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Pasta and Meat Casserole

Peanut Butter and Chocolate Chip Blondies

Easy-to-make one-bowl Peanut Butter and Chocolate Chip Blondies are moist, slightly chewy, and studded with chocolate chips. Topped with a sprinkling of turbinado sugar, they require no frosting.
Course Sweet Treats
Cuisine Canadian
Keyword blondies, chocolate chips, peanut butter, peanut butter and chocolate chip blondies
My Island Bistro Kitchen Barbara99

Ingredients

  • 7 tbsp butter, room temperature
  • 1/3 cup brown sugar, packed
  • 1/3 cup white sugar
  • 1/3 cup smooth peanut butter
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1¼ tsp pure vanilla extract
  • ¾ cup all-purpose flour
  • 3 tbsp coconut flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • Pinch salt
  • ¾ cup semi-sweet chocolate chips
  • 1 + tbsp turbinado sugar (optional)

Instructions

  1. Position oven rack in center of oven and preheat oven to 350°F.
  2. Prepare 9”x9” baking pan by lining with parchment paper and lightly spraying with non-stick cooking spray.
  3. Sift flours, baking powder, baking soda, and salt together in small bowl. Set aside.

  4. With stand mixer fitted with paddle attachment, cream butter at medium speed until smooth. Add the sugars and beat for apx. 1 – 1½ minutes, stopping to scrape sides of bowl as necessary. Add the peanut butter and beat until combined with ingredients. With mixer set to slow speed, add the whole egg and beat until blended, followed by the egg yolk along with the vanilla. Mix until well combined then beat in the flour mixture, about a third at a time, stopping to scrape sides of bowl, as necessary. Beat for an additional 30 seconds.

  5. Remove bowl from mixer stand and fold in the chocolate chips. Spread and lightly pat mixture evenly into prepared pan. If desired, sprinkle top of mixture with turbinado sugar.
  6. Transfer square to preheated oven and bake for 18-20 minutes, or just until top is barely set and sides of square show signs of starting to pull away from the sides of the pan. Do not overbake. Square is meant to be soft and slightly chewy.
  7. Cool square in pan on cooling rack before lifting from pan and cutting into bars or squares of desired size.

Recipe Notes

Yield: 1 – 9” square

 

 

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