Peanut Butter Chocolate Chip Blondies

I am a terribly fickle person when it comes to favourites. I can never settle on my favourite colour, food, season, flavour etc. I cannot limit myself to just ONE favourite!

However when it comes to certain days of the year, I have my favourites. Note that I still refuse to pick ONE although I have my biases.  My birthday goes without saying. Then my wedding anniversary, our courtship anniversary, my hubby’s birthday (can you tell I’m a sap?), Chinese New Year (family gathering time!), Sunday School Prize Giving (next Sunday!)… Then there are months that I love, like my birthday month (yes yes yes, I know), December (because everyone loves the end of the year), June (Christian conference month chock-full of encouraging and edifying ministry meetings to go to).

I now have a new favourite month. NOVEMBER! Wait… November is already my favourite month because it’s hubby’s birthday month. But I love it doubly more because I just discovered it’s Peanut Butter Lovers Month! Some people say it’s “National Peanut Butter Lover’s Month” and I say scrap the National part because:

  1. I’m not part of the indicated nation
  2. Peanut butter love is international (it is?!)
  3. I love peanut butter a lot and I want in on the festivities!

So, in conjunction with this notable month, I am sharing with you a fabulous blondie recipe that’s just great without but made so much more incredible with the addition of peanut butter swirls. Now, I copied the recipe from off Anne aka Uni Homemaker. Hers was 1,000x crazy with Nutella swirls but I ran out! I only had 1 measly tablespoon left in the jar so improvisation was in order. What a happy accident this was.

To make this beauty, we need melted butter, brown sugar, egg, flour, milk, mixed spice (contains nutmeg, cinnamon & allspice), baking powder, chocolate chips, Nutella & peanut butter.
Peanut Butter Chocolate Chip Blondies 1

Whisk up the butter & brown sugar together. You KNOW this is only going to get better when you start with butter & brown sugar.
Peanut Butter Chocolate Chip Blondies 2

Add eggs & milk. PS: I ran out of vanilla extract but if you have it, it goes in here. I just substituted that with mixed spice because I figured it’s no harm making it smell more fall-ish, right?
Peanut Butter Chocolate Chip Blondies 3

Whisk in the flour, spice & baking powder.
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Then fold in 3/4 of the chocolate nibblets. 
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Pour into a greased 8×8 pan.
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I had to scrape my Nutella jar for that bit. Then dropped dollops of peanut butter in and around. Didn’t even measure because more is more. 😉 I like to use a butter knife to do my swirls.
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Top off with the remaining chocolate morsels.
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And when it’s baked and cooled, you better have some milk to wash this down.
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It was slightly fudgy, plenty chocolatey and perfectly nutty.
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Can you imagine this is my first ever experience with blondies?
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This lasted a good 3 days.
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Totally Instagram worthy!
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I think this picture got the most likes I’ve ever had on a picture. So if you want to improve your standing on Instagram, make this and post. Guaranteed success. Yes, you can quote me on that.



“I would seek unto God, and unto God would I commit my cause.” (Job 5:8)

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Peanut Butter Chocolate Chip Blondies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Western
Serves: 8
  • 1 cup Light Brown Sugar
  • ½ cup (1 stick) Butter, melted (I used regular salted; add ½ tsp Salt if using unsalted butter)
  • 1 Egg
  • 1 tsp Mixed Spice (contains Nutmeg, Cinnamon & Allspice)
  • ¼ cup Milk
  • 1½ cups Flour
  • ½ tsp Baking Powder
  • 1 cup Semi-Sweet Chocolate Chips, divided (3/4 cup into the batter & reserve ¼ cup for topping)
  • 1 tbsp Nutella
  • 3 tbsp Peanut Butter
  1. Preheat oven to 350 F (175C). Grease an 8x8 inch baking pan. Set aside.
  2. Using a whisk, mix together sugar & butter.
  3. Add egg & milk, mixing till combined.
  4. Whisk in flour, baking powder & spices until just moistened.
  5. Fold in ¾ cup chocolate chips. Scrape batter into the prepared pan & spread evenly with a spatula.
  6. Dollop Nutella & peanut butter over the batter alternatedly. Using the tip of a butter knife, swirl Nutella & peanut butter into the batter to marble it. You can go relatively erratic on this but try not to overdo.
  7. Evenly sprinkle remaining ¼ cup of chocolate chips over the top.
  8. Bake for 25-28 mins or until toothpick/tester inserted into the center comes out with a few crumbs attached, and the edges begin to slightly brown.
  9. Allow to cool completely before cutting into the pan.
  10. Indulge with a tall glass of milk!
*Any ratio of peanut butter to Nutella will undoubtedly be delicious.

Recipe adapted from:


  1. I’m so glad you enjoyed the recipe Jayne. Thanks for the mention!


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