Mostly, I make brownies. But after a recent conversation about peanut butter (and having found that several of my students hadn't tried it) I thought about making a peanut butter version of blondies, and I'm glad I did. It adds just a touch of something special to dress up blondies and make them worthy competition of their all-chocolate cousins.
Peanut Butter Chocolate Chunk Blondies
from Two Tiny Kitchens
- 1/2 cup peanut butter
- 1/3 cup (75g) butter, softened
- 2/3 cup white sugar (I used a bit less)
- 1/2 cup brown sugar, packed (I did not pack it)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt (I used a pinch more because my peanut butter wasn't salted)
- 1 cup (170 grams) semi-sweet chocolate chunks (I used a bit less)
The original recipe calls for a 9x9 inch baking pan, but I used an 8x12 pan and wouldn't go any smaller.
Cream together peanut butter and butter, gradually blend in brown sugar, white sugar, eggs and vanilla; mix until fluffy. Combine flour, baking powder and salt and stir into the butter mixture until well blended (I went ahead and used the hand mixer for this since it's somewhat heavy). Fold in chocolate chunks.
Bake at 375F/175C in a greased pan for 30-35 minutes, or until the top springs back when touched. (I actually cooked it for about 35-40 minutes, but the edges were not as gooey - still, I wanted to be sure the center was fully baked.) Cool and cut into small squares.
To comment on my changes: I used less sugar and it was still perfectly sweet enough. I added an extra pinch of salt (after tasting the batter) because the most common brand here (Sytari) is not salty like American peanut butter. And, yes, I cooked it longer than most recipes require.
I don't know why these are served in small squares, but my great-grandmother cut them the same way. I guess the idea is to make people happy but not fat. :) Portion control. Unless you eat them all. With ice cream. Whoops.