Irresistible Peanut Butter Chocolate Chunk Blondies with Decadent Ganache: Your New Favorite Dessert!
Every now and then, a recipe comes along that truly captivates. This particular gem, our Peanut Butter Chocolate Chunk Blondies, was graciously shared by a reader named Louise. She sent a photo and a glowing review, insisting on how great they were. Naturally, my curiosity was piqued, and I simply *had* to try them. And I am so incredibly glad I did!
These aren’t just any peanut butter treats; they are a revelation. While often referred to as “brownies” due to their delightful fudgy texture, they lean more towards blondies in composition, given their rich, butterscotch-like base devoid of cocoa. What truly sets them apart is their incredibly dense and moist consistency, coupled with an explosion of authentic peanut butter flavor that shines through in every bite. Despite being crowned with a luscious chocolate ganache, they strike a perfect balance, never becoming overly rich or cloyingly sweet. As an added bonus, they are surprisingly easy to whip up, making them a fantastic option for bakers of all skill levels. I even made a half batch recently, using ingredients readily available in my kitchen and some trusty Nestle chocolate chunks, and they turned out absolutely perfect.
The Distinction: Blondies vs. Brownies & Why This Recipe Excels
Let’s clarify the nomenclature. While the recipe is famously known as “Peanut Butter Chocolate Chunk Brownies,” their true identity lies closer to that of a blondie. Brownies typically feature cocoa powder as a primary ingredient, giving them their characteristic dark hue and rich chocolate flavor. Blondies, on the other hand, derive their color and depth of flavor from brown sugar (though this recipe uses granulated, the base creates a similar profile when combined with peanut butter) and butter, often without any cocoa. These delightful bars perfectly embody the blondie spirit with their golden-brown appearance and intense peanut butter core. However, their incredibly dense, chewy, and moist texture is reminiscent of a classic brownie, hence the often-interchangeable terms. What truly matters is their unparalleled taste and texture, making them a standout in any dessert lineup.
Pan Size and Baking for Perfection
The original recipe, as provided below, is designed for a standard 13×9 inch pan, which yields a generous batch perfect for sharing or parties. However, if you’re baking for a smaller crowd or simply craving fewer treats (though, let’s be honest, that’s a rare occurrence with these!), you can easily halve the recipe and bake it in an 8-inch pan. This is exactly what I did, and the results were still fantastic. For the 8-inch version, I initially baked it at 350°F (175°C) for about 30 minutes. While delicious, I noticed the edges were significantly more cooked and firmer than the tender, moist center. To achieve a more uniform texture and prevent over-baking the edges in a smaller, denser batch, my recommendation for a halved recipe in an 8-inch pan is to cook it at a slightly lower temperature, specifically 325°F (160°C), for a bit longer. This slower, gentler heat will allow the blondies to bake more evenly from edge to center, ensuring that signature dense and moist quality throughout. Next time I make a half batch, I’ll definitely adjust the temperature. Then again, given how utterly addictive these are, I’ll probably just make a full batch!
Louise, the brilliant mind behind this recipe, shared a valuable tip for the full 13×9 inch batch: she found her brownies were best when baked for just 35 minutes. This shorter baking time is often key to achieving that perfectly moist, slightly underdone center that makes blondies and brownies so irresistible. Keep an eye on them; they should be puffed and golden, but not overly browned, especially in the center. She also mentioned using peanut butter chips instead of chocolate chunks and loving them that way. While that’s a delightful variation, I personally can’t resist the classic combination of rich chocolate chunks against the creamy peanut butter base.
Ingredient Insights for the Best Blondies
Each ingredient in this recipe plays a vital role in creating the ultimate Peanut Butter Chocolate Chunk Blondies. Let’s delve into why they’re so important:
- Unsalted Butter: Using unsalted butter allows you to control the exact amount of salt in the recipe, ensuring a balanced flavor profile. Cutting it into pieces helps it cream more efficiently with the sugar.
- Granulated Sugar: While many blondies use brown sugar for chewiness, granulated sugar here provides sweetness and contributes to the crisp exterior, balancing the richness of the peanut butter.
- Salt: Essential for enhancing all the other flavors, especially the peanut butter and chocolate. Don’t skip it!
- Vanilla Extract: A classic flavor enhancer that adds warmth and depth, complementing both the peanut butter and chocolate.
- Peanut Butter: The star of the show! For best results, use a creamy, processed peanut butter (like Jif or Skippy) rather than a natural, oil-separated one, as the latter can affect the texture. The consistency of regular peanut butter helps create a smoother, more uniform batter.
- Large Eggs plus 1 Egg Yolk: The eggs provide structure and moisture, while the extra egg yolk is a secret weapon for creating that incredibly dense, rich, and chewy texture that makes these blondies so special. It adds fat without extra liquid.
