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Whether you're trying to use up a few ripe peaches or need a no-fail summer dessert that tastes like sunshine, these Brown Butter Peach Blondies are it. Rich, chewy, golden bars packed with fresh peaches and deep brown sugar flavor — all made in one bowl, no mixer needed. These chewy bars never last that long in my house! More summer desserts to try, Olive Oil Lemon Ricotta Cake and Blueberry Coffee Cake.

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Why You’ll Love These Peach Blondies

• Brown Butter Magic: Toasty, nutty depth in every bite
• Fresh Peaches, Skin On: No peeling required
• One Bowl, Easy Clean-Up: Simple summer baking at its best
• Chewy + Soft Texture: Like your favorite cookie in bar form
• Perfectly Sweet: Balanced with juicy fruit and warm cinnamon

Ingredients To Make Blondies With Fresh Peaches

Here’s what you’ll need (measurements below for easy print/save):

• 2/3 cup (10 tbsp) unsalted butter, browned and cooled slightly
• 1 cup (213g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 egg yolk
• 1/2 tsp vanilla extract (or 1/8 tsp almond extract if out)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1½ cups + 2 tbsp (195g) all-purpose flour
• 1½ cups (250g) diced fresh peaches (2–3 medium, skin on)

*Pro Tip: Dice the peaches small and blot lightly with a paper towel to reduce excess moisture.

Instructions

1. Brown the Butter

In a medium saucepan, melt the butter over medium heat. Stir constantly until golden, nutty, and fragrant (about 6–8 minutes). Remove from heat and let cool for 5–10 minutes.

2. Mix the Base

In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth. Add the egg, egg yolk, and vanilla. Whisk until glossy and fully combined.

3. Add Dry Ingredients

Stir in salt, cinnamon, baking powder, and flour. Fold until a soft dough forms.

4. Add Peaches

Gently fold in the diced peaches. The dough will be thick — that’s perfect.

5. Spread + Bake

Press dough into a parchment-lined 8x8-inch pan. Bake at 325°F (163°C) for 30–35 minutes, or until the top is set and golden and a toothpick comes out with moist crumbs.

If the center looks too soft at 30 minutes, add 3–5 minutes more — but don’t overbake!

6. Cool + Slice

Let cool in pan 20–30 minutes before slicing. These bars firm up as they cool.

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Tips for the Best Peach Blondies

• Use ripe but firm peaches for best flavor and structure
• Blot extra juice to avoid a soggy center
• Don’t skip the egg yolk — it makes them richer and chewier
• Let them cool fully before cutting for clean, perfect edges

Variations & Substitutions

• No vanilla? Use 1/8 tsp almond extract or skip it and add 1 tbsp peach jam
• Add-ins: Try white chocolate chips, chopped pecans, or a swirl of peach preserves
• Make it dairy-free: Use vegan butter and flax egg (1 tbsp flax + 2.5 tbsp water)

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FAQs

Can I use canned or frozen peaches?
Fresh is best, but you can use thawed frozen peaches (well-drained and chopped) or canned (no syrup) in a pinch. Just blot dry!

Why 325°F instead of 350°F?
A lower oven temp helps the blondies bake evenly without overbrowning the edges while the center finishes cooking — especially with juicy fruit involved.

Why does my blondie look oily?
It may need more cooling time — brown butter bars firm up as they set. You can also add 1 more tbsp flour next time if needed.

Are blondies meant to be gooey in the middle?

Yes — blondies are meant to be soft, dense, and slightly gooey in the center when baked correctly.

Here’s the breakdown:

What makes a perfect blondie:

• Edges: Slightly chewy and golden
• Center: Moist, soft, and a little gooey (but not raw)
• Top: Set and slightly crinkly or shiny

If your blondies are:

• Too gooey or underbaked → They may need a few extra minutes in the oven, or you might have added too much moisture (like juicy fruit not blotted well).
• Dry or cakey → They may be overbaked or have too much flour/too little fat.

Key Tips:

• Let blondies cool at least 20–30 minutes before cutting — they set up as they cool.
• Use a toothpick test: It should come out with moist crumbs (not wet batter).

How do you make blondies with fresh peaches?

To make blondies with fresh peaches, simply dice peeled or unpeeled ripe peaches (about 1½ cups) and fold them gently into your blondie batter before baking. The natural sweetness and moisture of the peaches pair beautifully with rich brown butter, adding bursts of juicy flavor to every bite.

What is the best summer blondie recipe?

The best summer blondie recipe combines fresh, seasonal fruit with rich, buttery depth. These brown butter peach blondies are chewy, gooey, and golden-edged — packed with fresh diced peaches, warm cinnamon, and nutty brown butter for a crave-worthy twist on the classic blondie bar.

Can you use peaches in blondies?

Yes! Fresh peaches work wonderfully in blondies. Their natural juiciness softens slightly during baking, while their flavor intensifies, creating pockets of fruit that contrast beautifully with the dense, chewy blondie base.

What makes blondies soft and chewy?

Blondies stay soft and chewy thanks to a higher fat-to-flour ratio, brown sugar (which adds moisture), and minimal leavening. Using just one egg + one yolk ensures richness without making the bars cakey. For best results, avoid overbaking and let them cool before slicing.

Are these brown butter peach blondies gooey in the middle?

Yes — when baked correctly, these blondies have a perfectly gooey center that sets as they cool. The brown butter keeps them rich and soft, while the peaches add extra moisture and tenderness. For firmer bars, chill them before slicing.

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