Thick and Chewy Triple Chocolate Peanut Butter Blondies
These blondies are the ultimate treat! Rich chocolate and creamy peanut butter come together in a thick, chewy dessert that everyone will love.
Servings: 12 servings
Ingredients
- 4 ounces unsalted butter 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
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, combine the melted unsalted butter and creamy peanut butter. Stir until fully blended. Add light brown sugar, eggs, and vanilla extract, mixing well until smooth.
- In another bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to your wet ingredients, stirring gently until just combined.
- Fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed.
- Pour the blondie batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, until the edges are set and the center is just slightly underbaked.
- Let the blondies cool in the pan for about 10 minutes. Use the parchment paper overhang to lift them out and place them on a wire rack to cool completely. Slice into squares and enjoy!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- 9x13-inch baking pan
- Parchment Paper
- Oven mitts
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze individual blondies for up to 3 months, wrapped in plastic wrap.
- Thaw frozen blondies at room temperature or warm briefly in the microwave.