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To make these peanut butter chocolate chip blondies, gather the following items: - 1 cup creamy peanut butter - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips Understanding measurement conversions can help you adjust the recipe. Here are some quick conversions: - 1 cup = 8 fluid ounces - 1/2 cup = 4 fluid ounces - 1/4 cup = 2 fluid ounces - 1 teaspoon = 5 milliliters - 1/2 teaspoon = 2.5 milliliters Using quality ingredients can enhance your blondies. Here are some brands I trust: - Peanut Butter: Jif or Skippy offer great creamy texture. - Brown Sugar: Domino is a solid choice for sweetness. - Unsalted Butter: Land O'Lakes provides rich flavor and quality. - Chocolate Chips: Ghirardelli semi-sweet chocolate chips are my favorite for a rich taste. These brands help make every bite of your blondies taste amazing. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This temperature helps the blondies bake evenly. Grease a 9x9 inch baking pan. You can also line it with parchment paper. This step makes it easy to lift out the blondies later. In a large bowl, combine 1 cup of creamy peanut butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Add 1/2 cup of softened unsalted butter to the bowl. Mix these ingredients until the mixture is smooth and creamy. Next, crack in 1 large egg and pour in 1 teaspoon of vanilla extract. Beat the mixture until everything is well combined. This creates a rich base for your blondies. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir gently until just combined. Avoid over-mixing to keep the blondies soft. Finally, fold in 1 cup of semi-sweet chocolate chips. Make sure they are evenly spread in the batter. Pour the batter into your prepared pan and spread it with a spatula. Bake for 20-25 minutes. The edges should be golden and a toothpick should come out with a few moist crumbs. Cool in the pan for about 10-15 minutes, then lift them out to cool completely. Cut into squares and serve. Baking can be tricky, and mistakes can happen. Here are some common ones to watch out for: - Not measuring ingredients: Accurate measuring is key to great blondies. Use a kitchen scale for best results. - Overmixing the batter: Mix just until combined. Overmixing can make the blondies tough. - Not preheating the oven: Always preheat your oven. This helps the blondies bake evenly. - Skipping the parchment paper: Lining the pan with parchment paper makes it easier to lift out the blondies. Texture is everything in blondies. To get it just right: - Use room temperature ingredients: Softened butter and eggs mix better. This creates a smooth batter. - Do not overbake: Check for doneness around 20 minutes. A toothpick should come out with a few moist crumbs. - Let them cool: Cooling the blondies helps them set. It also makes cutting easier. You can take your blondies to the next level with these ideas: - Add nuts: Chopped walnuts or pecans add crunch and richness. - Use different chips: Try white chocolate or butterscotch chips for a fun twist. - Mix in spices: A pinch of cinnamon or nutmeg can add warmth and depth. - Drizzle with melted chocolate: A simple chocolate drizzle makes a pretty finish. Feel free to experiment with these tips to create your perfect blondies! Pro Tips Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature to achieve a smooth and creamy batter. Don’t Overmix the Batter: Mix until just combined to keep the blondies soft and chewy; overmixing can make them tough. Check for Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs for the perfect texture. Storage Tips: Store blondies in an airtight container at room temperature for up to a week for optimal freshness. {{image_2}} If you want gluten-free blondies, swap all-purpose flour for almond flour or a gluten-free blend. These options keep the texture soft and moist. Make sure to check labels for gluten-free certification. This small change makes the blondies safe for those with gluten allergies. You can easily change the flavors in your blondies. For a nutty crunch, add chopped walnuts or pecans. They add texture and taste. If you want a twist, use dark chocolate chips instead of semi-sweet. You can also try white chocolate chips for a sweeter treat. Mix and match to find your favorite combo! To make vegan blondies, use flax eggs instead of a large egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Replace the butter with coconut oil or a vegan butter substitute. This keeps your blondies plant-based while still being delicious! To keep your peanut butter chocolate chip blondies fresh, store them in an airtight container. It helps to place a piece of parchment paper between layers. This keeps them from sticking together. Store the container at room temperature for up to three days. If you want them to last longer, consider refrigerating them. Just be sure to let them cool completely before sealing. Freezing blondies is easy and a great way to save them for later. First, cut the blondies into squares. Wrap each square in plastic wrap tightly. Then, place the wrapped blondies in a freezer-safe bag or container. This keeps them fresh for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight or at room temperature for a few hours. Blondies can last up to three days at room temperature. In the fridge, they last about a week. After that, they may dry out or develop an off smell. Signs of spoilage include a hard texture or visible mold. If you notice any of these signs, it’s best to toss them. Always trust your senses when it comes to food safety! Blondies and brownies differ mainly in their base ingredients. Brownies have cocoa powder, giving them a rich chocolate flavor. Blondies lack cocoa, using brown sugar and butter instead. This creates a sweet, caramel-like taste. Texture is another key difference. Brownies are often fudgy, while blondies are chewy and cake-like. Both are delicious, but they offer unique flavors! You can use natural peanut butter, but there are a few things to note. Natural peanut butter has oil separation, which can affect the batter. Stir it well before use to mix the oils back in. The blondies may be less sweet, since natural peanut butter has less sugar. If you love the taste, go for it! To check if your blondies are done, look for golden edges. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it’s wet with batter, give them a few more minutes. Remember, they will continue to cook as they cool, so don’t overbake! You’ve learned about each key part for making delicious blondies. We covered ingredients, step-by-step instructions, and tips to avoid mistakes. You now know how to store blondies and their variations, too. Remember, baking is all about practice and fun. Don’t be afraid to try new flavors or adjust your method. Enjoy your blondie-making journey and share your tasty treats with others!

Decadent Peanut Butter Chocolate Chip Blondies

Deliciously rich blondies made with creamy peanut butter and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 2 cup brown sugar
  • 1 4 cup granulated sugar
  • 1 2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the peanut butter, softened butter, brown sugar, and granulated sugar. Mix until creamy and well combined.
  • Add the egg and vanilla extract to the mixture, beating until fully incorporated.
  • In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
  • Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the blondies to cool in the pan for about 10-15 minutes before lifting them out and transferring to a wire rack to cool completely.
  • Once cooled, cut into squares and serve.

Notes

Serve the blondies on a beautiful platter, dusted with powdered sugar or drizzled with a bit of melted chocolate for an extra touch. Enjoy!
Keyword blondies, chocolate chip, dessert, peanut butter