If you’re a peanut butter lover, these Peanut Butter Overload Blondies (I secretly call them brownies!) are about to become your new favorite dessert! They’re thick, chewy, packed with peanut butter chips, and finished with a swirl of creamy peanut butter on top.Basically, if there’s such a thing as too much peanut butter, this recipe completely ignores it.If you’re already a fan of my Blondies recipe, think of this as the peanut butter version turned all the way up! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted butter: Melted butter gives these blondies their rich flavor and chewy texture.

If using salted butter, reduce the added kosher salt slightly.Brown sugar: The key to soft, chewy blondies.Either light or dark brown sugar works well, with dark brown sugar providing a deeper molasses flavor.

Creamy peanut butter: A processed peanut butter like Jif or Skippy creates the best texture.Natural peanut butter can separate and may affect the consistency of the blondies.Eggs & egg yolk: Add structure, richness, and chewiness.

The extra yolk helps create a soft, fudgy texture.Vanilla extract: Enhances the peanut butter flavor and adds warmth.All-purpose flour: Provides structure while keeping the blondies tender.

Baking powder: Gives the blondies just enough lift without making them cakey.

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