In my kitchen this past week I’ve managed to burn my Thanksgiving brussels sprouts, make a bum batch of chocolate brownies, crack my favorite coffee mug and somehow spill a half bottle of red wine under…UNDER my refrigerator. Additionally, since my kitchen seems to be a vortex of ill fate, I’ve refused to do the dishes. It wasn’t a pretty sight, friends. I was just about due for an intervention.
I was just about ready to throw a stick of dynamite into my kitchen and hope for the best. Instead I opted for one last shot… mostly because sticks of dynamite like the ones they have in cartoons are hard to find… maybe I’m just looking in the wrong places… whatever the case, I preheated the oven, kept my head down, and… success! Sweet, dense, chocolate and peanut butter success.
This dark kitchen cloud seems to have passed, and I’ve managed to get all of my dishes in the dishwasher…. things are looking up and tasting pretty darn good too.
These peanut butter blondies are serious. The blondie is dense and packed with brown sugar and peanut butter flavor. The chocolate frosting is the perfect compliment, although if you simply wanted to add chocolate chips or broken up Reese’s Peanut Butter cups to the blondie batter, that would be just as delicious. I think frosting on brownies is the ultimate indulgence…. so why not go for it. Be warned… you’ll need milk to drink with these. Lots of milk.
Peanut Butter Blondies with Milk Chocolate Frosting
makes one dozen big brownies in a 9×13-inch pan
10 Tablespoons unsalted butter cut into 5 cubes
2 cups dark brown sugar
1 cup smooth and natural peanut butter
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder
Preheat oven to 325 degrees F. Grease a 9×13-inch pan, line with parchment paper if you have it on hand, then grease the parchment paper. If you don’t have parchment paper, these blondies will be just fine.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.
Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated. Pour the thick batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature before frosting.
Milk Chocolate Frosting
6 Tablespoons unsalted butter, softened
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 – 2 cups powdered sugar
3 Tablespoons milk
3/4 cup milk chocolate chips, melted
In the bowl of a stand mixer, beat together the butter, cocoa powder and salt. Add 1/2 cup powdered sugar followed by 1 tablespoon milk. Beat well. Add another cup of powdered sugar, followed by 2 tablespoons of milk. Melt milk chocolate chips in the microwave or in a double boiler. Add melted and slightly cooked milk chocolate the frosting and beat to incorporate. Add the final 1/2 cup of powdered sugar if you need a bit more thickness. Spread evenly over peanut butter blondies.
trackthirtyfive
Amazing. Made these for me and my little sister (who is home sick from school) and it cheered us both up at first bite! Subbed in dark chocolate for milk and they were perfect for us. Thanks, Joy!
Caity
oh ha, just kidding. wow i’m tired.
Caity
do i spy a picture of those babies in loaf form up there? if so, do you remember how long it took to cook em?
Vidya
Oh Joy! Longtime lurker, venturing out to let you know that I halved – literally, halved – the brown sugar in these and they were still perfect. You can’t break em. Like everything else on this site (including yourself), deeeelicious.
Two Hot Potatoes
I made these for our New Year’s Eve party, and they were crazy, crazy good. I used a slightly smaller pan (8.5×11) baking pan so I cooked them a few minutes longer, but they were still nice and chewy on the insides.
I was too lazy to make the milk chocolate frosting, and I’m a bit of a darker chocolate girl anyway, so I whipped up some chocolate ganache.
I’m sure your milk chocolate frosting is wonderful, but I wouldn’t change a thing. For the ganache, I just microwaved 1 cup of heavy cream on high for two minutes (until nice and bubbly) and then poured it over 10 oz of semisweet chips. Let it sit for about three minutes, stirred it up, and then poured it over the blondies. Ridiculously good, and so much easier than cleaning my mixer.
Thanks again for another fabulous recipe! Happy New Year!
Heidi
These look amazing.. I love peanut butter and chocolate. Great recipe.
