I’ve been working to break out of my comfort zone a little bit and try some new recipes (did you like the Toffee-Topped Raspberry Beer Brownies last week? I am partial to a good chocolate brownie!)
The blondies just seemed a little too blah to me, so instead of the chocolate chunks, I used semi-sweet chocolate chips and peanut butter chips (what’s not to love about chocolate and peanut butter?!)
These are definitely tasty, and Mr. Juggling Act says he doesn’t mind if I make them again – always a good sign! (If you love blondies as much as I do, make sure you also try my Easy Cake Batter Blondie Bars as well.)
Peanut Butter & Chocolate Chip Blondies
½ lb. (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 tsp. pure vanilla extract
2 extra large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup peanut butter chips
1 ½ cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line a 9×12 pan with foil so that the edges hang over and spray with cooking spray.
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Fold in the peanut butter chips and chocolate chips.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean (Take care not to overcook these). Once the blondies have cooled, remove the them by lifting the tinfoil and placing on a cutting board to cut.
- Store in the refrigerator in an airtight container.