I love that it never matters how long it’s been since I’ve baked, I always enjoy getting back in the kitchen and covered in flour. Though making these blondies on the first truly warm day of Spring did remind me how hot my house gets with the oven on. You win some, you lose some.
Domestocrat’s Chocolate and Peanut Butter Chip Blondies (adapted from Joy The Baker)
1.5 sticks (12 tbsp.) unsalted butter
1 cup sugar
2 tsp. vanilla
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking powder
1.5 AP flour (I used King Arthur’s White Whole Wheat)
1 cup chocolate chips (or chunks, which is what I used)
1 cup peanut butter chips
Cream butter and sugar in a stand mixer or big bowl. Add in the eggs and vanilla, stir to combine. Then mix in the baking powder, salt, and cinnamon. Finally, slowly add in the flour.
When the dough has come together stir in the chocolate and peanut butter chips.
Bake on 325 degrees for 45-55 minutes (if you use a 8×8 glass Pyrex baking dish like I did). Cooking time will vary though based on what type of baking dish you use. Basically you’re looking for top to be golden brown but the center to be slightly underdone. Let the blondies cool completely before cutting or eating. Trust me on this, you don’t want them falling apart on you!
Despite not having baked in a while, I don’t think I lost my edge at all. These came out perfectly! They are buttery, sweet, chewy, and have the perfect amount of chocolate and peanut butter.