Yield: about 25 squares
“Back to Baking”, pp. 53
In recent weeks I had gotten several not-so-subtle messages from coworkers saying that they would be more than willing to taste my concoctions. It is true that it been quite some time since I had brought any baked goods to work. As such, I looked in “The Book” and found a recipe for these interesting bars. I had never heard of blondies, but I am very glad that I made this recipe. First of all, the smell of the peanut butter baked into bars with white chocolate is incredible. Secondly, the taste is even better! If you like peanut butter, you will love these bars. They are moist, delicious, sweet but not-too-sweet and just simply satisfying. I think I have never brought baked goods at work that disappeared so quickly! So go ahead and give this recipe a try, you won’t regret it!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2/3 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white and/or dark chocolate chips
- Preheat the oven to 350°F. Grease an 8-inch square pan with butter and line it with parchment paper so that the ends hang over the sides.
- Using a hand or stand mixer, cream together the butter, sugar and brown sugar.
- Beat in the peanut butter and the vanilla extract.
- Add the eggs one at a time, mixing after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add this to the butter mixture and stir until evenly blended.
- Stir in the chocolate chips and scrape the batter into the prepared pan.
- Bake for about 30 minutes, just until the edges are golden brown.
Notes from Anna:
- You should expect that once in the oven, the blondies will soufflé somewhat and then fall once removed.
How can you get 25 squares from an 8×8 inch pan? I made this recipe and the batter came out almost raw. I even cooked it for 34 min. The picture shows a pretty thin blondie but mine were almost double in thickness.
You can cut 5 pieces down and across the pan for a total of 25. I’m sorry to hear that this recipe didn’t work out well for you. The batter is meant to be less cooked than in brownies, for instance, but it should still be cooked enough to be solid and hold up it’s shape. I’m not really sure what could have gone wrong except perhaps your oven temperature. Since all ovens are different and I am used to mine, perhaps you just need to leave them in a bit longer.