There is nothing like the texture of a perfect blondie. The other day, I decided I needed not only blondies, but I needed peanut butter in my blondies, so I searched high and low for just the right recipe to make and share. I did it, friends. I found it here (thank you Baker by Nature!), and barely modified it just enough to make it exactly what I wanted. And then I made them again because my family was going nuts over them, and frankly, we all just wanted more.
To begin, preheat your oven to 350 degrees, line a baking dish with parchment paper and lightly grease the paper. I use coconut oil spray or butter, but whatever floats your boat. As for baking dish size, the recipe I started with used a 9 x 13,” but I wanted thicker bars so I use the same one that I use for my Luscious Lemon Bars and went for a smaller rectangle measuring 8 x 11.” You can use either; I’m pretty sure you’ll be happy either way. :o)
Melt 1/2 c. butter and in a mixing bowl, begin mixing the butter with 1/2 c. peanut butter (creamy or crunchy), as well as 1 3/4 c. dark brown sugar. If you only have light brown, you’ll be just fine. You can also add in 1 T. molasses if you’d like to ramp up your light brown sugar a bit.
Mix 2 large eggs in, one at a time as well as 1/2 tsp. kosher salt.
In a separate bowl, mix 2 c. flour and 1 tsp. baking powder well and then add them to the mixing bowl with the peanut butter mixture.
Stir in 1 c. white chocolate chips. You can also use any type of milk or semi-sweet chips if desired.
Sprinkle the whole thing with a bit of kosher salt or flaky salt if you have it. I used about 1/2 tsp. and we loved the addition it gave to the sweetness of the blondies.
Spread the mixture into the parchment paper and bake 35 minutes checking after 30. Remove when the top is nice and golden brown (see pic).
Let them cool for at least 30 minutes and then carefully lift them out with the parchment paper to a wire rack to let cool completely before cutting into squares. And then indulge yourself in peanut buttery YUM!!
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