I recently returned from a very memorable week long vacation. I visited family in Vegas, walked along the beach in Santa Monica, and went to a two-day music festival. While all those things are happy memories, there is one thing that sticks out in my mind. The day I made Peanut Butter Blondies for my family.
They lasted a total of five minutes. Beyond delicious. Crazy delicious. Addicting!! Also one of the quickest and easiest recipes I’ve ever made. It is as simple as combining a bunch of ingredients in a bowl, pouring it into a pan, and baking it. Voila! The hardest part of the recipe was waiting for them to cool a bit before slicing them.
Peanut Butter Blondies
(from page 53 of Everyday Baking)
½ cup (1 stick) unsalted butter, softened
½ cup smooth peanut butter
1 cup packed light-brown sugar
2 large eggs, at room temperature
1½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup chocolate chips
½ cup chopped roasted peanuts
Preheat the oven to 350°F. Butter an 8-inch square baking pan and dust it with flour, knocking out the excess. Set aside. Using an electric mixer, cream the butter and peanut butter in a large bowl, gradually adding the sugar. Beat in the eggs, one at a time. Blend in the vanilla. Sift the flour, baking powder, salt, and cinnamon into a separate bowl. Add the dry ingredients to the creamed mixture and stir until evenly combined. Stir in the chocolate chips and peanuts. Scrape the batter into the prepared pan. Smooth the top with a spoon. Bake on the center oven rack for 25 to 28 minutes. When done, the top should be light golden, not dark. Cool the bars to room temperature in the pan, on a rack. They will slice more easily if allowed to sit for several hours. Makes 16 bars.