These chocolate-frosted peanut butter blondies are an easy dessert for the peanut butter lover in your life. They have a soft center and creamy chocolate frosting.
Happy National Peanut Butter Day! I absolutely love peanut butter flavored desserts, especially when paired with chocolate. And sometimes, the simplest desserts are the best.
These blondies have the texture of brownies, but they are flavored with creamy peanut butter. Then, they are topped with an easy, creamy chocolate frosting.
A stand mixer isn’t required for these bars, but the peanut butter makes the batter a bit stiffer than traditional brownie batter, so I find it easier to use the mixer.
These blondies are a great recipe to get kids involved in the kitchen. My 8-year-old helped gather and measure the ingredients for the blondies and the frosting, and added them to the bowl.
Later on, he helped spread the frosting over the baked blondies. But for now, we’ll leave the cutting to the adults.
These bars are a great option for potlucks, picnics, or other gatherings. Doubled, the recipe can be baked in a 9×13 pan, which may require adjusting the baking time.
Unfrosted, the bars keep well at room temperature. Once frosted, they should be refrigerated.
For the blondies
- 1/2 cup unsalted butter, melted
- 1 cup (packed) light brown sugar
- 1 egg, room temperature
- 1/2 tbsp vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup all-purpose flour
For the frosting
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 6 tbsp whole milk
- 1 tsp vanilla
- Preheat the oven to 350 degrees. Line an 8x8 baking pan with tinfoil, allowing about two inches to hang over the edges on opposite sides. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter and brown sugar.
- Add in the egg and vanilla, and beat until fully incorporated.
- Stir together the flour, salt and baking powder; add to the mixer and stir on low speed just until combined.
- Scrape the batter into the prepared pan, smoothing the top as best you can.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Set the pan on a wire raack to cool.
- Meanwhile, make the chocolate frosting: in a large mixing bowl, beat together 1 cup of the powdered sugar with the butter, the cocoa powder, and two tablespoons of the milk until the mixture is thick and no longer lumpy.
- Add the remaining sugar, milk and vanilla, and beat until smooth and creamy.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 43mg Sodium: 123mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 4g
National Peanut Butter Day Recipes
- Chocolate-Frosted Peanut Butter Blondies by The Redhead Baker
- Easy Peanut Butter Pancakes by A Kitchen Hoor’s Adventures
- Fluffernutter Sandwich Cookies by The Spiffy Cookie
- Peanut Butter Cup Blondies by Cheese Curd In Paradise
- Peanut Butter Fudge by Cindy’s Recipes and Writings
- Peanut Butter Truffles by Daily Dish Recipes
- Spiked Peanut Butter Hot Chocolate by Family Around the Table