Chocolate Peanut Butter Blondies Food

PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners' sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars.

CHOCOLATE-PEANUT BUTTER BLONDIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in peanut butter, vanilla and eggs until well blended. Stir in flour and baking powder. Stir in chocolate chunks. Spread in pan.
• Bake 30 to 35 minutes or until set and golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

CHOCOLATE CHIP PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

PEANUT BUTTER BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
• Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
• Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

CHOCOLATE CHIP AND PEANUT BLONDIES

Steps:

• Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
• Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
• Cut blondies into 16 squares; serve.

PEANUT BUTTER BLONDIES

Steps:

• 1. Heat oven to 350 degrees. Coat two 13x9 inch baking pans with cooking spray.
• 2. In a bowl, whisk together the flour, baking powder and salt. Set aside.
• 3. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs; beat 3 minutes more. Add vanilla.
• 4. On low speed, beat in the flour mixture. Stir in the peanuts.
• 5. Divide batter between prepared pans. Bake at 350 for 25 to 30 minutes or until lightly browned. Let cool slightly.
• 6. Frosting: Beat confectioners' sugar, peanut butter, shortening, salt, and vanilla. Add hot water, a little at a time Beat until smooth. Spread over blondies while still warm.

CHOCOLATE PEANUT BUTTER BLONDIES

Steps:

• Place an oven rack in the middle of your oven and preheat the oven to 350.
• Using a 20" length of aluminum foil, line a 13x9 baking pan. You should have a few inches left on each short end with which to lift the brownies out when they are done. Grease the foil well with shortening or butter.
• In a medium bowl, whisk the flour, baking powder, and salt together.
• In a large bowl, whisk together the melted, cooled butter, and the brown sugar. Whisk in the eggs and vanilla. Whisk in the peanut butter until combined.
• Add the flour mixture to the large bowl and stir just until combined. (don't overmix). Stir in the peanut butter chips, chocolate chips, and chopped peanuts.
• Spread the batter in the prepared pan, smoothing the top. Bake 30 minutes, rotating the pan halfway through the cooking time. Test for doneness by inserting a toothpick into the center - no more than a few crumbs should remain on the toothpick. They're probably done by now, but if the toothpick has batter sticking to it, bake for another 5 minutes.
• Place the entire pan on a wire rack to cool for 1 hour. (otherwise they are too soft to remove).
• Using the ends of the foil, carefully lift the blondies out of the pan and place on a cutting board. Cut into bars and remove from foil. Mine don't stick to the foil at all (I grease it liberally) so when I cut them, I don't cut into the foil and they remove easily. If yours are sticking, check the bottoms of your blondies for bits of foil. I haven't had that problem with this recipe, but I have with other, stickier, recipes, and nobody likes to bite into a piece of foil!
• They should still be slightly warm and gooey after the 1 hour. Enjoy them that way, and store any leftovers tightly covered.

PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
• In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together.
• Add flour and baking powder. Stir until smooth batter forms. Add chocolate chips and marshmallows and stir again.
• Pour blondie batter into prepared tin, smooth the top and place in the oven. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
• Leave in pan to cool completely - blondies will firm up as they cool. Cut into squares to serve.

PEANUT BUTTER BLONDIES

Steps:

• Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.
• In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your chocolate, reserving a few to top the blondies with.
• Bake your blondies for 20 minutes, before removing from the oven and letting them cool completely, before slicing.

PEANUT BUTTER BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine flour, baking powder and 1/2 cup nuts. Microwave peanut butter and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until well blended. Add sugar; mix well. Stir in egg, then flour mixture.
• Pour into prepared pan.
• Bake 20 to 24 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
• Sprinkle 1/2 cup chocolate chips evenly over dessert; let stand 2 min. or until softened. Spread to evenly cover top of dessert with chocolate. Top with peanut butter chips, remaining chocolate chips and remaining nuts. Cool completely.
• Use foil handles to remove dessert from pan before cutting into squares.

CHOCOLATE PEANUT BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.