Peanut Butter Blondies
An excellent recipe for moist (not dry) blondies with loads of peanut butter.
Servings 12 bars
Cost 5
Ingredients
- 1 cup all-purpose flour (125 grams)
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup crunchy peanut butter (130 grams)
- 6 Tbsp. unsalted butter (85 grams)
- ¾ cup light brown sugar, packed (160 grams)
- ⅓ cup granulated sugar (65 grams)
- 2 large eggs (don't use extra large or jumbo) (90 to 95 grams after cracked)
- 1 tsp. vanilla extract
- ½ cup salted peanuts
- ½ cup peanut butter chips
- 3 oz. extra-dark or bittersweet chocolate OR milk
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square pan with foil. Grease or spray bottom of pan only.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, beat peanut butter and softened butter with an electric mixer on medium speed, until smooth. Add brown sugar and granulated sugar and beat until well blended. Beat in eggs, 1 at a time. Beat in vanilla.
- Add flour mixture and, with stir on low speed (or by hand) just blended. Stir in peanuts, peanut butter chips, and chocolate. Scrape dough into prepared pan and spread evenly.
- Bake for 28 to 35 minutes or until golden brown. Better to underbake than overbake these. Let cool completely, lift from pan and cut. For a cleaner cut, you can freeze the bars and cut while partially frozen. Freezing actually improves the texture somewhat.
Notes
-- For a half batch, use half the ingredients and bake in a 9x5 inch loaf pan.
-- If eggs are room temperature, you won't have to beat (whisk) them quite as hard to mix them with the other ingredients and will probably end up whisking less air into the batter. In my experience, whisking or stirring ingredients rather than beating them usually makes a denser, bar.
-- If eggs are room temperature, you won't have to beat (whisk) them quite as hard to mix them with the other ingredients and will probably end up whisking less air into the batter. In my experience, whisking or stirring ingredients rather than beating them usually makes a denser, bar.