One Bowl Ooey Gooey Peanut Butter Chip Blondies Food
ONE-BOWL OOEY GOOEY PEANUT BUTTER CHIP BLONDIES
This one's for the "undercooked cookies are the best" crowd. Well, I suppose I'll allow you to cook them all the way if you like. :) I've tweaked this recipe a bit to get it to the point that it's no fuss, and can even be done in one bowl. No messy scooping around in the peanut butter jar; this one uses peanut butter chips instead. You can substitute other types of chips if you like - chocolate, white chocolate, butterscotch, etc.
Provided by ItalianMama
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
- With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
- Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
- Add peanut butter chips and stir.
- Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
- Meanwhile, eat any remaining batter sticking to the bowl. :).
- If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.
GOOEY BLONDIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
- Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
- Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
- Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.
OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES
These are positively addictive, yet can be eaten without much guilt! Source: Cooking Light (NUTRITION PER SERVING: CALORIES 176(25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g)
Provided by hannahactually
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
- Coat bottom of a 13 x 9-inch baking pan with cooking spray.
- Press two-thirds of batter into prepared pan using floured hands.
- Pat evenly (layer will be thin).
- Bake at 350° for 10 minutes.
- Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
- Stir in morsels.
- Spread marshmallow mixture evenly over brownie layer.
- Carefully drop remaining batter by spoonfuls over marshmallow mixture.
- Bake at 350° for 30 minutes.
- Cool completely in pan on a wire rack.
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