Oh noes, the peanut butter has come back to haunt me! Not that I'm complaining, of course. Today I have a delicious peanut butter 'blondie' recipe to share with you. These blondies can be made with choc chips added, if desired. They are amazing for a peanut butter craving, they're a little bit crunchy throughout and soft in the middle. Choc chips add a whole new dimension, and make the middle even softer and more dense. Sounds good, yes?
6 tbsp butter
1/2 cups crunchy peanut butter
1 cup sugar
1/4 cup light brown sugar, packed
1 tsp vanilla
1 cup flour
1/4 tsp coarse salt
1 tsp baking powder
1 cup chocolate chips (optional)
1. Preheat oven to 175 degrees Celsius, and line a 20cm square tin (or equivalent) with baking paper.
2. Cream the butter and peanut butter until smooth.
3. Add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla.
If you're making a double batch, and you use 250mL cups (e.g. in Australia) then add an extra egg.
As you can see, my mixture has a biscuit texture when I think it should be more runny. Adding an extra egg in the step above would probably get me the runny texture I want.
5. Stir in the chocolate chips.
6. Spread/press the batter into the prepared pan.
On my Mum's request, I made a plain blondie and a choc chip one.
8. Cool completely before cutting.
And enjoy the crunchy, peanut buttery, melty chocolatey yum.
P.S. The Speeding Turtle has another addition to her blog! Above, you can see a 'Recipes' tab - there you will find adorable (if I don't say so myself) little recipe cards with pretty pictures that will lead you to any recipe on my blog. So if you're looking for something to make and don't feel like trawling through the pages of Food for Torte, have a look there! There's something for everyone; cakes, cookies, cupcakes and slices/brownies/bars. Have fun!