4. Bake for 20 to 25 minutes, until the top is puffed and lightly golden and the center is just set. Do not overbake if you want a gooey middle.
5. Let the blondies cool for at least 20 minutes before slicing into squares and serving.
Variations & Tips
For cleaner slices: Let the blondies cool completely before cutting, and wipe the knife between slices. Chilling the pan briefly also helps if you want very neat squares for a bake sale tray.
Choose the right peanut butter: Regular creamy peanut butter gives the most reliable texture here. Natural peanut butter can work, but if it is very oily or separated, the bars may turn out denser or greasier.
Adjust the bake time: If you prefer a fudgier center, pull the pan from the oven as soon as the middle looks just set. For firmer bars, bake a few minutes longer, but watch closely because the sugar can make them go from perfect to overdone quickly.
Easy add-ins: Even though the base recipe is only three ingredients, you can fold in a handful of chocolate chips, chopped peanuts, or a pinch of sea salt for a little extra contrast without complicating the method.
