Peanut Butter Blondies

Opal Jackson-Cakmak

By
@sweetiecoconut

Like all blondie (and most brownie) recipes, one of the best things about this recipe is how quick and easy it is to make. You don’t need to haul out the big mixer, nor do you need any special equipment. Just two bowls, a whisk, a spatula, and you’re set!

If you’d like to break up all of peanut butter-y-ness with another flavor, feel free to throw in 1 cup of chocolate chips along with the peanut butter chips. I think any type of chocolate would be good – milk, semisweet or bittersweet. Customize to your liking!


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Ingredients

see below

Directions Step-By-Step

1
Yield: 24 blondies

Prep Time: 15 minutes | Bake Time: 30 minutes

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs, at room temperature
4 teaspoons vanilla extract
½ cup crunchy peanut butter
½ cup peanut butter chips
¼ cup salted dry-roasted peanuts, chopped

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil.

2. Combine flour, baking powder, and salt in a small bowl; set aside.

3. In a separate large bowl, whisk the butter and brown sugar together until smooth. Add the eggs and vanilla and whisk until well incorporated. Whisk in the peanut butter until combined. Switch to a rubber spatula or wooden spoon, add the flour mixture and stir until just incorporated. Add the peanut butter chips and peanuts and mix until evenly distributed.

4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool completely on a wire rack for at least 2 hours. Using the foil overhang, lift the blondies from the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature.

About this Recipe