Chocolate Peanut Butter Blondies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chocolate-y peanut-buttery goodness! These bar cookies will definitely satisfy your sweet tooth! I found this recipe in America's Test Kitchen's Family Baking Book. I wanted to make their Lunchbox Peanut Butter Brownies but didn't have unsweetened chocolate on hand, so I decided to try something else for my chocolate-peanut butter fix. The Test Kitchen suggests letting the blondies cool for 2 hours before removing from the pan. Ha ha - as if anybody could wait that long! They are also most delicious when slightly warm. So I wait only 1 hour, just enough time for them to cool and firm up a bit before removing from the pan. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, melted and slightly cooled |
1 1/2 cups packed light brown sugar |
2 large eggs |
4 teaspoons vanilla extract |
1/2 cup crunchy peanut butter (not natural-style) |
1/2 cup peanut butter chips |
1 cup semi-sweet chocolate chips |
1/4 cup chopped dry roasted salted peanut |
Directions:
1. Place an oven rack in the middle of your oven and preheat the oven to 350.
2. Using a 20 length of aluminum foil, line a 13x9 baking pan. You should have a few inches left on each short end with which to lift the brownies out when they are done. Grease the foil well with shortening or butter.
3. In a medium bowl, whisk the flour, baking powder, and salt together.
4. In a large bowl, whisk together the melted, cooled butter, and the brown sugar. Whisk in the eggs and vanilla. Whisk in the peanut butter until combined.
5. Add the flour mixture to the large bowl and stir just until combined. (don't overmix). Stir in the peanut butter chips, chocolate chips, and chopped peanuts.
6. Spread the batter in the prepared pan, smoothing the top. Bake 30 minutes, rotating the pan halfway through the cooking time. Test for doneness by inserting a toothpick into the center - no more than a few crumbs should remain on the toothpick. They're probably done by now, but if the toothpick has batter sticking to it, bake for another 5 minutes.
7. Place the entire pan on a wire rack to cool for 1 hour. (otherwise they are too soft to remove).
8. Using the ends of the foil, carefully lift the blondies out of the pan and place on a cutting board. Cut into bars and remove from foil. Mine don't stick to the foil at all (I grease it liberally) so when I cut them, I don't cut into the foil and they remove easily. If yours are sticking, check the bottoms of your blondies for bits of foil. I haven't had that problem with this recipe, but I have with other, stickier, recipes, and nobody likes to bite into a piece of foil!
9. They should still be slightly warm and gooey after the 1 hour. Enjoy them that way, and store any leftovers tightly covered.
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