Blondies are dessert bars in the same vein as brownies, but use vanilla instead of chocolate. These chocolate chunk peanut butter blondies combine a whole bunch of flavor goodness since they still have chocolate in them. My notes from the first time I made these just say “keeper, big hit.” Make them the day before your next party, so all you have to do is set them out to be devoured when your guests are ready for sweets.
- 1 1/4 cups packed Brown Sugar
- 1 stick (1/2 cup) Butter, softened
- 1 cup Creamy Peanut Butter
- 2 1/2 tsp Vanilla
- 1/4 tsp Salt
- 2 Eggs
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 bag (~12 oz.) Chocolate Chunks or Chips
Here’s what I did:
Preheat the over to 350 degrees. Grease a rectangle pan or baking dish (13×9 inches) with cooking spray or butter.
This is one of those instances that I’m so thankful for the standing mixer. It does all the work for me. Beat the brown sugar and softened butter on medium until light and fully combined.
Add the peanut butter, vanilla, salt and eggs to the bowl. Mix well. Add in the flour and baking powder, stir until fully blended.
Fold the chocolate chips or chunks in by hand. Then spread the mixture into the pan, making sure to get all the corners.
Bake for 35 minutes or until golden brown on top. Cool completely in the pan before cutting into bars for serving.
A few notes, FYI:
This recipe is adapted from a standout Betty Crocker recipe that I came across years ago. I cut down on the sugar and added a boost to the vanilla, but the original instructions are pretty close to perfect. I’m not giving you a secret family recipe, so don’t worry about finding it again if it ever gets lost. We all know how that would turn out: