I cannot tell you how much chocolate and peanut butter have been on my mind lately! I mean, it is a FABULOUS combination, but I have never craved it so much before! I do not usually eat a lot candy, but I have seriously been wanting some Reese's... I knew I needed to get my little craving out of the way, so I whipped these up in no time and brought them over to a little Superbowl viewing party. They were still warm and received rave reviews. I do have to say, that they are not very good the next day unless you warm them up, so make these for a party/gathering/sharing. Believe me, you won't want these in your peripheral vision while you're trying to convince yourself to go to the gym...
Peanut Butter Chocolate Chip Blondies
Recipe adapted from The Sweetest Kitchen
Makes 16 bars
- 1/2 stick unsalted butter
- 1 cup brown sugar
- 1/3 cup peanut butter
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 cups AP flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semisweet or milk chocolate chips
Preheat oven to 350. Grease/spray 8x8 pan. In a saucepan over medium heat, melt better and sugar until smooth.
Mix together dry ingredients in a large bowl. Add egg to butter mixter, stirring to combine. Add vanilla. Pour wet mixture into dry mixture. Stir to create a smooth, thick batter.
Fold in half of the chocolate chips, reserving half to sprinkle on top.
Pour batter into prepared pan. Press remaining chips into top of batter to make sure they stick.
Bake 20-25 minutes until top is golden and edges are slightly browned. Allow to cool slightly before cutting into 16 squares and serving.
Enjoy while warm!
It really is a great combination! And it's great that you could satisfy you craving for it with these. I love their colour - perfectly golden/brown.ReplyDelete
Brittany- I agree!! My chocolate peanut butter craving has still not gone away, but these sure did help! :ReplyDelete
These look amazing! Such a winning combo!ReplyDelete
I hope you and Gordon are well.
I tried to make these the other day but when I got to the stage where you pour the mixture into the tin, it was far too thick!
What is your trick?