Chocolate Peanut Butter Blondies
- Ready In:
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, melted and slightly cooled
- 1 1⁄2 cups packed light brown sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1⁄2 cup crunchy peanut butter (NOT natural-style)
- 1⁄2 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup chopped dry roasted salted peanut
- Place an oven rack in the middle of your oven and preheat the oven to 350.
- Using a 20" length of aluminum foil, line a 13x9 baking pan. You should have a few inches left on each short end with which to lift the brownies out when they are done. Grease the foil well with shortening or butter.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In a large bowl, whisk together the melted, cooled butter, and the brown sugar. Whisk in the eggs and vanilla. Whisk in the peanut butter until combined.
- Add the flour mixture to the large bowl and stir just until combined. (don't overmix). Stir in the peanut butter chips, chocolate chips, and chopped peanuts.
- Spread the batter in the prepared pan, smoothing the top. Bake 30 minutes, rotating the pan halfway through the cooking time. Test for doneness by inserting a toothpick into the center - no more than a few crumbs should remain on the toothpick. They're probably done by now, but if the toothpick has batter sticking to it, bake for another 5 minutes.
- Place the entire pan on a wire rack to cool for 1 hour. (otherwise they are too soft to remove).
- Using the ends of the foil, carefully lift the blondies out of the pan and place on a cutting board. Cut into bars and remove from foil. Mine don't stick to the foil at all (I grease it liberally) so when I cut them, I don't cut into the foil and they remove easily. If yours are sticking, check the bottoms of your blondies for bits of foil. I haven't had that problem with this recipe, but I have with other, stickier, recipes, and nobody likes to bite into a piece of foil!
- They should still be slightly warm and gooey after the 1 hour. Enjoy them that way, and store any leftovers tightly covered.
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Wow these are good! Of course, everything from ATK is usually good. These bars turn out wonderfully chewy with a moderate peanut-buttery taste. They freeze well too - I cut them into squares and froze them two at a time in the little snack size ziplocs. Every morning I would pop a bag out of the freezer and take it to work for breakfast. What a treat! Thanks for sharing this great recipe!