Ingredients
For the Blondies:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
For the Fudge Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the Blondie Batter:
In a large bowl, whisk together the melted butter and peanut butter until smooth. Add brown sugar and granulated sugar; mix until combined. Beat in eggs and vanilla extract. Stir in salt and flour until just combined — do not overmix. - Bake:
Spread the batter evenly in the prepared pan. Bake for about 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Let cool completely in the pan. - Make the Fudge Frosting:
In a small saucepan over medium heat, melt the butter. Whisk in the cocoa powder until smooth. Remove from heat and stir in the milk and vanilla. Gradually whisk in the powdered sugar until smooth and thick. - Frost and Serve:
Spread the warm frosting over the cooled blondies. Allow the frosting to set before slicing into squares.
Enjoy your rich, chewy peanut butter blondies with decadent fudge frosting!
If you’d like, I can help you make a printable version or adjust it for a larger batch — just say so!