Peanut Butter Blondies
Source of Recipe
From "Small Batch Baking" by Saura Kline
"When a butterscotch pudding meets a dessert bar, you get a blondie. Any dessert that starts with brown sugar and butter is always going to taste delicious, and this bar is only improved by America's favorite nut butter: peanut! Slightly salted, with a little crunch from fresh peanuts, this bar will have you going back for bite after bite. You may want a cold glass of milk with this one."
List of Ingredients
◦ Nonstick baking spray
◦ 2 tablespoons unsalted butter, melted
◦ 6 tablespoons peanut butter
◦ ½ cup packed light brown sugar
◦ 1 teaspoon vanilla extract
◦ 1 egg
◦ ½ cup all-purpose flour
◦ ½ cup chopped unsalted peanuts
Preheat the oven to 350° F. Lightly spray a loaf pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.
In a medium bowl, combine the melted butter, peanut butter, brown sugar, and vanilla. Mix with a spatula. Add the egg and mix until combined. Add the flour and mix until combined; then, fold in the peanuts.
Pour the batter into the loaf pan and smooth it out evenly with a spatula. Bake the blondies for 20 to 25 minutes, or until the center appears set and does not jiggle.
Let them cool in the pan at room temperature for 1 to 2 hours until completely cool; then, lift them out of the pan onto a cutting board by holding the ends of the parchment paper.
Cut into six bars by cutting in half lengthwise and then into thirds widthwise. Store in an airtight container.
Makes 6 bars
• Variation Tip:
For gluten-free blondies, swap out the all-purpose flour for any cup-for-cup gluten-free flour. Look for gluten-free flour that has xanthan gum in the blend, as it helps with binding.