate brownies... And peanut butter blondies are no different! Oh, and once you learn how to make chocolate ganache, you will be wanting to make it all the time and put it on everything!
You'll love this recipe because not only is it easy to make, but once you bring the blondies to a party or gathering, your friends and family will be asking for them all the time!
But they're also kind of nice to keep on hand at home... Peanut butter blondies go really well with a cup of coffee. And they also make a stellar midnight snack.
The ingredients for these peanut butter blondies are pretty simple. In fact, you may already have them all in your kitchen! I know I do.
Here's everything you need for the easy recipe (please see recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Creamy peanut butter
- Large eggs
- Vanilla extract
- All-purpose flour
- Semisweet chocolate chips
- Heavy Cream
🥜 How to make peanut butter blondies
The blondies recipe has two parts to it... The actual blondies and then the chocolate ganache. You can skip the ganache if you want, but I highly, highly recommend it!
To start, put parchment paper (or aluminum foil) in a 13x9 baking pan, butter it, and preheat your oven to 350 degrees.
Now, beat together the butter and sugar until it's nice and fluffy, about 2-3 minutes. I like using my stand mixer for this, but you could also use a large mixing bowl and an electric hand mixer.
Now it's time to beat in the peanut butter. I'm sure whatever kind you use will make your blondies taste a bit different. I usually use Skippy (Skippy for life!) and it works really well. If you use a more natural PB, these made not be as sweet, but that might be A-OK with you!
Beat in the eggs, extra egg yolk, and vanilla. Then mix the flour on low until it's just combined, taking care not to over-mix. Fold in the chocolate chips.
I use 1 ½ cups of chocolate chips, but you can certainly use more if you want the blondies to be fully loaded with chocolate!
Spread the batter in the pan making sure it's super smooth on top and bake for 40-45 minutes, until blondies are golden.
I know, it's a long time to wait, but it's so, so worth it!
And now comes another tough part... You want these to cool to room temperature before topping with ganache. And this could take about 1 ½ hours.
But please don't get impatient because the chocolate ganache will not coat the blondies and firm up if you add it when the blondies are too warm.
🍫 How to make chocolate ganache
When you are ready to make the chocolate ganache, all you have to do is put your chocolate chips in a heat-proof bowl. Put heavy cream in a small saucepan and bring just to a boil.
Then pour the hot cream over the chocolate chips. Let sit for 1 minute and then add butter and whisk until the chocolate chips and butter are completely melted and mixture is smooth.
When your blondies are totally cool, pour and spread the chocolate ganache over them.
And give them another 15 minutes to rest so the chocolate can harden. You can put them in the fridge to speed this up even more.
Once the chocolate ganache is completely hard, you can remove the peanut butter blondies from the pan (by lifting parchment paper) and slicing them into squares.
I don't drink a lot of milk these days, but these are totally the kind of goodies that call for a cold glass of milk. Heavenly combination!
In my opinion, these peanut butter blondies have the perfect balance of peanut butter and chocolate with the best chewy texture. I'd even choose them over peanut butter cookies, which is saying a lot for me!
The blondies are super moist and crumbly and the chocolate rich in contrast to the sweet peanut butter. You could use a dark chocolate for the ganache if you want, but I actually loved the semisweet here (and it's rare that I love semi-sweet chocolate chips over dark!).
⏲️ How to store
Because these peanut butter blondies are covered in chocolate ganache, I do recommend keeping them in the fridge. They should be OK in an airtight container at room temperature for 2 days, but when kept in the fridge, they should keep for 5 days.
These treats are a great treat for bringing with you to parties and I also think they'd be one of the first baked goods to go at a bake sale.
Do people still have bake sales? On second thought, you probably won't want to sell a single one of these anyway.
I may be speaking from experience when I say these chewy peanut butter blondies are also quite awesome when topped with a scoop of ice cream. But you didn't hear that from me.
❓ Can I use other nut butters?
Sure! If you're allergic to peanuts or you want to make an allergy-friendly snack, you can substitute the peanut butter with a different kind of nut butter, including almond butter, sunflower seed butter, cashew butter, etc.
Just note that the consistency of the blondies may change a bit depending on what nut butter you use... Also note that if you use natural peanut butter or crunchy peanut butter, the texture may be a bit different, too.
💡 Variations to recipe
Though I think the peanut butter and chocolate combination in these blondies is perfection as is, there's a lot you can do to switch up this recipe and make it your own (aside from using a different nut butter!). Here are a few ideas:
- Use white chocolate chips, peanut butter chips, dark chocolate chips, chocolate chunks, or butterscotch chips instead.
- Add rainbow sprinkles for a fun funfetti look.
- Add nuts, like walnuts, mini marshmallows, freeze-dried strawberries, mini M&Ms, mini Reese's peanut butter cups, or the other add-ins of your choice.
- Top the blondies with a white chocolate ganache or homemade buttercream instead of chocolate ganache. Or you can even use store-bought frosting if you're in a rush.
I feel that the blondie is a forgotten dessert. In main part because people probably think, "why would I want a blondie when I can have a brownie?" Well, now I can tell you why. Because peanut butter, chocolate chips, and chocolate ganache.
I swear these peanut butter blondies will be more popular than any old brownie any day.
🎉 More peanut butter chocolate recipes
If you love the peanut butter and chocolate combination, too, check out some of my other favorite baked goods:
- Reese's Pieces Peanut Butter Brownies
- Peanut Butter Toffee Cookies
- Chocolate Peanut Butter Cheerios Granola Bars
- Peanut Butter Frozen Hot Chocolate
- Peanut Butter Chocolate Muffins
- Peanut Butter Snickers Cookies
- Peanut Butter Quinoa Chia Granola
- Peanut Butter Chocolate Gooey Butter Cake (from Dinner at the Zoo)
Do you like blondies? Would you like them better if they involved peanut butter and chocolate?
Peanut Butter Blondies with Chocolate Ganache
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs, plus 1 egg yolk
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 ½ cups semisweet chocolate chips
- Chocolate Ganache (recipe below)
- 1 ½ cups semisweet chocolate chips
- ½ cup heavy cream
- 1 Tbsp unsalted butter
- Line a 13×9 baking pan with parchment paper and lightly butter it. Preheat oven to 350 degrees.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and sugar until it’s light and fluffy, 2-3 minutes. Add peanut butter and beat until combined. Beat the eggs and egg yolk and vanilla into the mixture.
- With the mixer on low speed, add in flour until it's just combined, taking care not to over-mix. Fold in the chocolate chips.
- Spread the batter into the prepared pan making sure to smooth the top. Bake for 40-45, until it's golden on top and a toothpick stuck in comes out clean. Let blondies cool completely.
- Spread the ganache on the blondies and let stand for about 15 minutes to harden. Lift blondies out of pan with parchment paper and slice into squares and serve.
- Place chocolate chips in a medium heatproof bowl. Add cream to a small saucepan and bring just to a boil. Pour cream over the chocolate chips and let it stand for a minute to melt chocolate a bit.
- Whisk in the butter and keep whisking until the chocolate is fully melted and smooth.
- Recipe adapted from My Achey Bakey Heart