Peanut Butter Chocolate Chip Blondies

As a hard core chocolate fan, I’ve never really cared about blondies – the non-chocolate version of brownies.
When I saw these peanut butter chocolate chip blondies though, I just had to try them.
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Okay, so I first saw this on Pinterest, which linked to this adaptation of this recipe on Tessa’s website Handle the Heat.

Here’s the recipe from Handle the Heat:

Peanut Butter Blondies

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups brown sugar
  • 1/2 cup natural peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk or semi-sweet chocolate chips

1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.

3. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.

4. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the milk chocolate chips and lightly pressing them into the batter.

5. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.

Problem #1:

In my excitement to try this recipe, I got a bit ahead of myself and instead of using a half cup of butter, I used an entire cup. The recipe already makes a 9 by 13 inch pan, so that doubled… well I had a lot of blondie batter.

Problem #2:

Having never made blondies before, I was expecting a liquid-y brownie sort of batter. Instead I got a barely combined cookie sort of consistency.
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Don’t worry. Just press the batter into your pan and sprinkle the remaining chocolate chips on top.
Speaking of chocolate chips, I love the idea of sprinkling them on after. It’s so much easier to distribute then evenly, and it looks really nice with a few chips on each piece when they’re cut.

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I will definitely make this recipe again.  It turned out very cookie-like; maybe that’s what blondies are, but either way, I liked them.  Besides, how can you not like the perfect combination of cookie, peanut butter, and chocolate? Especially with a nice cup of coffee.

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