If you skip the butter, this is dairy-free, vegan, and gluten-free. It is a spicy, slightly sweet, and savory dish. Comfort food for vegetarians. For those who enjoy spicy cuisine, it’s only moderately hot; nevertheless, for those who aren’t used to chiles, it’s hot.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- vegetable oil cooking spray
- 1 cup crunchy peanut butter
- ½ cup butter, softened
- 2 cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
- Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
- Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 97 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous with a couple of adjustments after reading reviews – 2 eggs – 1cup flour – added 1/2 mashed banana, chocolate chips and peanuts – baked 25 min at 350 and 5 more at 300 – chewy, moist and gooey – sooo good
These P triple B’s are just the thing I was craving tonight!! Rich and scrumptious!! I made this with 3 eggs and I tossed a cup of butterscotch morsels in for good measure. I took the advise of aother reviewer and baked them for 25 minutes @ 350, then turned the oven down t0 300 and left them in for about 5 – 10 minutes longer and they were perfect!!
I can’t leave anything alone. I had to tweak. I used apple sauce mustard of butter, used Splenda brown sugar, and egg sustitute. I also halved everything but the peanut butter. Not being a fan of peanuts, but a fanatic for peanut butter, I used creamy. All I can say is the original must be a been amazing, because mine were spectacular.
these are tasty , but very dry and cakey. If I make them again, I won’t add as many eggs in hopes of making a more fudge-like brownie.
Best way to use up peanut butter. I used generous helpings of crunchy peanut butter and smooth to use up old jars on hand. I even melted almost empty jar 1 min min microwave and drizzled liquid peanut butter on top. I used half brown and half white sugar as I had more white sugar in hand. I also folded in a frozen banana which really made the recipe over the top. Using glass tray 30 min at 350 degrees was perfect. I have to say that up to about 25 min it looked like it was going to be oily film at the top so it was a nice surprise to find the perfectly spongy goodness in the last 5 min. It’s key to whisk is just 3 eggs. Will definitely have this on hand to use up peanut butter in the future!
my fam loved it
Well. Its good, it was easy, but it was more of a cake texture to me, not as much (brownie) blondie texture. I think I will try again with 3 eggs instead of 4. Flavor was there, I used creamy Jif and the glaze from the apple peanut butter cake recipe from this site, I think that is a must have, it really gave it a boost. Worth a try, but if you want less cake like, maybe try with 3 eggs.
Very good. I cut the recipe in half and added peanut butter and choc chips. Because I was making in a 9×9 pan, I started them at 20 minutes and they were done perfectly at that time. I can imagine if someone baked for 30-35 minutes, they would be dry!
Yes i made changes.
These were surprisingly easy to make. I substituted normal wheat flour with almond flour and used sweetener instead of regular sugar. Made it into Keti conpliabce dessert. Also, I used almond butter instead of peanut butter. I added in almond nibs to make the brobdie chunky! This dessert is just heavenly, eating it is guilt free and gluten free and sugar free!
I used smooth peanut butter and added dark chocolate chips. WOW were they delicious!!
No changes, but may make some kind of icing with peanut butter in it next time, or serve it with ice cream.
I added Reese’s pieces and I used an all natural peanut butter. Because the other reviews said dry or cake like I only cooked them for 30 minutes and they are perfect!!!
These are good as is but are over the top with the peanut butter icing from an Apple Peanut Butter Cake recipe. Double the icing. You’ll be glad you did.
I took it to school and gave to some friends and to family and everyone loved it
The result had a perfect brownie texture (including the signature glazed topside), without being overly sweet. Worked well baked on a baking sheet 12” x 18”. Super recipe as is!
Mine didn’t turn out dry. I served them still warm with chocolate syrup for dessert last night. The remainder I cut up into brownies and they were very good.
This was a good recipe. I changed nothing, they came out exactly like your picture, the taste was great, the balance in flavor was great, and the next day they were even better than the day I made them. Thank you for a very good recipe.
I made these they were ok,taste more like cake than brownies wasn’t moist enough. I would make them again but I would change a few things.
Super yummy! Made this for food day tomorrow and made some for the house. Serve with some ice cream!
I have made this twice now, in the last month or so, and the few modifications I made are only slightly differing to the recipe (I think!). I used 3 eggs (instead of 4), 1 cup turbinado sugar and 1 cup white sugar (unfortunately I’ve been out of brown sugar BOTH times I made this!), and the last time I added chocolate chips in to the mix; they aren’t necessary, just a preference from the last time I baked these bad boys up–something I felt would add delicious depth to it… They’re in the oven now, so in all honesty I don’t know whether it’s a good touch or not, but I’m pretty sure I know how these are gonna taste–With milk or coffee, I’m thinking they’ll be perfect!