Thick and Chewy Triple Chocolate Peanut Butter Blondies
There’s something utterly irresistible about a dessert that combines the richness of chocolate with the creamy goodness of peanut butter. These Thick and Chewy Triple Chocolate Peanut Butter Blondies are the ultimate indulgence, boasting layers of flavor and texture that will have you coming back for seconds (and thirds!). The buttery base is infused with creamy peanut butter, and each bite is a delightful surprise from the melty chocolate chips. Whether you’re baking for a special occasion or simply treating yourself, these blondies are guaranteed to satisfy your sweet tooth.
Why I Love This Recipe
This recipe is a personal favorite because it brings together some of the best flavors in dessert form. The combination of peanut butter and chocolate is a classic, but adding three different types of chocolate elevates these blondies to a whole new level. The texture is thick and chewy, making every bite feel indulgent and satisfying. Plus, it’s a straightforward recipe that doesn’t require any fancy techniques, so anyone can whip these up in no time.
What Goes Into Thick and Chewy Triple Chocolate Peanut Butter Blondies
- 1 stick (4 ounces) unsalted butter, melted: This adds richness and moisture to the blondies.
- 3/4 cup creamy peanut butter: The star ingredient that gives these blondies their delightful flavor and creaminess.
- 1 3/4 cups light brown sugar, packed: For that perfect sweetness and a slightly chewy texture.
- 2 large eggs, at room temperature: They help bind the ingredients together and provide structure.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 2 cups all-purpose flour: The base that holds everything together.
- 1/2 cup dark chocolate chips (or semi-sweet): For a rich chocolate flavor.
- 1/2 cup milk chocolate chips: Adds sweetness and creaminess.
- 1/2 cup white chocolate chips: For a touch of sweetness and a beautiful contrast.
Prep & Cook Tools
- Mixing bowls: For combining ingredients.
- Whisk: To mix the wet ingredients smoothly.
- Spatula: For folding in the dry ingredients and chocolate chips.
- Baking pan: 9×13-inch pan to bake the blondies.
- Parchment paper: To line the baking pan for easy removal.
- Oven: Preheated to ensure even baking.
How to Prepare Thick and Chewy Triple Chocolate Peanut Butter Blondies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for getting that perfect bake.
Step 2: Prepare the Baking Pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent sticking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter and creamy peanut butter. Whisk them together until smooth. Add the brown sugar, eggs, vanilla extract, and salt, whisking until everything is well combined and creamy.
Step 4: Add the Dry Ingredients
Gradually add the all-purpose flour to the wet mixture. Use a spatula to fold the flour in gently until just combined. Be careful not to overmix!
Step 5: Fold in the Chocolate Chips
Add the dark chocolate chips, milk chocolate chips, and white chocolate chips to the batter. Gently fold them in until evenly distributed.
Step 6: Pour into the Pan
Spread the batter evenly into the prepared baking pan. Use the spatula to smooth the top.
Step 7: Bake
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the blondies to remain chewy.
Step 8: Cool and Cut
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift the blondies out of the pan and transfer them to a wire rack to cool completely before cutting into squares.
Fresh Seasonal Changes
- Fall: Add chopped apples or pumpkin puree for a seasonal twist.
- Winter: Incorporate peppermint extract and crushed candy canes for a festive flair.
- Spring: Use white chocolate chips with a hint of lemon zest for a refreshing taste.
- Summer: Fold in some chopped nuts, such as pecans or walnuts, for added crunch.
Problems & Prevention
- Blondies Too Gooey: Ensure you bake them long enough; check them at the minimum time to prevent underbaking.
- Blondies Too Dry: Avoid overmixing the batter and check final baking time closely.
- Sticking to the Pan: Always line your pan with parchment paper and grease it lightly for easy removal.
- Uneven Baking: Rotate the pan halfway through the baking time for even results.
Best Ways to Store
To keep your Thick and Chewy Triple Chocolate Peanut Butter Blondies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them, where they will last for up to a week. You can also freeze them by wrapping individual blondies tightly in plastic wrap and placing them in a freezer bag for up to three months. When you’re ready to enjoy, let them thaw in the fridge overnight or at room temperature for a few hours.
Thick and Chewy Triple Chocolate Peanut Butter Blondies Q&A
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture! The blondies will still turn out delicious.
How can I make these blondies gluten-free?
To make them gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.
What can I use instead of eggs for an egg-free version?
You can substitute each egg with a flaxseed meal or chia seed gel (1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water, let sit until gel-like).
Can I add more chocolate chips?
Absolutely! Feel free to add more chocolate chips or even nuts for extra flavor and texture.
Bring It to the Table
These Thick and Chewy Triple Chocolate Peanut Butter Blondies are perfect for any gathering or as an everyday treat. Serve them warm with a scoop of vanilla ice cream on top, or enjoy them with a cup of coffee or tea. They make for an excellent dessert to share with friends and family, or simply to indulge in during a cozy night in. No matter how you enjoy them, one thing is for sure: they’re going to become a new favorite in your dessert repertoire.
The balance of rich peanut butter and three types of chocolate creates a symphony of flavors that will delight your taste buds. So, what are you waiting for? Grab your ingredients and start baking these decadent blondies today!
Thick and Chewy Triple Chocolate Peanut Butter Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial for getting that perfect bake.
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, combine the melted butter and creamy peanut butter. Whisk them together until smooth. Add the brown sugar, eggs, vanilla extract, and salt, whisking until everything is well combined and creamy.
- Gradually add the all-purpose flour to the wet mixture. Use a spatula to fold the flour in gently until just combined. Be careful not to overmix!
- Add the dark chocolate chips, milk chocolate chips, and white chocolate chips to the batter. Gently fold them in until evenly distributed.
- Spread the batter evenly into the prepared baking pan. Use the spatula to smooth the top.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift the blondies out of the pan and transfer them to a wire rack to cool completely before cutting into squares.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- To reheat, let them thaw at room temperature or in the fridge overnight.
