Peach Blondies are an easy summer dessert loaded with fresh peaches and white chocolate chips and topped with a sweet peach glaze. Soft, buttery, and deliciously moist, these simple dessert bars are perfect for peach season.
After my Blueberry Lemon Blondies and Strawberry Lemon Blondies, a fresh peach version seemed like the perfect addition for summer. This recipe adds diced peaches and a small handful of white chocolate chips to the batter, then finishes the bars with a naturally flavored peach glaze.
Why You’ll Love This Peach Dessert
- Easy to make with simple ingredients
- Loaded with pieces of fresh peach
- Topped with a naturally colored peach glaze
- Great for summer parties and peach season
- Can be prepared ahead and chilled before serving
Ingredients for Peach Blondies
- All-purpose flour – measure the flour using the spoon-and-level method to avoid adding too much. Too much flour can make the blondies dry.
- Baking powder – a small amount gives the bars a little lift without making them cakey.
- Salt – balances the sweetness and enhances the peach flavor.
- Unsalted butter – the butter should be softened to room temperature so it creams smoothly with the sugar.
- Granulated sugar – sweetens the batter while allowing the peaches to remain the main flavor.
- Vanilla extract – adds warmth and complements both the peaches and white chocolate.
- Egg – use a room-temperature egg, so it combines more evenly with the butter mixture.
- Lemon juice – a small amount goes into the batter to balance the sweetness, while a little more is mixed with the peach for the glaze.
- Fresh peaches – use ripe but still firm peaches for the batter so they are easier to dice and do not release too much juice. Save a softer, deeply colored peach for the glaze to get more natural peach flavor and color.
- Cornstarch – coating the diced peaches with cornstarch helps absorb some of the juice they release during baking.
- White chocolate chips – a small handful adds a little texture to the soft, gooey blondies, along with a touch of extra sweetness.
- Powdered sugar – combines with mashed peach and lemon juice to make the glaze.
How to Prepare Peaches for Blondies
- Peaches naturally release a lot of juice, so preparing them properly is important.
- Dice the peaches into small ¼-inch pieces, then spread them over several layers of paper towel. Gently pat the top with additional paper towel and let them sit while you prepare the batter.
- Removing the excess moisture helps keep too much peach juice from thinning the batter. Toss the drained peach pieces with cornstarch just before folding them into the mixture.
How to Make Peach Blondies
- Preheat the oven to 350°F and prepare a 9×9-inch baking dish with parchment paper.
- Mix the flour, baking powder, and salt in a separate bowl. Beat the softened butter, sugar, and vanilla until creamy, then mix in the egg and lemon juice.
- Add the dry ingredients and mix just until combined. Toss the drained diced peaches with cornstarch, then gently fold them into the batter with the white chocolate chips.
- Spread the batter in the prepared pan and bake for 35–40 minutes, covering loosely with foil near the end if the top browns too quickly. The edges should be lightly golden and the center set.
- Cool completely before adding the glaze.
- Fresh Peach Glaze
- Mash about half of a very soft peach with 1 teaspoon lemon juice. Gradually stir the peach mixture into the sifted powdered sugar until the glaze is smooth and spreadable.
- Spread over the cooled blondies and let the glaze set before slicing into 9 squares. The color will vary depending on the peach, with deeper orange or reddish fruit creating a stronger natural color.
Tips for the Best Peach Blondies
- Use firmer peaches for the batter. Very soft peaches release more liquid and can make the blondies difficult to slice neatly.
- Cut the peaches into small, evenly sized pieces. Larger chunks can create wet pockets in the batter.
- Drain the diced peaches well on a paper towel, even though they will also be coated with cornstarch.
- Do not skip greasing the pan before and after adding the parchment paper. This helps the paper stay in place and makes the finished blondies easier to remove.
- Do not overbake the bars. The center should be set, but the blondies should remain moist.
- Allow them to cool completely before glazing. Warm blondies will melt the glaze and make it too runny.
Can I Use Canned Peaches?
- Yes, canned peaches can be used when fresh peaches are not available.
- Drain them very well, cut them into small pieces, and place them on several layers of paper towels to remove as much liquid as possible. Peaches packed in juice are a better choice than peaches packed in heavy syrup.
- Toss the drained pieces with cornstarch before adding them to the batter.
- For the glaze, fresh peach will usually provide the best flavor and natural color.
For another easy dessert made with canned peaches, try my Super Easy Peach Cobbler.
