Guest contributor: Chef Louise Mellor
Chocolate chips make these peanut butter blondies utterly irresistible.
Cook time: 30 min
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks) at room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1 cup natural smooth peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees (325 degrees for a convection oven). Line a 9″x13″ baking pan with parchment paper or foil and leave a 2-inch hangover. (This will help you remove the blondies from the pan.)
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl with a paddle attachment, cream together on medium speed the butter, sugar, and brown sugar until light and fluffy, about 3 to 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. On medium speed, add the eggs one at a time. Add each additional egg once the previous egg has been combined.
- Turn the mixer off and scrape down the sides and bottom of the bowl.
- On medium speed, add the peanut butter and vanilla. Mix until well combined, about 1 minute.
- Turn the mixer down to low and slowly add the flour mixture until just combined. Do not over mix.
- The blondie mixture will be thick and sticky, so use an offset spatula to spread the mixture evenly into the lined baking pan, then sprinkle with chocolate. Bake for 30 to 35 minutes or until light golden brown and a toothpick inserted into the middle comes out clean.
- Cool, then cut into small squares.