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Dark Chocolate Peanut Butter Swirl Blondies - Gooey, Fudgy, and Totally Irresistible

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup (90 g) dark chocolate chips or chunks (60–70% cacao)
  • 1/3 cup (85 g) creamy peanut butter, slightly warmed for swirling
  • Optional: 1–2 tablespoons milk or semisweet chips for extra chocolate pockets
  • Optional finish: flaky sea salt for sprinkling

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease.
  2. Mix the wet ingredients: In a medium bowl, whisk melted butter and brown sugar until glossy. Add egg and vanilla. Whisk until the mixture looks thick and cohesive.
  3. Add the dry ingredients: Sprinkle flour, baking powder, and salt over the bowl. Fold gently with a spatula until just combined. Do not overmix.
  4. Stir in chocolate: Fold in dark chocolate chips or chunks. The batter will be thick.
  5. Spread the batter: Scrape into the prepared pan and smooth the top.
  6. Swirl the peanut butter: Warm the peanut butter for 10–15 seconds in the microwave until loosened. Dollop over the batter in 6–8 spoonfuls. Drag a knife or skewer through in gentle figure-eights to create swirls. Don’t overdo it.
  7. Bake: Bake 18–24 minutes, until the edges are set and golden and the center looks just set with a slight jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
  8. Finish and cool: If using, sprinkle with flaky sea salt. Cool in the pan for at least 30 minutes before lifting out and slicing into 9–16 squares.