Peanut Butter Cup Blondies
Yield: 16-20 bars
For the Blondie Layer:
  • 8 tablespoons butter, melted
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup all-purpose flour
For the Peanut Butter Layer:
  • ½ cup peanut butter
  • ¼ cup powdered sugar
  • splash of vanilla extract
For the Chocolate Layer:
  • 1 cup semi-sweet chocolate chips
  1. Grease an 8x8 baking pan with butter*. Set aside. Preheat oven to 350F.
  2. Cream together the butter and sugar. Add the egg & vanilla and mix until smooth. Slowly add the flour and mix until just combined.
  3. Spread batter into the prepared pan (the batter will be thick so a greased spatula helps,) and bake for 20 minutes or until set. (A little under done in the middle is Ok.)
While the blondies bake prepare the Peanut Butter filling:
  1. With an electric mixer cream together the peanut butter, powdered sugar, and vanilla.
  2. When the blondies have cooled, spread the peanut butter mixture evenly over the top of the blondies. Pop it in the freezer while you melt the chocolate.
  3. Either place the chocolate chips in the top of a double boiler, or microwave in 30 second increments, mixing in between each one until smooth and melted. Spread the melted chocolate over the peanut butter layer.
  4. Pop the whole pan back into the freezer to set. You want the chocolate to harden completely, but let it soften a bit at room temperature so it doesn't crack when you cut into it.
Next time I would definitely double the peanut butter layer- It was good as is but I think extra creamy peanut butter would be amazing and make these even better.

Base blondie recipe adapted from: Smitten Kitchen

*To make it easier to lift the bars out, you can make tabs by lining the pan with two over-lapping pieces of parchment paper.
Recipe by The Baker Chick at