desserts that travel: peanut butter chocolate chip blondes
I have a fondness for peanut butter: sandwiches, cookies, brownies (really, I just checked and I haven't posted this recipe so look for it soon), peanut butter cookies with pb chocolate chip filling (decadent), my homemade peanut butter, peanut butter in my yogurt/granola or muesli breakfast bowl....you get the idea. I'm not much of a chocolate girl, but if you put it together with peanut butter, I'm all in. Here's an easy recipe for a peanut butter and chocolate chip bar cookie that travels well. Mine were blondie-like in crumb and texture. Mine also barely made it to the pan, the batter is wickedly irresistible. The original recipe calls for chocolate ganache on top, but that runs afoul of my acceptable peanut butter to chocolate ratio and it seriously makes taking these bars to a tailgate trickier. Well, they would have been fine this week. Pretty chilly up in West Lafayette Saturday. I also baked a pumpkin bundt cake for the tailgate (another recipe to post) so my lulu coworkers will have some treats in the back room this week.
Peanut Butter Chocolate Chip Blondies
1 C unsalted butter, softened
1 3/4 cup sugar
1 C creamy peanut butter
2 large eggs plus 1 large yolk
1 T pure vanilla extract
2 C flour
1 1/2 C semisweet chocolate chips
1/2 teaspoon salt (I used Celtic grey sea salt or try Kosher salt for a more salt-forward flavor)
Preheat oven to 350 degrees. Butter a 13x9x2 baking pan with the butter wrappers from the recipe, then line bottom of pan with parchment paper and butter parchment. I did all of that when I usually just spray the pan with nonstick cooking spray. The bars did pop right out of the pan so maybe it was worth the work.
Beat together butter and sugar until mixture is light and fluffy, about 2-3 minutes. Beat in peanut butter until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce speed of mixer to low to blend in flour. Stir in chocolate chips. And now taste the batter for salt. I used a heaping 1/2 tsp of salt because my batter was very sweet. Your peanut butter might be saltier, so taste the batter and add the salt if needed. Just try not to eat all the batter!
Bake in 350 degree oven until golden and tester comes out clean with some crumbs sticking to it, about 40-45 minutes.
Peanut Butter Chocolate Chip Blondies
1 C unsalted butter, softened
1 3/4 cup sugar
1 C creamy peanut butter
2 large eggs plus 1 large yolk
1 T pure vanilla extract
2 C flour
1 1/2 C semisweet chocolate chips
1/2 teaspoon salt (I used Celtic grey sea salt or try Kosher salt for a more salt-forward flavor)
Preheat oven to 350 degrees. Butter a 13x9x2 baking pan with the butter wrappers from the recipe, then line bottom of pan with parchment paper and butter parchment. I did all of that when I usually just spray the pan with nonstick cooking spray. The bars did pop right out of the pan so maybe it was worth the work.
Beat together butter and sugar until mixture is light and fluffy, about 2-3 minutes. Beat in peanut butter until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce speed of mixer to low to blend in flour. Stir in chocolate chips. And now taste the batter for salt. I used a heaping 1/2 tsp of salt because my batter was very sweet. Your peanut butter might be saltier, so taste the batter and add the salt if needed. Just try not to eat all the batter!
Bake in 350 degree oven until golden and tester comes out clean with some crumbs sticking to it, about 40-45 minutes.
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| creamed butter, sugar and peanut butter mixing in |
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| baked bars |
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| yum |
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