Chocolate Chip Peanut Butter Blondies Recipe

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips or semi-sweet chocolate chips

Instructions:

  • Prep: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  • Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and peanut butter until smooth and well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  • Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a thick batter is formed (don’t overmix).
  • Fold in chocolate chips: Gently fold in the chocolate chips.
  • Bake: Spread the batter evenly into the prepared pan.
  • Bake Time: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set and lightly golden.
  • Cool: Allow the blondies to cool completely in the pan before lifting out using the parchment paper and cutting into squares.

Tips:

  • Peanut butter: Use your favorite creamy peanut butter. For extra peanut butter flavor, add an additional 1/4 cup.
  • Chocolate chips: Swap the chocolate chips for peanut butter chips, white chocolate chips, or another mix-in of your choice.
  • Texture: For a slightly chewier texture, add 1 teaspoon of cornstarch to the dry ingredients.
  • Don’t overbake: Blondies will continue to set up a bit as they cool, so avoid overbaking for perfect fudgy goodness.

Enjoy your delicious chocolate chip peanut butter blondies!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *