Peanut Butter Blondie Recipe

Peanut butter blondies

  • cuts into 15 pieces
  • Easy

Buttery, nutty and incredibly moreish, these next-level blondies will be a hit with the whole family


Try our peanut butter blondies recipe then check out our classic blondies, bakewell blondies and raspberry and white chocolate blondies.



  • salted butter 125g, plus extra for the tin
  • smooth peanut butter 100g
  • light muscovado sugar 200g
  • golden caster sugar 125g
  • white chocolate 100g, broken into chunks
  • vanilla extract 2 tsp
  • eggs 2, large
  • self-raising flour 275g
  • raspberries 200g
  • raspberry jam 12 heaped tsp
  • salted peanuts 50g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4, then butter and line a 20cm x 30cm tin with baking paper.

  • Step 2

    Put the butter, peanut butter, sugars and white chocolate chunks in a large, wide pan. Melt gently, stirring occasionally, until the butters and chocolate have melted, and the sugar is no longer grainy. Take off the heat to cool for 5 minutes.

  • Step 3

    Stir the vanilla extract and eggs into the mixture with a wooden spoon, followed by the flour. Gently fold through 2/3 of the raspberries, and scrape everything into the prepared tin.

  • Step 4

    Dot the teaspoons of jam over the top of the mixture, then scatter over the remaining raspberries. Tip the peanuts into a sieve and shake vigorously to remove a little of the salt, then scatter them over the top, too. Bake for 30-35 minutes or until the blondie is golden and set firmly on top. Cool before cutting into chunks to serve.

Check out more of our best blondie and brownie recipes here...

White Chocolate Blondie Recipe with Jammie Dodgers

Nutritional Information

  • Kcals 242
  • Fat 10.6g
  • Saturates 4.9g
  • Carbs 31.4g
  • Sugars 21.4g
  • Fibre 1.3g
  • Protein 4.4g
  • Salt 0.3g