Peanut Butter and Chocolate Blondies. These are so good! I made them about a week ago and they’re all gone now. Jeff and I finished the last one today. The serving size I show here can be a bit much (or not!), so I ended up cutting the nine squares in half for 18 pieces total. It’s a nice snack size. I had been craving peanut butter and chocolate for like two weeks and I finally made this recipe. The original recipe was more of a thin bar, baked in a 9”x13” pan for 20 minutes, but I wanted something at least an inch thick so I baked them in a 9”x9” pan for about 40-45 minutes and they came out great. What I like about this recipe is that there is an extra layer of peanut butter inside, not a lot but enough to make it really good!

I hope you are all getting along well, we’re fine here and I’ve been working on the garden a bit more, I’ve started some herbs and vegetables from seed, which I might blog about if it all works out, I’m learning all the time over here. But so far so good. It has been a bitch trying to buy seeds online, either no stock or way overpriced on Amazon, but my local nursery was well stocked with curbside pickup, and my neighbor gave me some seeds for Parsley, Dill and Cilantro. I used to buy starters for herbs, but some tend to bolt sooner than you want, so it’s better to just grow by seed and stagger the planting (seeding) so you always have a fresh harvest.

This recipe is pretty easy and straight forward, like I said I used a smaller baking pan for a longer oven time and was really happy with the results. But you could try the 9”x13” dish for 20 minutes.

If you love chocolate and peanut butter you will love this! I do!

Peanut Butter and Chocolate Blondies

1 1/2 sticks (3/4 cup) salted butter
3/4 cup creamy peanut butter, divided into 1/2 cup and 1/4 cup
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
flaky sea salt

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish lined with parchment paper.

In a medium sized pot melt together the butter and 1/2 cup peanut butter over a medium heat on the stove, stirring frequently until melted. Stir in the brown sugar, sugar, and vanilla, transfer to a large bowl and then whisk in the eggs gradually to temper them so that they don’t cook. Stir in the flour and baking powder until well combined. Transfer the bowl to the freezer and chill 5 minutes or the refrigerator for 15 minutes, until the dough is no longer warm to the touch. Stir in the chocolate chips.
Spread 1/2 the dough out in the prepared dish. Dollop and swirl the remaining 1/4 cup peanut butter over the dough. Add the remaining dough overtop, don't worry if it doesn’t fully cover the peanut butter. Transfer to oven and bake for 40-45 minutes, until set in the center. Remove from the oven and sprinkle with sea salt. Let cool and then cut into bars. Store for up to 5 days in an airtight container.

Adapted from Half Baked Harvest