The Best Fudgy Peanut Butter Chocolate Blondies (Easy One-Bowl Recipe)
These Peanut Butter Chocolate Blondies are a staple in our house, especially during lambing season because they are sturdy enough to toss in a lunch box or cooler, yet fudgy enough to feel like a real treat. Perfect for an after lunch dessert or feeding a crew!
Why You’ll Love These Blondies
- Dense and fudgy texture
- Made with simple pantry staples
- Durable for transport
- Feeds a crew
Best Peanut Butter Chocolate Blondies
This half sheet pan peanut butter chocolate blondie recipe is designed for big families, feeding a crew, or meal prepping and freezing ahead of time. By scaling the classic one-bowl method to a full 18×13 inch pan, you get 48 perfectly chewy fudgy squares in one go. These bars use melted butter and creamy peanut butter for a dense, moisture rich texture that stays fresh for days. No mixer required – just a large pot on the stove for a high-yield, low-effort ranch dessert.
Ingredients
Method
- Preheat oven to 350F. Line 18×13 sheet pan with parchment paper so that it has an overhang to easily lift out the bars after they have cooled
- In a large pot over medium heat, melt butter and peanut butter together
- Whisk in sugars until smooth
- Remove from heat and let cool for a few minutes
- Add eggs and vanilla and whisk 60 seconds until batter looks glossy – this helps create that shiny, crackly top
- Gently mix in flour and salt until just incorporated
- Fold in 1 cup of chocolate chips and 1 cup of chopped chocolate
- Transfer the thick batter to your sheet pan. Use a damp spatula to press it into the corners. Top with remaining 1 cup chopped chocolate
- Bake for 25-30 minutes. The edges should be golden brown and the center should no longer "slosh" but still be soft to the touch
- Let them cool completely in the pan for at least an hour. This is vital for a half sheet batch; it allows the middle to set so you can get clean cuts
If you want the marbled effect, make sure your batter is slightly warm when you mix in the chocolate (and don't over mix)
Ingredients
See recipe card below for full ingredient list.
Tips for Best Blondies
- Glossy top – make sure to whisk the sugars. You want the batter to look shiny and emulsified. This dissolves the sugar properly and creates that iconic “meringue-like” crust that everyone loves on a good blondie
- Don’t over mix the batter once you add the flour – you’ll lose the fudgy texture and they will be more bread-like and tough
- A half sheet pan holds a lot of heat. If you wait until the center looks fully “done” and firm, they will be overbooked and dry by the time they cool. Pull the pan when the edges are a deep golden brown and pulling away slightly from the sides but the center still has a slight, soft, jiggle. They will finish setting on the counter resulting in that perfect fudgy texture.
- Use the parchment sling to easily lift the bars out to slice. Leave a 2″ overhang on the the long sides and lift the entire block onto a cutting board to cut into squares.
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Pin this recipe so you always have it when you need a quick, crowd-pleasing dessert.