Make-Ahead Peach Blondies
Peach blondies are a good make-ahead dessert because their texture improves after they have had time to cool and chill.
After baking, allow them to cool completely, spread the glaze on top, and refrigerate until the glaze has set. Chilling also makes the bars easier to slice neatly.
You can prepare them one day before serving and keep them covered in the refrigerator.
How to Store Peach Blondies
- Store leftover blondies in an airtight container in the refrigerator for up to 4–5 days.
- Serve them chilled for cleaner slices. For a softer and more gooey texture, let them sit at room temperature briefly before serving.
- Because the bars contain fresh fruit and fruit glaze, refrigeration is the best storage option.
Frequently Asked Questions
Peeling is optional. If the peach skins are thin and tender, you can leave them on. Peel the peaches if the skins are thick or if you prefer a smoother texture.
Peaches release juice as they bake, especially when they are very ripe. Make sure to drain the diced peaches on paper towel and coat them with cornstarch before adding them to the batter.
The bars will also firm up more after they cool and chill.
The edges should be lightly golden, and the center should look set. A toothpick may come out with moist crumbs because of the fruit, but it should not be coated in raw batter.
Yes. The white chocolate chips add sweetness and texture, but the recipe will still work without them.
Yes. Because they contain fresh peaches and a peach glaze, store them covered in the refrigerator.
More Easy Peach Desserts
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Peach Blondies
Prep Time: 10 minutes- Cook Time: 35 minutes
- Total Time: 45 minutes
Yield: 9–12 1x
Category: Dessert
Method: Baking
Cuisine: American
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Description
Easy Peach Blondies made with fresh peaches, white chocolate chips, and a naturally colored peach glaze. These buttery, moist dessert bars are perfect for summer and peach season.
Ingredients
Peach Blondies
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 Tablespoons freshly squeezed lemon juice
- 1 cup fresh peaches, diced into 1/4-inch pieces and well drained
- 2 teaspoons cornstarch
- 1/3 cup white chocolate chips
Peach Glaze
- 1 1/4 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 it with parchment paper, leaving an overhang on the sides, then lightly spray the parchment paper as well.
- 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, 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, but it will come together after adding the flour.
- Add the dry ingredients and mix just until combined.
- Fold in white chocolate chips.
- Toss the drained diced peaches with 2 teaspoons of cornstarch. Using a rubber spatula, gently fold the peaches into the batter.
- 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 it with aluminum foil near the end of baking.
- Cool the blondies completely in the pan at room temperature. Using the parchment overhang, lift them from the pan.
- To make the glaze, mash about half of a very ripe peach to get about 3 Tablespoons of puree. Mix it with 1 teaspoon of lemon juice.
- Gradually stir the peach mixture into 1¼ cups of sifted powdered sugar until smooth and spreadable. If the glaze is too thin, add more powdered sugar. If it is too thick, add a small amount of mashed peach or lemon juice.
- Spread the glaze over the cooled blondies. Allow it to set completely.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Notes
Fresh or canned peaches can be used. If using canned peaches, peaches packed in juice are the best choice. Drain them very well and pat dry with paper towels before adding them to the batter.
Whether using fresh or canned peaches, cut them into small ¼-inch pieces and remove as much excess moisture as possible. This helps prevent the blondies from becoming too wet.
Use ripe but still firm peaches for the batter. Save a very soft, deeply colored peach for the glaze.
A ceramic baking dish works best for this recipe because it bakes the blondies more evenly. A dark metal pan may brown the edges and bottom too quickly, so start checking earlier if using one.
4 comments
Hi Vera!
All I can say is WOW!
Now, to ask, can I leave the white chocolate out?
Hi Charlie, you can leave out chocolate, blondiesa are flafourful and sweet enogh even without chocolate chips. Happy baking!
Looks adorable! I can’t wait to try.
Oh wow. I love peach desserts. I love good southern, juicy peaches period. These will be in my keeper file. So so good. I made them in a nonstick brownie pan (11 x 7) for about 34 minutes. Two medium peaches was perfect for the filling. I made a little extra glaze (because I love glaze). That also was the bomb. I made the glaze as written but substituted the lemon juice with Peach Flavoring I had and that made it even more peachy. To me the bars were more like a dessert. When the glaze is on, it’s easier to cut the bars on a plate and drizzle the glaze and eat with a fork. The texture was similar to peach cobbler with a bit more crust. The white chocolate made them even richer. Easier than peach pie. These won’t last long!