I got the baking itch again this weekend. It hits often, and without warning. And when it does, the house will be smelling of baked goods with something coming out of the oven shortly.
With the hubby away on business last week, I neglected to go to the grocery store until he got home. When Friday night hit, we made dinner with what we had around the house. What was more challenging was making a dessert with what we had on hand. When you want to bake, there is little more disappointing than finding the perfect recipe, then realizing you are one or two important ingredients shy of being able to make it happen. Regrets slowly started to creep in for neglecting to fill the pantry. That is until I found a blondie recipe that is peanut buttery, chocolatey heaven.
These Peanut Butter Blondies are inspired by a recipe for Tagalong Blondies found on A Dash of Sanity.
Any time the combination of peanut butter and chocolate is concerned, it is bound to be a winner. Decadent Peanut Butter Blondies do not betray that assumption. They start with a soft, chewy bottom layer that is slightly doughy. If you like your blondie a little more done, you can leave it in the oven for an extra minute or two. Layered on top is a creamy peanut butter mixture that oozes goodness when bitten into.
Finally, the top layer is melted chocolate that brings it all together into a dessert that will leave you wanting more. No, seriously. Barely 24 hours after making them, and the 9×13 pan is on its last row. I doubt these will survive the evening. This is where having a little self-control would come into hand. Or, you know…just skip dinner entirely to make up for it.
*This recipe is adjusted a little from the original based on ingredients on hand.
*This post contains affiliate links. I cannot recommend a Kitchenaid Stand Mixer enough. I have had mine for going on 7 years, and use it for nearly everything, from mashed potatoes to cakes. It has been my best friend in the kitchen!
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Decadent Peanut Butter Blondies
1/2 cup butter, softened
2 cups packed brown sugar
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
2 cups flour
Peanut Butter Layer
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup semi-sweet chocolate chips
2 tablespoons original Crisco
Preheat oven to 350º F, then lightly spray a 9×13 pan with cooking oil and set aside.
In a large bowl or with a Kitchenaid Stand Mixer, beat together the butter and brown sugar until smooth and creamy. Add in the eggs and vanilla, beat again until well incorporated and smooth. Add in the flour, salt, and baking powder. Mix until well incorporated.
Spread into 9×13 pan and bake for 23-15 minutes.
Let bars cool completely before adding the peanut butter layer.
For the peanut butter layer, mix together peanut butter and powdered sugar until it is completely blended and smooth. Spread on top of cooled bars in an even layer.
In a medium microwave-safe bowl, combine chocolate chips and Crisco. Heat in for 30 seconds and remove. Stir. Repeat until chocolate is completely melted and smooth.
Pour over the peanut butter layer and let it sit at room temp until chocolate hardens.
Store uneaten bars in an airtight container.