Peanut Butter Bourbon Blondies

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peanut butter blondies stacked on one another

Ok, I know you are probably thinking “What could possibly be healthy about bourbon blondies?” Well, not much. There’s peanut butter for protein! But I’m including this recipe because sometimes you get a sweet craving and it’s a holiday and maybe you’re nursing a 2 month old… sometimes you just need a little sweet. And being healthy is about balance. I don’t eat an entire batch of these. I have one in the afternoon with a glass of water, or I shared them with friends and family I invited over for taste testing. Sometimes my husband or I take leftover baked goods to the office. Sometimes we keep them in the freezer, where we promptly forget about them for 6 months before we get into a “clean out the freezer” binge fest.

Now, I like my blondies and brownies on the fudgy side. Nothing against a good cakey blondie (I’m not one to turn down sugar, unfortunately), but I just prefer that richness of a fudgy treat. If you like them cakier, you can always increase the baking powder and add in an extra egg.

Why the Bourbon?

image of large bottle of Bulleit bourbon and skippy peanut butter

Why not? My husband is a bourbon lover, and his patients know it. They frequently gift him large bottles, but honestly we don’t drink that much. So we always have some left over.

It may initially seem like a lot (3 Tbsp) but they all cook off and just leave kind of a smoky umami side taste that’s pretty addictive. Still, you can leave it out if you like.

Other Add-Ins for Blondies

You can leave out the bourbon and stir in some chocolate chips at the end for a peanut butter cup vibe.

If you’re allergic to nuts, use 1 cup all purpose flour (whole wheat flour adds a pleasant nuttiness but I’d only use 1/2 cup or else the Blondies are too dense). Instead of the peanut butter swirl, you can swirl in some sweetened condensed milk or chocolate ganache.


What are your favorite ways to dress up blondies?

Peanut Butter Bourbon Blondies

Sweet, salty, and a little smoky, everything a blondie should be. The bourbon is not very powerful in this, so you can leave it out if you like, but it does enhance the peanut butteriness of the final blondie. The basic blondie recipe is adapted from Smitten Kitchen
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: blondies, bourbon, peanut butter
Servings: 8


  • 1 stick (8 Tbsp) butter
  • 3 Tbsp bourbon divided
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup almond flour
  • 1/2 cup all purpose flour
  • 4 Tbsp peanut butter


  • Preheat oven to 350 degrees. Take an 8×8″ square pan and line with parchment paper or foil. Spray with cooking spray.
  • 1. Melt butter over medium low heat in a small sauce pot, then continue to heat until butter is browned but not burned. It has a pleasant nutty smell when it is browned. Pour butter into a bowl.
  • Turn off the heat and deglaze the sauce pot with 1 Tbsp of bourbon. Pour the liquid into the same bowl.
  • Whisk (or use a wooden spoon) in the brown sugar until it looks smooth and the mix has cooled. Whisk in the remaining 2 Tbsp bourbon, then the vanilla.
  • Whisk in the egg.
  • Stir in salt, baking powder, and flours. Do not overmix–just stir until the whole thing looks uniform. Scrape the batter into the prepared pan.
  • Dollop the peanut butter all over the top of the blondie batter. Using a knife, create a peanut butter swirl all over the top of the blondies. 
  • Bake at 350 degrees for 30-35 minutes, until a tester inserted in the middle comes out clean.
image of peanut butter blondies, also jar of peanut butter and a large bottle of bulleit bourbon

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