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Thanks for finally writing about >Joy the Baker – Peanut Butter Blondies with Milk Chocolate Frosting <Loved it!
Lee
I have made these multiple times. They are so freakin good! Thanks Joy!
FT
Made these for a dessert birthday party this past weekend – went very well. You can see how they turned out here: http://frimtanklin.blogspot.com/2012/04/peanut-butter-blondies.html Thanks for the recipe!
LB
oh my. I’ve had these a few times and am pretty sure when I make them myself the whole pan will be gone within 24 hours.
Ri
I made these tonight! I added the frosting too soon, so it kind of melted underneath, but… uh… maybe that’s not a bad thing. Scrumptious!
Rosie
I resisted this for a really long time. And that was foolish because a half batch is totally like health food. Especially when you use whole wheat flour (seriously, I liked it better. It was crazy).
Also let’s be friends!
Trine
I’ve made this recipe twice and though the results are delicious, I can’t get the cake to bake evenly – after 25 minutes it’s baked on the sides but still fluid in the middle. :( I’m not sure what I’m doing wrong. I’m using a 9×13 inch silicone mould – could that be what’s wrong?
Still, great recipe (along with everything else on this site) – delicious!! :)
Shirley
Made them and they were amazing. I am thinking of using almond butter and dark chocolate!
Hayley
These were a total flop for me :( I don’t know what I did wrong but I kept putting them back in the oven over and over because they wouldn’t get done. The taste was great (the very edges were all that cooked) so I was bummed they didn’t turn out!
I used homemade dark brown sugar and unsalted butter because it was all I had on hand…could that be the culprit? Other suggestions? Totally bummed cuz they look so yummy!
Hayley
*correction* salted butter, not unsalted. whoops
MissBee
I just found your blog and I love it! These will be PERFECT for my bees and I to make for Nana for Valentine’s Day. Thanks for sharing!
Lisa
I wanted to make brownies, but realized I used up all my white sugar for hummingbirds. I have lots of brown though, so I am going to make this right now.
Holly M
made these last night. SUPER EASY, and SERIOUSLY DELICIOUS!
Thanks for the Recipe!!!!
Amanda
Seriously the BEST dessert ever!!! I’ve made these three times now and everyone loves them. I find them the best after they’ve been chilled in the fridge for a while. mmmmmmmm !!! Too bad someone had to reveal the amount of calories per piece :(
Lauren
I just wanted to let you know that I made these this weekend and they are amazing! They put everyone who eats them into a sugar coma but they are well worth the coma! Thank you for sharing!
PAM
i just baked these. i didn’t have any milk chocolate chips on hand so i made the standard hersheys back-of-the-can chocolate icing. they are delicious! so moist and rich. and they are SATISFYING. usually when i eat brownies i can’t stop, but with these, i guess because of the pb, they are nicely filling.
lynne martin
Joy, These Peanut butter bars look irresistable. Just started reading your blog (which is something I almost never have done) but yours is great, thank you so much. Great baking, great blogging.
Shannon Jacobson
I now make these for every function! My husband is NOT a fan of chocolate, or sweets for that matter, but he LOVES these just as much as I do! Thanks for the recipes
delena
thank you so much for these recipe. i used to make a version of these a long time ago that i found in a discontinued cookbook. the recipe was simply called chocolate pb bars and did not have homemade frosting like yours. i knew the basic idea but could not for the life of me remember how much of each ingredient! this is precisely the look and taste i have been searching for. i cannot wait for my family to try them :) thank you!
Manu Miranda
Just made this and I may or may not have eaten 5 slices so far ;) Delicious!
Amy
Um… these are delicious. And as I was generously allowing my husband and a friend to eat one (just one!), we all agreed that next time, we should try putting a layer of marshmallow creme underneath the frosting :)
Eileen
I just made these because a friend is coming over for dinner tonight. I must admit-I licked the bowl! DELICIOUS!!!
