Peanut Butter Blondies
Peanut butter blondies are a delightful twist on the classic brownie, bringing together the rich, nutty essence of peanut butter with the chewy, buttery goodness of blondies. Imagine biting into a warm, golden square that's soft and fudgy, with a slightly crisp edge. These treats radiate an irresistible aroma that'll have you glued to the oven like a kid waiting for the ice cream truck!
Each blondie is packed to the brim with creamy peanut butter, offering a perfect balance of sweetness and nuttiness. The addition of brown sugar gives these squares a caramel-like depth, while vanilla extract enhances the flavor profile, making every bite a little celebration of joy. You can always add a sprinkle of sea salt on top—it is the magic touch that elevates the taste and balances the sweetness like a tightrope walker on a thin line.
Whether you enjoy the these peanut butter blondies fresh out of the oven, still warm and gooey, or at room temperature, they are sure to brighten your day with their playful texture and comforting flavors. So grab your mixing bowl, and let the baking adventure begin—these blondies are calling your name!
These peanut butter blondies are a special dessert that brings joy. These treats are rich, sweet, and gooey, making them hard to resist. The creamy peanut butter gives a delicious nutty flavor that takes them to the next level. The mix of sugar and peanut butter gives a chewy texture that feels comforting and delicious with every bite.
To make the perfect blondie, balance the ingredients well. You can always play around with what you want to mix in. These blondies are also great with chocolate chips for a chocolatey peanut butter vibe.
These blondies are filled with peanut butter chips, then topped with a swirl of peanut butter that just make them out of this world.
Peanut Butter Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 1 cup Peanut Butter chips
- 3/4 cup butter room temperature
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the peanut butter topping. Mix all the ingredients for the peanut butter swirl in a bowl with a spatula until a nice thick consistency.
- For the blondies. In a separate bowl add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs, vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without overmixing. Then add your one cup of peanut butter chips, mix and transfer to your baking pan.
- Using a spoon, scoop dollops of the peanut butter mixture throughout the dough. Using a butter knife slightly swirl the mixture throughout the blondie mixture.
- Bake for 30-35 minutes or until the edges are golden brown.
- Allow to cool and Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Cinnamon Roll Blondies
Cinnamon Roll Blondies with Cream Cheese Drizzle
If a cinnamon roll and a blondie had a baby, this would be it: gooey, buttery, packed with cinnamon sugar swirls, and topped with a smooth cream cheese drizzle. These Cinnamon Roll Blondies are the perfect mash-up treat, warm and cozy like your favorite cinnamon bun, but as easy to make as a bar cookie. No yeast, no waiting, just mix, swirl, bake, and drizzle!
Let’s get right into it.
Ingredients
Blondie Base
½ cup unsalted butter, melted
1 cup brown sugar (light or dark, both work)
2 eggs, room temperature
1 tbsp vanilla extract
1 cup all-purpose flour
½ tbsp ground cinnamon
¼ tsp baking powder
½ tsp salt
Cinnamon Swirl
¼ cup unsalted butter, room temperature
½ cup brown sugar
1 tbsp ground cinnamon
Cream Cheese Drizzle
1 tbsp cream cheese
1 tbsp heavy cream
1 tsp vanilla bean paste (or vanilla extract)
¾ cup powdered sugar
Pinch of salt
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
2. Make the Cinnamon Swirl
In a small bowl, combine:
¼ cup softened butter
½ cup brown sugar
1 tbsp cinnamon
Mix with a fork or small whisk until you get a thick, paste-like consistency. If your butter is too cold, you can microwave it for about 5–10 seconds to soften it slightly. Set aside.
3. Mix the Blondie Batter
In a large mixing bowl:
Combine the melted (but slightly cooled) butter and brown sugar.
Stir with a spatula or wooden spoon until smooth.
Add in the eggs and vanilla extract. Mix until just combined—don't overbeat.
