These peanut butter blondies are a nice change from chocolate-y desserts I’ve been stuffing myself these days. Don’t get me wrong, chocolates have been a lifesaver for me during lonely days, but sometimes you just have to put aside the brownie and have something else – like these blondies I have here. I was having some peanut butter on my toast one morning while browsing cooking light’s cookbook and I saw a recipe for peanut butter blondies.
What is a blondie? I asked myself the same question and from what I understand, blondies are sisters to the famous brownies – with a lighter cookie dough. They are moist and chewy, and would do well around people who love the density and texture of brownies, but not wanting the chocolate part of them. You can also add nuts to the batter if you prefer, or simply go with the plain bars, but what I love about this recipe are the addition of chocolate chips. Wouldn’t want to miss chocolate too much would we?
These bars are going to be moist and delicious – with the right amount of sweetness in every square. Plus, they are so easy to make! I only used two mixing bowls and left Mrs kitchen aid alone for once. My husband took some to work the next morning which meant I must have done a good job for my first blondies. I can’t wait to experiment and make some more!
- 1 1/4 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup creamy (or crunchy) peanut butter
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons reduced-fat milk
- 1 teaspoon vanilla extract
- 2 eggs, light beaten
- 1/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the dry ingredients starting with flour and next 3 ingredients (through pinch of salt), whisk well till fully combined.
- In a separate mixing bowl, combine the wet ingredients from peanut butter through eggs.
- Add peanut butter mixture to flour mixture; stir well until combined.
- Fold in chocolate chips.
- Lightly coat a 9-inch square baking pan with cooking spray. Scrape the batter into the pan, and bake for about 20 minutes.
- Check for doneness by inserting a wooden toothpick in the center. Toothpick should come out clean.
- Let cool in pan on a wire rack. Cut into 16-20 squares.
- You can serve with ice cream or caramel on top.
- Store in an airtight container at room temperature.