Lisanne
So, I took them out @ 25 minutes but there were still very underdone. Shrug. Baked ’em longer. Cut off a corner and my 19 year old son said that they were the best things he had ever eaten. Period. He eats a lot so that is saying something! Gasp, my pantry is out of powdered sugar so I will have to – yes, have to – bake these again so I can try them frosted. :)
Serious peanut buttery goodness right here.
elaine
ok, i am making these right now. i’ll let you know when i scream!
kitty
i would love to have one of these immediately.
Katherine Burcham
P.S. Try them with peanut butter frosting.
Katherine Burcham
I can’t thank Joy enough for these purely peanut butter bars. I was craving the ones made from scratch in our little school cafeteria back in the day. These are the only bars that come anywhere close. All the others are either too hard too cakey, too oatey, too chunky, or too choclatey. These are the real, rich, peanut butter deal. Thanks again!!
Jeanie
These were a definite hit last night at Family Dinner Night. Wow! I subbed 1/2 cup of peanut butter chips in the icing instead of milk chocolate chips. It tasted like a big Reese’s PB Cup. Taking them to a family picnic in a couple of weeks. Thanks for sharing!!!!!!
Aubrey
I made these this weekend and they were FABULOUS!
Love your blog Joy! Thanks for sharing :)
Nicole
WHY??? Why must you tempt me with these blondies? I have been away at college, and I have told myself several times, that the first thing that I’m baking when I get home is a nice batch of blondies. I don’t know why I have been craving them (since I have only had a blondie once) but I am going to make this happen. But now that you throw my favorite ingredient – peanut butter – into the mix, I don’t even know what to do with myself!!!
Nicole
P.S. I L-O-V-E this blog. Every time I scroll down to a new recipe, it’s something that I know I would love.
Stiffler
i made these. yes, they are good.
Hollie
My daughter forbade me to make these again because she can’t stop eating the batch I made this weekend. Good thing she’s not the boss of me. They’re delicious. The chocolate frosting really rocks!
Eman
It was really really good, but I could still taste the sugar :S Is that how it’s supposed to taste? I used the usual brown sugar and not the dark brown sugar.
Eman
Emily
Thank you, Joy, I made these for the reception following my Christmas choir concert last night and they were a hit. Sooo delicious. They were really easy to make, too, which is definitely a plus. If you cut the pan into 12 servings, though, they are way big for how rich they are. I decided to cut them all in half, so with two pans worth I ended up with 48 blondies! Lol. I ended up sharing with some friends in my apartment building, with my parents, and sent some home with a couple friends at the party. Everyone loved them. :)
Sarah
These are (I mean were) awesome. I made them for a party this weekend. I have to share though, someone was eating them and asked if I had made them, I told them I got the recipe from joy the baker’s blog, and they told me that they were bringing “joy to their taste buds”. I thought it was very clever and had to share it with you. Thanks for another great recipe!
Lissy
Oh Yes! I just made these bad boys and they are too tasty to keep in my house.
I must deliver some of these buttery, brown sugar bombs to my people before it’s too late.
I did not have PB, so I used natural almond butter instead. I did not have eggs, so I used flax instead. I was worried for a hot sec, but it all turned out beautifully!
I’ve been reading over recipes on your site for months now, waiting for a calm moment were I could just dive in and start baking. Now that school’s out, I’m a force in the kitchen again!
On to Chocolat Avocado Cake and PB & Bacon Cookies… you’re a strange bird, but I trust you and I’m gonna fly with you on these curious little gems.
TinyMorsel
Oh my. This needs to be in my stomach immediately! Too bad I’m in the office and not in the kitchen. Who doesn’t love the combination of peanut butter and chocolate?!?
Lissy
Oh Yes! I just made these bad boys and they are too tasty to keep in my house.
I must deliver some of these buttery, brown sugar bombs to my people before it’s too late.
I did not have PB, so I used natural almond butter instead. I did not have eggs, so I used flax instead. I was worried for a hot sec, but it all turned out beautifully!
