These blondies are soft, chewy and buttery perfection. We can’t seem to get enough of them.
Yes, You guessed right it’s a a post about peanut butter. Apparently I’m all about the food holidays lately. Cups for World Nutella Day, Pizza Pie Day or International Pancake Day….
So you didn’t think I would let March 1, National Peanut Butter Lover’s Day, (looks like January 24 is National Peanut Butter Day too, i don’t know which one is better to celebrate so i made compromise decision to celebrate both lol) pass without a celebration did ya? No way! Peanut butter has always been one of my favorite foods so I would never let the chance to celebrate it pass me by — unless of course I was unaware of the holiday.Well, now I have the peanut butter recipe for you guys! I made these blondies last night and making them is a piece of cake. Almost TOO easy. Which could be dangerous for someone who have ( like me ) a daily chocolate or peanut butter cravings.
- 8 tablespoons (½ cup) unsalted butter, melted and cooled
- 1½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon baking powder
- 1½ cup all-purpose flour
- ¼ teaspoon salt
- 3 teaspoons vanilla extract
- 1 cup peanut butter
- ¼ cup salted dry-roasted peanuts, chopped
- Preheat oven to 350 degrees F.
- Line an 9x13 baking dish with parchment paper or aluminum foil allowing excess foil to hang over pan edges, and lightly grease with cooking spray. Set aside
- Combine flour, baking powder, and salt in a small bowl; set aside.
- In a mixing bowl with electric mixer, beat melted butter, brown sugar and peanut butter until smooth and creamy.
- Beat in the egg and vanilla. Slowly add dry ingredients and stir until just incorporated.
- Add the peanuts and mix until evenly distributed.
- Spread the batter mix into the prepared baking dish and spread out evenly with a plastic spatula.
- Bake for 25-305 minutes or until a tooth pick inserted in the middle comes out clean or with a few moist crumbs attached.
- Cool completely on a wire rack for at least 2 hours.
- Using the foil overhang, lift the blondies from the pan and transfer to a cutting board.
- Cut into 2 inch squares and serve.
- Store in an airtight container at room temperature, or airtight container in the refrigerator for one week.
Let me take a moment to grab a bite of this blondies…
Ok, I’m back. mmmhhhm….These are a peanut butter blondies lovers DREAM!