Scrape down the sides of the bowl, then add:
Flour
Cinnamon
Baking powder
Salt
Fold gently with a spatula until you no longer see dry streaks. The batter will be thick—perfect for holding those cinnamon swirls.
4. Swirl It Up
Fold half of the cinnamon swirl mixture into the blondie batter. Just a few folds—leave big streaks and chunks. That’s where the flavor lives!
Spread the batter into your prepared pan.
Drop spoonfuls of the remaining cinnamon mixture over the top.
Using a butter knife, gently swirl through the top layer to create pretty cinnamon ribbons. Don’t overdo it—less swirling means more contrast between gooey cinnamon pockets and buttery blondie.
5. Bake
Bake for 30–35 minutes, or until the edges are golden brown and the center looks set. A toothpick inserted near the center should come out with a few moist crumbs—don’t wait for it to be completely clean, or you risk overbaking.
Let the blondies cool completely in the pan before adding the frosting.
6. Make the Cream Cheese Drizzle
In a small saucepan over low heat:
Whisk together the cream cheese, heavy cream, and vanilla until smooth.
Remove from heat and whisk in the powdered sugar and a pinch of salt. Keep whisking until it’s silky and lump-free.
Once your blondies are cool, use a whisk or spoon to drizzle generously over the top.
Serve & Store
Slice into squares and serve at room temperature. These are perfect with a hot coffee, tea, or as a decadent brunch dessert.
To store: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. You can also freeze the bars (unfrosted or frosted) for up to a month.
Tips & Swaps
No heavy cream? Use milk, but reduce the quantity slightly.
Love spice? Add a pinch of nutmeg or cardamom to the cinnamon swirl.
Want a deeper flavor? Try dark brown sugar in the batter or swirl for extra richness.
For thicker blondies: Use an 8x8 pan and increase baking time slightly.
Final Thoughts
These Cinnamon Roll Blondies deliver all the comfort of a homemade cinnamon roll with a fraction of the effort. They’re rich, gooey, spiced just right, and that cream cheese drizzle takes them over the top. Perfect for brunch, holidays, or cozy weekends at home.
If you make these, let me know if you like them in the comments below or if you made any adjustments. These are staple desserts that I make and never last long. Happy baking :)
Cinnamon Roll Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ½ tbsp cinnamon
- ¼ tsp of baking powder
- ½ tsp salt
- 1/4 butter room temperature
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp cream cheese
- 1 tbsp heavy cream
- 1 teaspoon vanilla bean paste
- 3/4 cup powder sugar
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the cinnamon topping. Mix all the ingredients for the cinnamon swirl in a bowl with a whisk until you reach a nice thick consistency. You can slightly melt the butter if needed. Set off to the side.
- For the blondies. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without over mixing. Then transfer to the baking pan.
- Using a spoon scoop dollops of the cinnamon mixture throughout the dough. Using a butter knife slightly swirl the mixture throughout the blondie mixture.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool before drizzling the frosting.
- For the frosting. In a small saucepan over medium heat, whisk together the cream cheese, heavy cream, and vanilla until smooth. Turn the heat off and add the powdered sugar, whisking until no clumps of sugar remain. Using your whisk drizzle the frosting over the blondies. Serve and enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowl
Notes
- You can swap one egg out for 1/4 cup of greek yogurt and it makes them a little more moist. I still don't know which version taste better so let me know!
Blueberry Crumb Blondies with a Lemon Glaze
Blueberry blondies are a delightful twist on the classic blondie. Imagine a soft, chewy bar that captures the essence of summer with every bite. These golden treats boast a rich, buttery base packed with sweet brown sugar, giving them that signature caramel-like flavor. Nestled within are plump, juicy blueberries that burst with sweetness, adding a pop of color and a fruity freshness that dances on your palate.
