Description
Indulge in the ultimate Peanut Butter Blondies recipe! Learn how to make these chewy, nutty treats that are perfect for any occasion. Click here for the full recipe!
Ingredients
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 2 cups (400g) packed light or dark brown sugar
- 3/4 cup (190g) creamy peanut butter
- 2 large eggs + 1 extra egg yolk
- 1 Tablespoon (15 ml) pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) salt
- 1 and 1/4 cups (about 260g) chocolate candy pieces
Instructions
- Begin by setting your oven to 350°F (177°C) and positioning the oven rack in the middle. Prepare a 9×13-inch metal or glass baking dish by lining it with parchment paper, ensuring there’s enough extra paper on the sides to lift the blondies out easily once baked. Put this aside.
- In a big mixing bowl, blend the melted butter with the brown sugar until they’re well mixed. Stir in the peanut butter, then incorporate the eggs, the additional egg yolk, and vanilla extract. Mix thoroughly until everything is completely blended.
- Add the flour, baking powder, and salt to the mixture. Using a rubber spatula, gently combine the ingredients. The batter will be quite dense. Finally, gently fold in the chocolate candy pieces. Evenly spread the batter into the prepared baking dish, and if you like, sprinkle a few more chocolate candy pieces on top for decoration.
- Place the dish in the oven and bake for 30 minutes. To check if the blondies are ready, insert a toothpick into the center. If it comes out with wet batter, they need more time. If there are only a few moist crumbs on the toothpick, they are done. Continue to check every 2 minutes until you achieve moist crumbs. Be careful not to over-bake, as they will become dry.
- Let the blondies cool fully in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan and slice them into squares.
- Store any remaining squares in an airtight container at room temperature, where they will stay fresh for up to a week.
Notes
- For a more intense flavor, substitute dark brown sugar for light brown sugar.
- Mix in various chocolate candy pieces like milk, dark, or white chocolate for a diverse taste.
- For a softer texture, bake blondies for less time and let them cool completely before cutting.