I’ve been reading over recipes on your site for months now, waiting for a calm moment were I could just dive in and start baking. Now that school’s out, I’m a force in the kitchen again!
On to Chocolat Avocado Cake and PB & Bacon Cookies… you’re a strange bird, but I trust you and I’m gonna fly with you on these curious little gems.
Jennifer
Oh my. Those look sooo good. I wonder how many hours I’d have to log on the elliptical to work one off?
Lisa
Well I wondered this as well… and at 500 calories a piece!!!!!, it would probably be about 2 days. Really yummy, but FYI.
Jacquie
I just made this – delicious indeed!
Elsa
These turned out rich and delicious. Super easy to make. And I don’t even like peanut butter desserts usually!
Rose
I wish the dark cloud in my kitchen would pass!!! I’ll have to try these tonight!!!
wendy
I made these, but didn’t have enough peanut butter – so I used nutella to make the difference. Added chocolate chips; they’re great.
Supermommie
Those look super yummy! I see them in my future really soon!
Susan
Mmm, those look delicious! Now I’m totally craving peanut butter and chocolate. Can’t wait to try these out.
Mariel
Tell me… would this recipe benefit from pre-measured sticks of peanut butter for baking (similar to sticks of butter)? I wish someone would make them and thus make baking with peanut butter much easier.
jill
Aaaaaaah these are delicious! I made them (gluten free) and posted: http://www.heythattastesgood.com/2009/12/peanut-butter-blondies-and-chocolate.html
Evie
It’s like a Reese’s on steroids.
Candice
This is exactly what I needed!
Kristen D.
JOY!!! I just finished a pan of these treats! Not finished eating them, just making them. I used semi-sweet chocolate because that is what I had, but they are still delish! I tried one tiny corner (no one will miss it, right?). Thanks for the inspiration!!!
also, what is the name of the china plate you use in so many of your shots? I collect plates and that is one of the prettiest I’ve seen…
thanks again cutie pie :)
Julie Anne Rhodes
Just call me dynamite that would happily trade my dishwashing skills for the position of chief taste tester in your kitchen. Literally drooling here! I’d say the cloud has definitely lifted!
heidileon
So happy to read that the kitchen disasters are all gone darling! Don’t you worries, we all have had those kind of moments. (ask me…or better not.). What I feel sorry is for your favorite coffee mug :( but Christmas is coming and is the best time of the year to do some shopping !.
One confession: I have never tried blondies, don’t know why,but never done it. I might do it now, thanks to you Joy.
hugs
Sara
Oh no, wine under the fridge does not sound fun…
Those brownies look fantastic! You’re such a generous portion-sizer lol!
Ryanne
Can spelt flour be substituted successfully in this recipe?
Shannon @ bakeandbloom.com
Joy, my doctor wants a word with you..he thinks you’re a bad influence. lol, seriously though they look so so good.
Oh & where did you get that awesome timber cutting board? it looks amazing,
Jill
Hyperbole: these look so good, I could die. They are hitting that place in my brain that wants them so badly, I would do irrational things, like trying to take a bite out of my computer screen. Clearly, the only solution is for me to make them. Immediately.
Emily Phillips
You had me at the word peanut butter. I bring a treat into work each Monday and these will definitely come with me next Monday. I’ll let you know how they turn out.
Deanna
This recipe sounds amazing and the photos make it look even better. A must try for my peanut butter friends.
Peggy Anderson
What could be better than chocolate and peanut butter!!
The Duo Dishes
Mmmm, pb and chocolate. This makes up for any foils!
CookiePie
Ooooh those are gorgeous. Drool drool drool. Glad to see you got your kitchen mojo back — I never doubted it!
Laura
After the decadence of Thanksgiving, I thought I was done…. I swore to eat broccoli and chard for a week. But these look unbelievable. I’m not sure whether to thank you or curse you right now….
But I’m going to go with “thanks!”
Jenny
These do look delicious. I might try them out with almond butter because that’s all I have on hand or I might have to go get some peanut butter. Almond butter sometimes just can’t replace the taste of peanut butter.
