Before I begin this post, I just want to apologize for the lack of updates in recent weeks. We have been having a stressful time at home and even went through the process of changing schools for my daughter, which consumed heaps of time and energy. I had complete baker’s block, but I’m getting back in the swing of things and hope to bring you more delicious recipes. Now, on with the post…
If you’re on Pinterest, you may have seen a certain recipe of mine floating around there. These peanut butter chocolate chip blondies I made a year ago have went “viral” on Pinterest. It only happened recently; previously these homemade chocolate peanut butter cups were the most popular recipe on my blog, with visitors coming mostly from Pinterest or FoodGawker. I’m not even sure how they were so popular as I think the pictures for those chocolate peanut butter cups are just terrible! Well, as the blondies have been earning my blog thousands of visits from Pinterest each week, I decided to do a recipe-flashback post by baking the blondies again and, hopefully, taking better photos.
I have to be honest and say that this isn’t particularly one of my favorite recipes; it seems that I raved about this recipe in the original post, but it just didn’t do the same for me the second time around. It was just “okay”. It’s quick and easy and it’s one of those recipes where you probably already have everything to make it in your pantry. The blondies, when finished, taste great, but only fresh from the oven, in my opinion. Once they cool, they start to become too firm and stale rather quickly. You must make sure they’re eaten before the end of the day after baking, I’d recommend. This is something I also pointed out in my first post about these blondies.
It’s not the sort of recipe that will absolutely “wow” you, but they do have a gorgeous, brownie-like flaky top.
And those gooey chocolate chips? You simply cannot beat that.
Another “must” for this recipe – you must not overbake the blondies. In doing so, you would lose that overall gooey-ness that you’ve come to expect from a blondie. The same goes for brownies as well. No overbaking!
I’m not sure if these photos are any better than my originals, with the red and white stripey plate, but I had a lot of fun baking this recipe again and taking the photos. And I’ll admit, I actually messed up the recipe by adding double the amount of butter! I have no idea how I managed that, but luckily I had enough ingredients to start over. You wouldn’t believe how greasy-looking the batter looked! I had actually prepared the entire recipe and was trying to spread the batter out in the pan when I noticed something was really wrong. It was so greasy and wouldn’t spread out properly. I’m just glad I noticed it before I placed it in the oven!
Anyway, if you’re craving peanut butter and chocolate, or just simply something sweet, by all means, give this recipe a go. Just don’t expect it to knock your socks off just because it’s been “viral” on Pinterest! If you decide to bake a batch, let me know what you think!
Note that I have halved the original recipe to fit in an 8×8-inch square pan.
Adapted from Handle The Heat & My Kitchen Addiction
Makes about 16 squares, depending on how big you cut them
1/2 stick unsalted butter
1 cup brown sugar
1/4 cup natural peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk or semi-sweet chocolate chips (I probably used closer to 1/2 cup!)
Preheat the oven to 350°F. Grease an 8×8″ square pan and set aside.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool.
Meanwhile, combine the flour, baking powder, baking soda and salt in a large mixing bowl.
Add the egg to the butter & sugar mixture and mix well. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.
Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the chocolate chips and lightly press them into the batter.
Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into squares and serve.