Peanut Butter Chocolate Chip Blonde Brownies

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In the latest round of recipes from Grandma Mo, this recipe caught my eye immediately. I love blonde brownies and don’t have a fall-back recipe; so I thought I would try my hand at these.


  • 1 1/2 c. sugar
  • 1/2 c. creamy peanut butter
  • 3 eggs
  • 1/2 c. butter, softened
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. mini chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream together sugar, peanut butter, eggs, butter and vanilla.
  3. In a separate bowl mix together the flour, baking powder and salt.
  4. Add dry ingredients to the wet ingredients and stir until smooth. Stir in chocolate chips.
  5. Spread into ungreased 9×13-inch pan. Bake for 35 minutes. They are done when they’re cracking and brown along the edges. Cool, cut and serve.

Yields 24.

I felt as though these brownies wouldn’t turn out thick enough for my desires so I decided to make these brownies in an 8×8-inch pan instead. That was a mistake! They turned out as tall as the actual pan (three inches?). No brownie needs to be that thick! Plus I had to tack on an extra 10 minutes and I still wasn’t sure they were done when I finally pulled them out.

It turns out they weren’t.  Not in the least. Definitely do not bake these in an 8×8-inch pan!

My take on blonde brownies is that they are essentially cookies in a pan. This is what I surmised after making this recipe. The dough from this recipe is a lot stiffer than your traditional brownie mix. I personally believe this recipe could use more peanut butter as there only seems to be a hint of peanut butter taste.

Recipe rating:

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