Peanut Butter Blondies

Introducing this Peanut Butter Blondie recipe! Nutty, chewy peanut butter blondie what's not to love, the perfect balance of sweet and salty!

12 pieces

Easy 30 Minutes



For the recipe  Peanut Butter Blondies


200 g Unsalted butter
150 g Caster Sugar
150 g Light Brown Sugar
300 g Dr. Oetker 26% White Chocolate (chopped into small chunks)
3 Medium Eggs
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
200 g Plain Flour
100 g Peanut Butter (smooth)




Preheat the oven to 190°C/170°C/Gas Mark 5. Grease and line a 10”x8” rectangle baking tin. Melt the butter in a pan over a low heat, one it starts to bubble remove from the heat and add 200g White Chocolate and sugar. Stir until the chocolate is melted, if required place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs. 


Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Add the eggs and Vanilla Extract and whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie. 


Fold in the flour until just combined and finally add the remaining chopped White Chocolate and fold through. 


Pour the mixture into the prepared baking tin and smooth the top. Dollop the peanut butter over the top of the blondie and swirl through with a cocktail stick or knife. Bake the blondie for 35-40 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.


Leave to cool in the tin, once cool you are ready to serve and enjoy your peanut butter blondie! The blondie will keep in an airtight container for up to 5 days. 

Nutritional Information for the recipe Peanut Butter Blondies

Per Serving Per 100 g / ml
Energy 1863 kJ
445 kcal
1901 kJ
454 kcal
Fat 24.21 g 24.71 g
Carbohydrate 51.03 g 52.07 g
Protein 5.64 g 5.75 g
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