I think I’m starting to make a habit of being unprepared. I constantly plan dinners, get togethers, outings, and never think plans through. Yesterday night I wanted to try out a mushroom lasagna recipe. About 2 hours before I started cooking, my good friend Jerry kindly reminded me that I had no dessert planned. Me. No dessert.
I was devastated. Not because I had to put a dessert together, but because I actually managed to forget dessert.
After spending a good 20 seconds making myself feel bad, I quickly scrolled through my to-make list and stumbled upon this.
The peanut butter blondie bars were simple and I happened to have everything I needed. Since I was on a time crunch, I quickly pulled together all my ingredients. I started the recipe like I do with my chocolate chip cookies, whipping the cold butter with my paddle attachment. I started worrying when the butter didn’t emulsify but everything worked out when I added in the sugar.
The resulting batter was something similar to a chocolate chip cookie dough. As I watched the batter pour into the pan, I knew that in 30 minutes, something delicious was going to emerge from the oven. 30 minutes later, I was in heaven. Almost like a reverse Reese’s Peanut Butter cup, the moist dense blondie bar captivated the crowd. This one is definitely a keeper!
Peanut Butter Blondie Bars
- 1 cup peanut butter
- 2/3 cup butter
- 1 1/3 cup white sugar
- 1 cup packed brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cup chocolate chips
- Preheat oven to 350 degrees F (175 degrees C ). Line a 13 by 9 pan with greased and floured foil.
- In the bowl of a stand mixer fitter with a paddle attachment, beat butter until fluffy and incorporate peanut butter.
- Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy.
- Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Fold in chocolate chips.
- Bake for 30 to 35 minutes in preheated oven, or until the edges are golden brown. It may seem a bit soft but it’ll finish up as it cools down.
- Cool, and cut into squares
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