Why You’ll Love Peach Blondies Recipe
- Fresh peach flavor: Diced peaches are folded directly into the batter, while mashed peach gives the glaze its naturally fruity flavor.
- Soft and chewy texture: These bars have the rich, dense texture you expect from a good blondie while remaining tender and moist.
- White chocolate and peach combination: Sweet white chocolate chips complement the delicate flavor of the peaches without overpowering them.
- Bright lemon flavor: Fresh lemon juice balances the sweetness and helps bring out the natural flavor of the peaches.
- Easy to serve: One 9×9-inch pan makes nine generous blondies that are simple to slice and serve.
- Beautiful peach glaze: The fruity glaze adds sweetness, moisture, and an attractive finishing touch.
- Perfect for peach season: This recipe is an easy way to turn ripe summer peaches into a crowd-pleasing homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Peach Blondies
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh peaches, diced into ¼-inch pieces and well drained
- 2 teaspoons cornstarch
- ⅓ cup white chocolate chips
For the Peach Glaze
- 1¼ cups powdered sugar, sifted
- 3 tablespoons mashed peach, preferably from a very ripe peach
- 1 teaspoon freshly squeezed lemon juice
Directions
- Preheat the oven to 350°F. Lightly coat a 9×9-inch baking dish with nonstick cooking spray. Line the dish with parchment paper, leaving enough overhang on the sides to lift out the blondies later. Lightly spray the parchment as well.
- Dice the fresh peaches into approximately ¼-inch pieces. Spread them over several layers of paper towels and gently pat them dry. Removing excess moisture is important because overly juicy peaches can make the blondies too wet.
- In a medium bowl, stir together the all-purpose flour, baking powder, and salt. Set the dry mixture aside.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and vanilla extract for about 2 minutes, until creamy and well combined.
- Add the egg and continue mixing until completely incorporated.
- Pour in 2 tablespoons of freshly squeezed lemon juice and mix again. The butter mixture may appear slightly separated at this stage, which is normal.
- Add the prepared dry ingredients and mix just until no obvious streaks of flour remain. Avoid overmixing the batter.
- Gently fold in the white chocolate chips.
- Toss the drained and dried diced peaches with 2 teaspoons of cornstarch until lightly coated. Using a rubber spatula, carefully fold the peaches into the blondie batter, taking care not to crush the fruit.
- Transfer the batter to the prepared baking dish and spread it into an even layer.
- Bake for 35–40 minutes, or until the edges are lightly golden and the center appears set. If the surface begins browning too quickly, loosely cover the pan with aluminum foil during the final portion of baking.
- Remove the blondies from the oven and allow them to cool completely in the pan at room temperature.
- Once completely cooled, use the parchment-paper overhang to carefully lift the blondies from the baking dish.
- To prepare the peach glaze, mash approximately half of a very ripe peach until you have 3 tablespoons of peach puree. Stir in 1 teaspoon of freshly squeezed lemon juice.
- Gradually mix the peach mixture into the sifted powdered sugar until the glaze is smooth and spreadable. If it seems too thin, mix in additional powdered sugar. If it is too thick, add a very small amount of mashed peach or lemon juice.
- Spread the peach glaze evenly over the cooled blondies.
- Allow the glaze to set completely before cutting the blondies into nine squares and serving.
Servings and timing
This recipe makes 9 servings.
- Prep time: About 15 minutes
- Bake time: 35–40 minutes
- Total active and baking time: About 45–55 minutes
- Additional time: Allow enough time for the blondies to cool completely and for the peach glaze to set
- Oven temperature: 350°F
- Baking dish: 9×9-inch pan
For the cleanest slices, wait until both the blondies and glaze are completely set before cutting. A sharp knife wiped clean between cuts will help create neat squares.
Variations
Add Chopped Nuts
Fold about ⅓ cup of chopped pecans, walnuts, or almonds into the batter along with the white chocolate chips. Nuts add crunch and provide a pleasant contrast to the soft peaches.
Skip the White Chocolate
For blondies with a stronger butter-and-peach flavor, simply leave out the white chocolate chips. The bars will still be sweet and flavorful, especially once topped with the peach glaze.
Add Almond Flavor
Replace a small portion of the vanilla extract with almond extract. Use almond extract sparingly because its flavor is much stronger than vanilla and can easily overpower the peaches.
Add Warm Spices
A small amount of ground cinnamon, ginger, or nutmeg can give these peach blondies a warmer flavor. This variation is especially good when making the recipe toward the end of summer or early fall.
Make Them Without the Glaze
The peach glaze adds extra sweetness, but the blondies can also be served plain. For a simpler finish, lightly dust completely cooled blondies with powdered sugar just before serving.
Try Nectarines
Fresh nectarines can be substituted for the peaches for a similar fruity flavor. As with peaches, dice them finely and remove as much excess moisture as possible before folding them into the batter.
Storage/Reheating
Store leftover Peach Blondies in an airtight container in the refrigerator for up to 4–5 days. Because the glaze contains fresh peach puree, refrigeration is the best choice for longer storage.
For the best texture, allow a refrigerated blondie to sit at room temperature for around 15–20 minutes before eating. This gives the butter-rich bar time to soften slightly.
If you prefer a warm blondie, it is best to warm an unglazed portion briefly in the microwave. Glazed blondies can become messy when heated because the powdered-sugar glaze will soften and melt.
For longer storage, unglazed blondies can be individually wrapped and frozen in a freezer-safe container. Thaw them in the refrigerator or at room temperature, then add fresh peach glaze before serving for the best appearance and texture.
FAQs
1. Can I use canned peaches for Peach Blondies?
Fresh peaches are the best choice because they generally provide better texture and flavor. Canned peaches contain considerably more liquid, which can make the blondies overly moist. If canned peaches are your only option, drain them extremely well and pat them thoroughly dry before using them.
2. Can I use frozen peaches?
Yes, but frozen peaches should be completely thawed and thoroughly drained first. Pat them dry with paper towels to remove as much moisture as possible before dicing and coating them with cornstarch. Excess liquid can negatively affect the blondies’ texture.
3. Why do I need to dry the peaches?
Peaches naturally contain a significant amount of juice. Too much liquid added to blondie batter can produce wet or gummy areas around the fruit. Patting the peaches dry and coating them with cornstarch helps control this excess moisture.
4. How do I know when Peach Blondies are done baking?
Look for lightly golden edges and a center that appears set rather than wet or jiggly. Avoid baking them until they become completely dry, as blondies should retain a soft, tender texture. Remember that they will continue to set slightly as they cool.
5. Why does my butter mixture look separated after adding lemon juice?
This can happen because lemon juice introduces liquid and acidity to the butter mixture. It is generally nothing to worry about. Once the flour mixture is incorporated, the batter should come together.
6. Do I have to peel the peaches?
No. Peach skin is soft enough that it can remain on the fruit, especially when the peaches are diced into small ¼-inch pieces. If you prefer a completely smooth fruit texture, however, you can peel the peaches before dicing them.
7. Can I leave out the peach glaze?
Absolutely. The blondies can be served without glaze and will still have plenty of peach flavor from the fresh fruit in the batter. Leaving off the glaze also makes the bars easier to pack and transport.
8. Why should the blondies cool completely before glazing?
Applying the glaze while the blondies are warm can cause it to melt, become runny, or soak into the surface. Completely cooled blondies allow the glaze to remain thick and form a smooth layer on top.
9. How can I get clean slices?
Allow the blondies to cool completely and give the glaze enough time to set. Use a sharp knife to make each cut, wiping the blade clean between slices. Chilling the glazed blondies briefly can also make them easier to cut neatly.
10. Can I double this Peach Blondies recipe?
Yes. The recipe can be doubled, but you will need a larger baking pan and may need to adjust the baking time depending on the depth of the batter. Watch the center and edges rather than relying solely on the original baking time.
Conclusion
Peach Blondies combine the richness of classic buttery blondies with juicy fresh peaches, creamy white chocolate, and a bright homemade peach glaze. The small addition of lemon keeps the dessert from becoming overly sweet while highlighting the fresh fruit flavor.
They are especially delicious during peach season when ripe, flavorful fruit is readily available, but they are simple enough to make whenever you’re craving a soft and fruity dessert bar. Serve them chilled for a firmer texture or bring them closer to room temperature for softer, more tender blondies. Either way, these peach-filled bars are an easy way to turn fresh peaches into a memorable homemade treat.
Peach Blondies
Soft, buttery peach blondies packed with fresh peaches and white chocolate chips, then finished with a bright, fruity peach-lemon glaze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 Tablespoons freshly squeezed lemon juice
- 1 cup fresh peaches, diced into ¼-inch pieces and well drained
- 2 teaspoons cornstarch
- ⅓ cup white chocolate chips
- 1 ¼ cups powdered sugar
- 3 Tablespoons mashed peach (use a very ripe peach)
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Line with parchment paper, leaving an overhang on the sides, then lightly spray the parchment paper.
- Dice the peaches into small ¼-inch pieces. Spread them over several layers of paper towels and gently pat dry to remove as much excess juice as possible.
- In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
- Beat the softened butter, granulated sugar, and vanilla for about 2 minutes. Add the egg and mix until combined.
- Add 2 Tablespoons of lemon juice and mix. The mixture may look slightly separated at this stage.
- Add the dry ingredients and mix just until combined.
- Fold in the white chocolate chips.
- Toss the drained diced peaches with the cornstarch, then gently fold them into the batter with a rubber spatula.
- Spread the batter evenly in the prepared baking dish. Bake for 35–40 minutes, or until the edges are lightly golden and the center is set. If the top begins to brown too much, loosely cover with aluminum foil near the end of baking.
- Cool the blondies completely in the pan at room temperature. Use the parchment overhang to lift them from the pan.
- For the glaze, mash about half of a very ripe peach to obtain 3 Tablespoons of puree. Mix with 1 teaspoon of lemon juice.
- Gradually stir the peach mixture into the sifted powdered sugar until smooth and spreadable. Adjust the consistency with additional powdered sugar, mashed peach, or lemon juice as needed.
- Spread the glaze over the cooled blondies and allow it to set completely before slicing into 9 servings.
Notes
- Drain and pat the diced peaches thoroughly to prevent excess moisture from making the blondies soggy.
- If the blondies brown too quickly during baking, loosely cover the pan with aluminum foil.
- For a thicker glaze, add more powdered sugar. For a thinner glaze, add a small amount of mashed peach or lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Nutrition
- Serving Size: 1 blondie
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