The combination of flavors creates a beautiful harmony—richness from the brown sugar, tartness from the blueberries, and a slight hint of vanilla that adds depth. Each blondie is baked to perfection, with a slightly crisp top that gives way to a fudgy, moist interior. Perfect as a snack or a dessert, these blueberry blondies are an irresistible treat that can brighten up any day—whether it's a sunny picnic or a cozy evening at home. Dive in and let the sweetness take you on a delightful journey!
Crumb Topping
A crumb topping is a delightful blend of crunchy, sweet goodness that adds a playful twist to any baked treat. Picture a mixture of flour, sugar, butter, cinnamon, and lemon zest combined to form little clumps of heaven. When baked, it transforms into a golden, crunchy layer that perfectly complements these soft blueberry blondies. Each bite offers a satisfying crunch followed by a buttery, crumbly texture that dances on your palate. Crumb topping can be highly versatile. Whether it's a sprinkle of cinnamon or a handful of nuts, the possibilities for customizing crumb toppings are as endless as our imaginations. So go ahead, unleash your inner pastry artist, and bring that extra zing to your kitchen creations!
🫐 How to Store Blueberry Crumb Blondies (So They Stay Soft, Buttery & Perfect)
Once you’ve baked up a pan of these blueberry crumb blondies—golden, buttery, and studded with jammy blueberries under a cinnamon-streusel topping—you’ll want to make sure they stay as dreamy as the day they were baked. Whether you're prepping them in advance for a picnic, bake sale, or late-night treat stash, here's how to keep them fresh and fabulous.
1. Cool Before Storing
Before anything else, make sure your blondies are completely cool. Warm blondies can cause condensation in storage, which leads to sogginess—especially with that buttery crumb topping.
Tip: If you’re storing them in the same pan you baked them in, wait until fully cooled before covering.
2. Short-Term Storage (3–4 Days)
If you’re planning to enjoy them soon, you can store the blondies at room temperature:
Place them in an airtight container or wrap tightly in foil or plastic wrap.
Separate layers with parchment paper if stacking, to preserve the crumb topping.
Store in a cool, dry spot—away from heat and direct sunlight.
They’ll stay soft and flavorful for about 3 to 4 days.
3. Refrigeration (Optional)
If your blondies are extra gooey or contain a lemon glaze or cream cheese swirl, storing in the fridge might be a safer bet:
Wrap tightly or store in an airtight container to prevent drying out.
Let them sit at room temperature for 15–20 minutes before serving so they soften up again.
4. Freezer-Friendly Tips
Yes, blueberry crumb blondies freeze beautifully!
Cut into bars and wrap each piece individually in plastic wrap or wax paper.
Then place the wrapped blondies in a freezer-safe zip-top bag or container.
Don’t put glaze on them all. If you freeze the blondies, I would make the glaze fresh for when you thaw them.
Label and date; they’ll keep well for up to 2 months.
To thaw: Just let a bar sit at room temp for 30–60 minutes, or microwave for 10–15 seconds if you like them warm and melty.
If you find yourself loving this recipe as much as I do, you’ll also love my Blueberry Lemon Crumb Cookies.
Leave a comment below to let me know how you like them!
Blueberry Crumb Blondies with a Lemon Glaze
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup frozen blueberries
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- ¼ teaspoon cinnamon
- 2 tsp lemon zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the crumb topping. Mix all of the ingredients from the crumb topping in a bowl, use a fork to cut the mixture together until you have a nice crumble. Set off to the side.
- For the blondies. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs, vanilla extract, and mix until just combined.
- Use a spatula to scrape down the sides of the bowl and add the flour, baking powder, and salt. Fold the ingredients together, it's okay if a few lumps remain. It's important to not over mix the mixture.
- Fold in the blueberries. Transfer to the baking pan. Then top with crumb topping.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, combine all the ingredients for the lemon glaze and mix with a whisk until nice and smooth. Once the blondies have cooled, drizzle the glaze over the blondies. It’s important that the blondies cool so the drizzle doesn’t melt off!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Notes
- You can also make the glaze with almond milk for the same consistency!