Peanut Butter Blondie Brownies. Bake a rich chocolate brownie layer over a chewy peanut butter blondie for a delightful twist on a classic flavor pairing. The blondie is made from scratch with crunchy peanut butter, chopped peanuts and peanut butter chips for extra texture and intense peanut flavor. The brownie layer is an easy shortcut—made from boxed mix—so you get a decadent result with less effort.
Life has felt particularly hectic lately, and sometimes a semi-homemade recipe is exactly what you need. This Peanut Butter Blondie Brownies recipe combines a homemade peanut butter blondie base with a boxed brownie topping to create an indulgent, crowd-pleasing bar cookie that’s simple to make and satisfying to share.
If you remember the brookie trend—brownies baked together with chocolate chip cookie dough—this is a close cousin. Instead of cookie dough, I use a dense, chewy blondie flavored with peanut butter. Blondies have a richer, more caramel-like texture than typical cookie bars, and when you emphasize peanut butter in the batter, the result is a uniquely nutty, chewy foundation for a chocolatey brownie layer.
I’ve made variations of layered bar desserts for years—bringing them to bake sales, parties, and gatherings. They travel well and get devoured quickly. For this recipe I drew on an older blondie I developed that called for three forms of peanut flavor (peanut butter, chips, and chopped peanuts). That blondie’s texture pairs wonderfully with a dense brownie top.
The blondie portion is peanut butter-forward rather than caramel-forward. It’s soft with a slight chew and plenty of texture from the crunchy peanut butter and chopped peanuts; the peanut butter chips add another boost of flavor. If you prefer fewer nuts, you can omit the chopped peanuts, but I recommend leaving them in for contrast against the fudgy brownie.
To make the blondie layer, whisk the dry ingredients, cream melted butter with brown sugar, add eggs and vanilla, then stir in crunchy peanut butter. Mix in the flour until mostly combined, then fold in peanut butter chips and chopped peanuts. Spread this batter evenly in a foil-lined 13×9 pan for a slightly thin but chewy bar.
For the brownie layer I opted for a boxed mix as a helpful shortcut. Brownie mixes can bake up dense and fudgy, and using a favorite mix saves time while still delivering excellent texture and flavor. In my testing I used two 18-ounce boxes for a full 13×9 pan; after pouring the first prepared mix I felt the top needed more coverage, so I prepared the second box and added it. Your preferred ratio is flexible—if you want more blondie relative to brownie, use a 9-inch square pan for the blondie and one box of brownie mix.
Can I change the ratio of blondie batter to brownie batter?
Yes. If you prefer a higher blondie-to-brownie ratio, spread the blondie in a 9″ square pan and top it with a single box of brownie mix. For a thicker brownie layer, use a 13×9 pan and two boxes. Either way, the combination is forgiving and delicious.
Bake the layered bars at 325°F for about 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownie layer should remain fudgy but cooked through. After baking, cool completely before cutting for best results.
How big of a batch does this recipe make?
This version produces a generous batch from a 13×9 pan. I cut six rows along the long side and four rows across the short side for 24 hearty bars—the pieces you see in the photos. If you want smaller portions for a dessert table, cut each square diagonally for up to 48 or more triangular pieces. The bars also freeze well: wrap individual pieces in plastic wrap and store in a freezer bag for a quick treat later.
Can I make this recipe ahead?
Absolutely. Brownies often taste better the next day. For clean slices, cool the bars completely, cover the pan, and chill in the refrigerator until firm. Lift the foil-lined slab from the pan and cut when cold. After cutting, let the pieces come back to room temperature before serving, or warm briefly and top with ice cream for an indulgent treat.
These Peanut Butter Blondie Brownies deliver chewy, peanut-buttery blondie beneath a fudgy chocolate brownie—rich, textured, and endlessly satisfying. Whether you’re feeding a crowd or packing a few for later, they’re an easy, delicious way to enjoy two classic bakery favorites in one bar.
Peanut Butter Blondie Brownies
Rich chocolate brownie layered over a chewy peanut butter blondie. A perfect mix of fudgy, chewy, and peanut-buttery flavors.
Ingredients
- For the blondies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups light brown sugar
- 2 large eggs, room temperature
- 4 teaspoons vanilla extract
- 1/2 cup crunchy peanut butter
- 1/2 cup peanut butter chips
- 1/4 cup salted dry-roasted peanuts, chopped
- For the brownies:
- 2 (18 ounce) boxes brownie mix, prepared as directed on box
Instructions
- Preheat oven to 325°F. Line a 13×9″ baking pan with foil and spray the foil; set aside.
- Prepare the blondie batter: whisk flour, baking powder and salt in a medium bowl. In a large bowl, beat melted butter and brown sugar until smooth. Add eggs and vanilla, then mix in crunchy peanut butter.
- Add the flour mixture to the peanut butter mixture and stir until just combined. Fold in peanut butter chips and chopped peanuts. Spread batter into the prepared pan.
- Prepare the brownie mix according to package directions. If one box does not fully cover the blondie layer to your liking, prepare a second box and add as needed.
- Pour the brownie batter over the blondie layer and spread carefully to distribute evenly.
- Bake 45–50 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely before cutting.
Notes
Check your brownie mix package for any additional ingredients required (eggs, oil, water) and adjust quantities if using two boxes. If using salted butter in the blondies, reduce added salt to 1/4 teaspoon. For cleaner cuts, cool the bars completely, wrap the pan and chill until firm; lift the foil slab out and slice when cold. Bars freeze well—wrap individual pieces and store in a freezer bag. For a smaller batch, use a 9″ square pan for the blondie and one box of brownie mix; bake 40–45 minutes.