Bakerella’s Peanut Butter Chocolate Chip Blondies Are Even Better Than They Sound
Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.
I sat down this morning to bake something and started looking through cookbooks I’ve been wanting to try out. I have several new ones and haven’t had time to bake from any of them yet. Maybe I’ll show you the ones I have next time and you can tell me which one to start with. I can’t decide. I love them all.
But deciding wasn’t my problem so much this morning because everything fun I wanted to make called for an ingredient I didn’t have. Ugh.
And I wasn’t going back out to the store. Nope. I was in comfy clothes mode.
Luckily, I had peanut butter. And chocolate chips. I pretty much always have those two. So I decided on peanut butter blondies. With chocolate chips…
Peanut Butter Chocolate Chip Blondies
1½ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
6 tbsp. butter, softened
½ cup peanut butter
⅔ cup sugar
⅔ cup packed brown sugar
1 tsp. vanilla
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees and grease an 8 X 8 pan.
2. In a medium bowl, stir the flour, baking powder and salt together with a wire whisk and set aside.
3. In a mixer, cream the butter and peanut butter until smooth. Add the sugars and mix until combined.
4. Add the eggs and vanilla and mix until combined.
5. Add the dry ingredients and mix on low until combined.
6. Stir in the chocolate chips.
7. Spread in the pan and bake for 30-35 minutes or until done.
Notes: I baked these for 32 minutes but they really needed a few more for the center to be completely done. So to avoid the top turning too brown, place a sheet of aluminum over the pan about halfway through baking. Or you could bake them in a 9 X 13-inch pan for a few minutes less and get more brownies too.
½ cup semi-sweet chocolate chips
1½ cup peanut butter
½ cup butter, softened
2 cups confectioner’s sugar, sifted
1. Melt the chocolate in the microwave in 30 second intervals until smooth.
2. Stir in the peanut butter until completely combined and set aside.
3. In a mixer, beat the butter until smooth.
4. Add the sugar and mix until combined.
5. Add the chocolate and peanut butter mixture and mix until completely blended.
6. You can add a teaspoon at a time of milk if you would like the frosting creamier.
7. When the brownies are cool, spread the frosting on top.
8. Go ahead and cut the brownies into 16 servings in the pan. On each serving make peanut butter cookie marks with a fork. I placed the brownies in the freezer for a few minutes first to firm so the frosting didn’t get too messed up when I cut them.