Monday, September 12, 2011
Peanut Butter Choc Chip Blondies
When I was assigned to Lesa's blog, Edesia's Notebook for this month's Secret Recipe Club, I immediately knew which recipe I wanted to make - Peanut Butter Blondies. So far, I had never been ever to find a recipe for it that suited me. The ones I made previously just weren't peanut buttery enough.
From the looks of her post, it looked like Edesia had encountered the same problem. Her solution? She took this recipe, decreased the butter and increased the peanut butter. Now we're talking! How does 3/4 cup of peanut butter to 1 cup of flour sound to you? It sounded like a winner to me, so I eagerly went to my kitchen to try this recipe for myself. The only changes I made were to use crunchy peanut butter and semisweet chocolate chips instead of white chocolate chips.
Memo to me: peanut butter + butter + brown sugar = pure heaven in a bowl. That beginning mixture alone was tempting; I literally wanted to spread it on everything. But, with extreme will power, I pressed on. The resulting blondies were everything I could ever want. The peanut butter taste was front and center. Each bite was chewy and dense and the semisweet chocolate chips I sprinkled on top added the perfect touch.
Thank you Lesa for helping me to finally find that perfect peanut butter blondie recipe!
Peanut Butter Choc Chip Blondies (Edesia's Notebook)
6 Tbsp. butter, softened
3/4 c. peanut butter (I used crunchy)
1 c. light brown sugar
1 egg, beaten
1 tsp. vanilla extract
1 c. flour
1 tsp. baking powder
semisweet chocolate chips (for sprinkling)
Preheat the oven to 350F. Grease an 8x8 pan.
Cream the butter and peanut butter together until very soft. Add the brown sugar, egg, and vanilla extract, and beat until combined. Add the flour and baking powder; mix to form a dough.
Spread the dough in the prepared pan and bake in the oven for 25-30 min., or until golden brown and almost firm in the center.
Allow the brownies to cool in the pan before removing and cutting into squares.