Home » Peanut butter blondies with sprinkles

Peanut butter blondies with sprinkles

by Effy A

Happy St. Patrick’s Day! To celebrate this fun celebrative day marked with lots of booze, I made these incredible peanut butter blondies. They are better than brownies sometimes and so delicious! I added sprinkles as well for a fun twist. These are great for a party or for snacking on!

The batter is similar to brownie ones except with no chocolate. The butter and sugar has to be whisked for a longer time to give the blondies the cracked crinkly top. I spread everything out in a baking tray and added extra sprinkles on top. Keep this baked under 30 minutes for fudgier results. I used a 13×9 inch baking pan first but a 8 inch brownie pan works better. They also come out thicker in the brownie pan, and thinner in the longer pan. These blondies end up tasting very nutty and have a slightly distinct caramel flavor. Once they are baked let them cool before cutting for best results.

Are you craving green peanut butter blondies? Just a few drops of green food coloring to the dough does the trick! You don’t need anything else.

Other recipes on the blog include my pecan white choc chip blondies.

Peanut butter blondies

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Servings: 9 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

1 cup melted unsalted butter, cooled to room temperature

1 cup dark brown sugar, rtoghtly packed

1/2 cup granulated sugar

1/2 cup peanut butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon table salt

1 teaspoon baking powder

 

Instructions

  1. Preheat the oven to 350°F/175°C.
  2. Lighlty grease a 8-inch brownie pan and line with parchment paper leaving about 2 inches to hang on the sides. 
  3. Using a hand or stand mixer, beat the butter, brown sugar, and granulated sugar for 2 minutes. 
  4. Then whisk in the peanut butter, eggs and vanilla extract into the same bowl. 
  5. Using just a spatula, fold in the flour, baking powder, salt and sprinkles into the same bowl. 
  6. Spread this batter into the brownie pan and bake for 20 minutes.  
  7. Let the baked blondies cool in the pan before taking it out. Then lift it out and transfer to a cutting board. 
  8. Cut them into squares and enjoy!
  9. Store leftovers in a plastic container and refrigerate for up to 1 week.  
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If you loved how it went, please leave a star rating! You can also tag me on Instagram at @thefoodybean or Facebook at @thefoodybean
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