Toast the peanut butter in a saucepan over low heat for 2-3 minutes before mixing to deepen its flavor and create a richer, more complex taste throughout the blondies.

Mix until ingredients are just combined—overmixing develops gluten and creates tough, cake-like blondies instead of the desired soft and chewy texture.

Pull the pan from the oven when a toothpick inserted in the center still has a few moist crumbs clinging to it—carryover heat will finish cooking as they cool, keeping them perfectly chewy.

Sprinkle the coarse salt on top immediately after removing from the oven so it adheres to the warm surface, creating pockets of salty-sweet contrast that enhance the peanut butter flavor.

Refrigerate the cooled blondies for at least 30 minutes before cutting into bars—this prevents crumbling and ensures clean, professional-looking edges.