• For a soft, chewy texture, don’t overbake — pull them out when the edges are golden and the center still looks a little soft.
• Use room-temp ingredients so everything mixes smoothly.
• If you don’t have an electric mixer, a whisk or sturdy wooden spoon works just fine.
• Metal pans are the way to go! They heat evenly, so you won’t end up with overdone edges and an underbaked center.
• Grease your measuring cup with a little oil or nonstick spray before adding peanut butter — it’ll slide right out!

• Doubling the recipe? Go for it! Use a 13×9-inch pan and bake an extra 5–10 minutes, or divide the batter between two 9×9-inch pans and bake as usual.
• Warm them up in the oven or microwave and top with a scoop of vanilla ice cream for an extra indulgence.

Let the blondies cool completely before slicing — this is key for clean edges and even squares. For the neatest cuts, use a large sharp knife and wipe it clean between each slice. If you prefer extra tidy edges, chill the bars in the fridge for 15–20 minutes before cutting.

Keep blondies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully for up to 3 months — thaw at room temperature before serving.

What’s the difference between blondies and brownies?

Brownies use cocoa or melted chocolate for that rich, fudgy flavor, while blondies skip the chocolate and rely on butter and brown sugar for a chewy, caramel-like sweetness.

Can I use natural peanut butter?

 It’s best to stick with creamy, no-stir peanut butter. Natural peanut butter separates and can make the bars oily or crumbly.

1. Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving a little overhang for easy lifting, and lightly coat with nonstick spray.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Nothing fancy—just mix and set aside for later.

3. Using an electric mixer, beat together the peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs and vanilla and mix until fully combined.

4. Stir the dry ingredients into the peanut butter mixture with a spatula until just combined. The batter will be thick.

5. Spread evenly into the prepared pan and sprinkle chocolate chips and a pinch of flaky sea salt over the top — the salt is a great finishing touch.

6. Bake for 20–25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Cool completely before lifting from the pan and cutting into squares.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.