Recipe by Deb Mattson
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party. From Food Network
Top Review by Sydney Mike
Made your bars as given in the recipe, & cut 'em into the smaller squares so I could share 'em with several neighbors & still have enough for the 2 of us to munch on! Wonderfully full of flavor & satisfaction, & something I'm now planning to make again to have around when I host my next monthly get-together! Thanks for posting this great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef event]
- cooking spray
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter (melted and cooled slightly)
- 3⁄4 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2⁄3 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups bittersweet chocolate chips (about 12 1/2 ounces)
- 1⁄2 cup chopped salted peanuts
Directions See How It's Made
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.