Chocolate Chip Peanut Butter Blondies Recipe
Servings: 12 people
Chewy, studded with chocolate chips and with an intense peanut butter flavor, these peanut butter blondies are whipped up in one bowl and ready in around 30 mins!
- 1 cup all-purpose flour
- ½ teaspoon table salt
- 1/4 teaspoon coarse sea salt
- ¼ teaspoon baking soda
- ½ cup 1 stick unsalted butter
- ½ cup dark brown sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk chocolate chips divided
- ½ cup peanut butter chips divided
- ½ cup salted honey roasted peanuts divided
Adjust oven rack to middle positions and heat oven to 350°F. Spray an 8x8-inch square baking pan with nonstick cooking spray.
In a medium mixing bowl, whisk together flour, salts and baking soda.
In a heavy, large saucepan set over low heat, melt butter. Remove from heat and add brown sugar.
Cool mixture for 2 minutes and add eggs and vanilla; whisk until smooth.
Use a rubber spatula to stir in the flour mixture and half of the chocolate and the peanut butter chips. Also, add half of the peanuts, if using.
Spread batter evenly in the prepared pan and sprinkle with the remaining chips and peanuts.
Bake at 350°F for 25-35 minutes or until a toothpick inserted in the center comes out clean – the edges should just begin to pull away from the sides of the pan.
Transfer the Blondies to a cooling rack and leave in the pan to cool completely.
The Blondies can be made up to 2 days ahead. To store, cover tightly and store at room temperature.
The Blondies freeze beautifully.
Yield: 16 Blondie squares
The recipe can be doubled and baked in a 9x13-inch baking pan. Add 5-10 minutes to bake time.
Inspired by Bon Appetit, July 2009 magazine
So delicious served warm with a scoop of ice cream, drizzled with caramel sauce and sprinkled with peanuts.
Calories: 315kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 232mg | Potassium: 99mg | Fiber: 1g | Sugar: 30g | Vitamin A: 293IU | Calcium: 42mg | Iron: 1mg