Peanut Butter Chocolate Chip Blondies
An easy one bowl dessert that's got it all ~ the butterscotch-y chew of a blondie meets fudgy brownie ~ plus peanut butter!
Servings: 16
Equipment
- 9x9 baking pan
- parchment paper (optional)
Ingredients
- 6 Tbsp unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2/3 cup creamy peanut butter, do not use 'natural' style peanut butters.
- 2 large eggs
- 1 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 350F. Spray your 9x9 baking pan and line with parchment paper. The parchment paper is optional and just allows you to remove the blondies after baking, for neater cutting.
- Melt the butter in a medium saucepan. You can also do this in a medium microwave safe bowl.
- Whisk in the sugars and peanut butter until thoroughly mixed.
- Whisk in the eggs and vanilla.
- Whisk together the flour and salt and stir into the wet mixture. Then fold in the chips.
- Bake for about 30 minutes until a toothpick comes out moist but clean. Don't over bake---treat these blondies as you would brownies and err on the underdone side.
- Let cool before slicing. The blondies will keep, covered, at room temperature for several days. They freeze well.
Nutrition
Calories: 302 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 35 mg · Sodium: 95 mg · Potassium: 157 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 165 IU · Calcium: 36 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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