Peanut Butter Chocolate Chip Blondies

With all of the fun from yesterday’s anniversary, I needed to continue celebrating with one of my favorite combos: peanut butter and chocolate! You obviously could just make blondies with peanut butter chips and chocolate chips, but why not go the extra step and swap out some of the butter for peanut butter? You can add in peanuts and use crunchy peanut butter for maximum peanut butter flavor, but I liked this version just fine.

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Don’t forget to enter yesterday’s giveaway if you haven’t yet!

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Directions for Peanut Butter Chocolate Chip Blondies

Slightly adapted from America’s Test Kitchen Baking Binder

  • 7.5 ounces (1.5 cups) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick (8 Tablespoons) butter, melted and cooled
  • 10.5 ounces (1.5 cups packed) light brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • ½ cup (8 Tablespoons) peanut butter (smooth or crunchy)
  • ½ cup peanut butter chips
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees and prepare a 13×9 inch baking pan. Whisk together the flour, baking powder, and salt.

In a different bowl, whisk the butter and brown sugar together.

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Whisk in the eggs and vanilla until smooth.

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Stir in the peanut butter,

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then the flour mixture (leave some streaks of flour remaining).

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Stir in the peanut butter and chocolate chips, just until incorporated.

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Pour the batter into the prepared pan, smoothing the top.

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Bake about 25 minutes, until the edges start to pull away from the sides. Feel free to rotate the pan halfway through baking.

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Let the blondies cool in the pan for 2 hours before cutting into squares.

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Directions for Peanut Butter Chocolate Chip Blondies (without pictures)

Slightly adapted from America’s Test Kitchen Baking Binder

  • 7.5 ounces (1.5 cups) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick (8 Tablespoons) butter, melted and cooled
  • 10.5 ounces (1.5 cups packed) light brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • ½ cup (8 Tablespoons) peanut butter (smooth or crunchy)
  • ½ cup peanut butter chips
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees and prepare a 13×9 inch baking pan. Whisk together the flour, baking powder, and salt.

In a different bowl, whisk the butter and brown sugar together. Whisk in the eggs and vanilla until smooth. Stir in the peanut butter, then the flour mixture (leave some streaks of flour remaining). Stir in the peanut butter and chocolate chips, just until incorporated.

Pour the batter into the prepared pan, smoothing the top. Bake about 25 minutes, until the edges start to pull away from the sides. Feel free to rotate the pan halfway through baking.

Let the blondies cool in the pan for 2 hours before cutting into squares.

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12 thoughts on “Peanut Butter Chocolate Chip Blondies

  1. I had peanut butter panda puffs and chocolate rice crispy cereal for dinner tonight. Your pb and chocolate looks better, though mine was quicker after a three hour car ride. Anyway, in an unrelated note have you ever tried any other America’s Test Kitchen Cookbooks? A friend recommended their slow cooker book, but some reviews have complained about all the prep work and how it’s so much more complicated than just dumping ingredients in a crock pot.

    • I only have the one from their show with all of the recipes from a bunch of seasons, the baking one, and the family cooking one. Sorry 😦 Although, I have a feeling that their slow cooker recipes might be more complicated than some.

      • Yeah. Maybe that’s not a huge deal though?? If it’s something I can do in the morning before the toddler wakes up and then have nothing to do till we eat I can probably handle that. I need to start using my crock pot more to make dinners easier. I am hoping to do once a week. I have one crock pot cookbook, but it’s old, there are no pictures, and I am not very inspired to try any of the recipes.

      • If you’re fine with it, I would say do it. I did make one of their slow cooker meals. It required about 30 minutes or a little longer of work, but it was tasty.

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