Chocolate Peanut Butter Blondies Food

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 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.

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.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

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.

PEANUT CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350°F Grease and flour an 8-inch metal baking pan.
• Whisk the flour, salt, and baking soda in medium bowl.
• Melt butter in a saucepan over low heat. Remove from heat and whisk in sugar until smooth. Cool mixture for 2 minutes.
• Whisk in eggs and vanilla. Stir in flour mixture, then half of each the peanuts and chocolate chips.
• Spread the batter in the pan and sprinkle the remaining peanuts and chocolate chips on top.
• Bake blondies for 30 minutes until golden. Cool completely in pan.

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.