Best Ever Chocolate-Free Blondies

Best Ever Chocolate-Free Blondies


"These are the absolute favorite dessert of my boyfriend and all his friends. No tailgate, party or even dinner is complete without these gooey, peanut butter blondies."


45 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
  2. In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.
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  1. 23 Ratings


I gave 4 stars because all though these were very tasty, they didn't have any oomph. I would recommend the longer cooking time, as the minimum gave them an under-done-cookie texture. Good choi...

I made these in both mini and bar form. My husband and I love them. They turned out better than any other Blondie recipe I've tried. If your looking for a Blondie recipe and not Brownie, this is...

I thought these were awful. I give 3 stars, only because they were edible and a couple of my friends said they were o.k. The texture was not at all like brownies; more like a bread or heavy ca...

I thoroughly enjoyed these blondies. I didn't have peanut butter chips, so i substituted chocolate. It was delicious, with a brownie texture and a cookie like taste. Definetly a keeper, but not ...

This was my first time making blondies and I thought these were great--with modifications! I substituted cashews for pecans (because I like them better) and used just under a cup of butterscotc...

These Blondies are DELIGHTFUL! Easy to make and yummie. I cooked them about 35 minutes so the center wasn't quite so doughy as recommended in another review. My partner and I ate about 1/2 of...

these were very dissapointing, the texture was not at all like a brownie but more like a cake, the texture was so dry, will not be making them again!

My partner took these in to work for a friend's baby shower. You know how picky expectant moms can be .... well, the guest of honor requested that I make her a second batch!

These brownies are wonderful. My fiver year old son will not eat chocolate so these were perfect for him and the rest of us loved them too!