I grew up on a Blondie recipe that my sister and I begged my mom to make all the time, it’s the one with the chocolate chips thrown on top of the batter, after the batter is spread in the pan. (I’ll have to post on that one next time I make them.) There are so many other Blondie recipes out there that seem like they are worth trying. I found this recipe on The Kitchen Sink by Kristin. This Blondie has quite a bit going on in them: pb, coconut, chopped peanuts, chocolate. They all added good flavor and texture to the Blondie. I will be holding onto this recipe but it may not be my go-to for the Blondie. Obviously, if you are not a coconut or peanut fan, your taste buds may not be so fond of this recipe. I look forward to continue trying different Blondie recipes that I find.
Peanut Butter-Chocolate Chunk Blondies
(Recipe from The Kitchen Sink by Kristin)
1 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup all-natural peanut butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoons vanilla
1 cup bittersweet or semi-sweet chocolate, coarsely chopped
1/2 cup unsalted peanuts, finely chopped
1/2 cup flaked coconut
Preheat the oven to 350. Butter and flour a 9-inch square pan.
In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside.
In the bowl of a stand mixer, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low speed, slowly add the dry ingredients, mixing until just combined.
Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake the blondies in the center of the pre-heated oven for 30 minutes, or until the blondies have just begun to brown around the edges.
Allow the blondies to cool completely in the pan before cutting.