Food Hunter
peanut butter and chocolate…is there anything better
Katie W.
My husband has been trying to avoid chocolate lately. Any thoughts for another flavored icing? Anyone tried something different?
Jelli Bean
A few months ago I was also in a funk of types–I was breaking everything! During this time, I happened to break a jar of pickles right outside my door (fiddling with keys) and spill a jar of ketchup under my fridge. Glad to hear that your dark kitchen cloud has also lifted. Great recipe!
Mandie
I will be adding this my list of baked goods I’m sending across the country to the in-laws! Thanks!
dawn
Now this is pb & choco to the max! Gorgeous photos Joy!
Lauren
Is there a more delicious flavor combination than peanut butter and chocolate? I think not. These look awesome.
Anna@BakingSimplicity
Sounds like you had a rough couple of days, but by the look of these blondies it looks like thinks are getting better.
This could be the potluck dessert dish I was looking for, thanks!
shelly (cookies and cups)
They sounds rich and delicious!
Emily
these look absolutely divine.
i don’t know why, but i’ve always had a horrible time with homemade brownies. i think mixes taste better [ahh…am i banned from the food blog world, now?!].
Estela @ Weekly Bite
Joy, These look incredible! So rich and delicious!
Kay
These will be made!
Nicole
OMG! YUMMY!!!
I love love LOVE anything with peanut butter and chocolates!
Silvia
Today the weather is foul and so I decided to bake something to cheer me up, sometimes it’s the only thing to do!
XXX
gina
{sigh}Joy…you don’t know me…but you’re becoming my sweets codependent. Must try these straight away. They look fabulous. Thanks :)
Linds
I really like the wood piece you’ve been using in photos recently.
Rachael@SpachetheSpatula
Oh my- These look spectacular! My list of baked goods to make grows longer by the day. I’ll never get through them all and a good hunk of that lis is all your fault, Joy :P!
Jen-
What’s better than peanut butter and chocolate!? I bet some Texas Pecan Coffee would make a good chaser too.
THANX!
Michelle
Chocolate and Peanut Butter are probably the two best combinations ever brought together in the kitchen. Those look fantastically delicious!
Erika from The Pastry Chef At Home
Oh the things i’ve spilled that have crusted over under my fridge. Don’t sweat it Joy!
That peanut butter measured out in the cup looks pretty good on its own. Great frosting job!
ps: perhaps Warner Bros. has some crazy online store where you can purchase such items as dynamite sticks and giant anvils (for those moments when someone is being uber annoying!)
heather
if the whole house weren’t sleeping, I’d make these right now. Oh my gracious they look good! I guess they can wait for tomorrow…sweet, sweet, peanut-buttery, milk-chocolatey tomorrow…sigh…
Kristin Kunoff
So I totally had one of those days in kitchen this week. I made a batch of Carmel Apple Sticky Buns. First attempt at ’em. Boy were they a bomb. I empathize with you. I wnt to bake something now that will turn out successful to rid myself of my latest kitchen woes. Somehow I will have to wait because finals/studying/projects are calling my name. Bleh.
Terresa Wellborn
Can I be your neighbor/friend/sister/mom? And then relish in the thought of sharing a plate of these with you? Simply…mmm.
Kel
I might have to put these on my Christmas wish list. They look delicious!
BTW, today I made my very first rolled pie crust and I used your recipe from the November ’08 Apple Pie.
No more Pillsbury for me! You can see a really bad picture of what turned out to be a really tasty pie on my blog!
Thanks for everything you do!
arugulove
I love peanut butter anything. I like that this recipe is for a 9×13 pan, which is a much better size for my book club and parties than the 8×8 pans that most recipes call for. Can’t wait to try it out!
Jessica @ How Sweet It Is
These look sinful, Joy!!
Colleen
omg delicious! what classifies “blondies” as blondies?
Natalie
These look perfect. I have been searching for a milk chocolate frosting recipe, and have just found it!