Peanut Butter Blondies
From Susan’s Kitchen
Yield: 9 squares | Prep time: 10 min
Cook time: 20 min | Total time: 30 min
Ingredients
1 ¼ cup flour
½ cup sugar
1 teaspoon salt
½ teaspoon baking powder
⅓ cup peanut butter, creamy
½ cup dark brown sugar, packed
2 large eggs, lightly beaten
¼ cup unsaltedbutter, melted and slightly cooled
2 Tablespoons whole milk
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup Reese's miniature cups, chopped
Instructions
Preheat oven to 350°F.
In a large mixing bowl, whisk together the flour, white sugar, salt and baking powder until combined.
In another medium sized bowl, combine creamy peanut butter, brown sugar, eggs, butter, milk and vanilla extract until smooth.
Add peanut butter mixture to flour mixture and stir until combined with a rubber spatula.
Fold in chocolate chips.
Spray a 9×9 inch aluminum square baking pan with baking spray.
Turn batter into pan and spread evenly. Top with chopped Reese's mini cup pieces over batter.
Bake for 15 minutes and test. Do the toothpick test (insert toothpick in the center comes out with a few moist crumbs. [*Note: if baking in a glass pan, baking time will be increased]).
Cool on a wire rack, cut and enjoy!
Notes
Freeze in a freezer safe container for up to 3 months.
I love using creamy peanut butter, but if you like a little more crunch to your cookie you can always substitute crunchy peanut butter for the creamy. Or, use almond butter or your favorite nut butter.
Pop the peanut butter in the microwave for about 30 seconds so it gets melty and drippy so it’s easier to whisk into the other ingredients.
Top with flaky sea salt (such as Maldon) as an optional finishing touch!
This recipe calls for a 9×9 inch pan (I use a non-stick aluminum), but if you choose to use a 9×9 inch glass pan, reduce the oven temperature by 25 degrees. The cooking time also might take a bit longer since glass slows the flow of heat between the oven’s air and the blondie batter.
Recipe from Kroll’s Korner