- All-Purpose Flour: The foundation of our blondies. The note on measuring flour is crucial: **weighing it is always best for accuracy (9 oz is specified)**. If measuring by volume, it’s paramount to fluff the flour in its container before gently spooning it into a measuring cup and leveling it off. Scooping directly or packing it down can add too much flour, leading to a dry, crumbly blondie – and nobody wants that!
- Semisweet Chocolate Chunks: Chunks over chips! Chunks melt beautifully and create pockets of gooey chocolate throughout the blondie, offering a more satisfying bite and intense flavor burst compared to smaller chips.
The Magic of Chocolate Ganache
The chocolate ganache topping is what elevates these blondies from simply great to truly extraordinary. It adds a layer of sophisticated chocolate flavor and a silky-smooth texture that contrasts wonderfully with the dense blondie base. It’s surprisingly simple to make, requiring just a few ingredients and minimal effort. The warmth of the heavy cream melts the chocolate chunks into a glossy, pourable mixture, and the addition of a touch of softened butter at the end gives it that beautiful sheen and incredibly smooth finish. When spread over the cooled blondies, it sets into a soft, fudge-like layer that completes the decadent experience without overpowering the peanut butter. It’s the perfect crown for these already magnificent treats.
Recipe
Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache
Anna
Pin Recipe
Ingredients
- 8 oz unsalted butter, cut up (230 grams)
- 1 ¾ cup granulated sugar (350 grams)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup peanut butter weight of 9 oz
- 2 large eggs plus 1 egg yolk
- 2 cups all-purpose flour 9 ounces – fluffed up before measuring, don’t scoop or pack**
- 1 ½ cups semisweet chocolate chunks
Ganache:
- 1 ½ cups semisweet chocolate chunks 9 oz
- ½ cup heavy cream
- 1 tablespoon unsalted butter softened
Instructions
-
Preheat oven to 350 degrees F (175°C). Line a 13×9 inch metal pan with foil, leaving an overhang on the sides for easy lifting, and spray bottom with cooking spray or rub with butter.
-
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes. Once combined, add the peanut butter and beat until it’s fully incorporated, ensuring no streaks remain. Next, beat in the two large eggs, the extra egg yolk, salt, and vanilla extract until everything is well combined and smooth. Finally, remove the bowl from the mixer and, by hand, gently stir in the all-purpose flour and the semisweet chocolate chunks. Be careful not to overmix the flour; stir just until no dry streaks remain. Spread the batter evenly into the prepared pan, using a spatula to pat it down flat and into the corners. Bake on the center rack for 35-40 minutes, or until the edges are lightly puffed and golden, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remember, for a full batch, Louise recommends 35 minutes for optimal moistness. Cool completely on a wire rack before topping.
-
While the blondies are cooling, prepare the decadent ganache. Place the semisweet chocolate chunks in a heat-proof bowl. In a small saucepan, or a microwave-safe measuring cup, heat the heavy cream over medium heat (or in the microwave) until it just begins to boil and small bubbles form around the edges. Immediately pour the hot cream over the chocolate chips. Let it stand undisturbed for about a minute to allow the heat to melt the chocolate. After a minute, stir well with a whisk or spatula until the chocolate chips are completely melted and the mixture is smooth and glossy. Stir in the softened unsalted butter until fully incorporated and the ganache is shiny. Spread this glorious ganache evenly over the completely cooled blondies. Allow the ganache to set at room temperature or in the refrigerator for about 30 minutes before cutting and serving.
-
This recipe makes approximately 36 delicious bars when cut into 2×1.5 inch pieces from a 13×9 inch pan.
Notes
Tips for Success & Delightful Variations
- Cooling is Crucial: Patience is a virtue, especially when it comes to baked goods. Ensure your blondies are completely cool before spreading the ganache. Applying ganache to warm blondies will result in a messy, melted topping rather than a beautifully set, shiny layer.
- Storage: These blondies keep wonderfully. Store them in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They are also freezer-friendly for longer storage (up to 2-3 months).
- Peanut Butter Chips: As Louise mentioned, swapping out the chocolate chunks in the blondie batter for peanut butter chips is a fantastic way to double down on the peanut butter flavor. This creates an even more intensely peanut-y experience.
- Add-ins: Feel free to experiment with other mix-ins! Chopped roasted peanuts, white chocolate chips, or even a swirl of jam before baking could add exciting new dimensions.
- Serving Suggestions: These blondies are phenomenal on their own, but they also pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. They’re also perfect alongside a hot cup of coffee or a cold glass of milk.
These Peanut Butter Chocolate Chunk Blondies (or brownies, if you prefer!) are more than just a dessert; they’re a comforting, intensely satisfying treat that’s sure to become a cherished recipe in your collection. The combination of rich peanut butter, generous chocolate chunks, and that elegant ganache topping is truly unbeatable. So, roll up your sleeves, gather your ingredients, and prepare to bake a batch of pure bliss. You won’t regret it!