Milk Chocolate Chunk and Peanut Butter Blondies

Source: Carole Bloom's The Essential Baker
Makes 16 2-inch squares

3 oz (6 Tbsp) unsalted butter, softened
1/2 cup natural-style, chunky peanut butter
1 1/4 cups firmly packed light brown sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
5 oz milk chocolate, chopped into small chunks

Center a rack in the oven and preheat it to 350 degrees. Line the baking pan with aluminum foil and grease the inside of the foil.

Place the butter in a large bowl and beat the butter on medium speed until it's fluffy, about 2 minutes.

Add the peanut butter and cream together. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.

Add the sugar to the mixture and cream together.

One at a time, add the eggs to the peanut butter mixture and beat well after each addition. Add the vanilla and blend completely.

Sift together the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture in two stages and stir together thoroughly.

Add the chocolate chunks to the batter and stir to distribute evenly.

Pour the batter into the prepared pan and use a spatula to spread it evenly. Bake the brownies for 35-40 minutes, until a toothpick inserted in the center comes out slightly moist.

Remove pan from the oven and cool completely on a rack. Lift the brownies from the pan with the aluminum foil and carefully peal the foil away from the sides. Cut into 4 equal-sized rows in each direction.

*Similar to Chewy Peanut Butter Blondies

Peanuttiest Blondies

Ingredients:
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup peanut butter- crunchy or creamy
5 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup coarsely chopped salted peanuts
6 ounces semisweet or milk chocolate (I used 1 cup store-bought chocolate chips)

Directions:
Preheat oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with foil, butter foil, and put pan on baking sheet.
Whisk the flour, baking powder, cinnamon, baking soda, and salt.
Beat butter and peanut butter on medium speed until smooth. Add both the sugars and beat for 1 to 2 minutes, until well incorporated into the butter. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. If the chunky ingredients aren’t mixed in after a few seconds, just finish the job with a sturdy spatula- don’t overmix the dough. Scrape the dough into the prepared pan.
Bake the blondies for 40 to 50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.
When it is completely cool, carefully lift the blondies out of the pan, using the foil edges as handles, and turn them out onto a rack. Peel away the foil and invert onto a cutting board. Use a long knife to cut into 16 bars, each roughly 2 and ¼ inches on a side. Wrapped well, these blondies will keep for about 3 days at room temperature or for up to 2 month in the freezer.

Peanut Butter Blondies

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour and salt until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden in the back of the freezer.

Deadly Blondies

Makes about 12 blondies.

Ingredients:
2 Cups (255g) Plain white flour
1 Tsp Baking powder
1 Tsp Salt
3/4 Cup (190g) Unsalted butter, melted and cooled slightly
2 Cups (500g) Light brown sugar
2 Eggs (~53g), at room temperature
2 Tsp Vanilla extract
1 Cup (150g) Pecans, toasted and coarsely chopped
1 Cup (120g) White chocolate chips

Method:
1. Position an oven rack in the middle of the oven and preheat it to 180° C (350° F).
2. Grease the bottom and sides of a 25cm x 22cm (10inch x 9inch) baking pan with shortening/butter. Set aside.
3. In a bowl, combine the sifted flour, baking powder and salt. Whisk well and set aside.
4. In a big bowl, combine the warm melted butter, brown sugar and vanilla extract.
5. Add the eggs and blend well.
6. Add the flour mixture and mix gently just until incorporated.
7. Stir in the toasted pecans and the white chocolate chips.
8. Scrape the batter into the prepared pan and spread evenly.
9. Transfer the pan to the oven and bake until a wooden skewer inserted into the center of the blondies comes out clean, about 30 minutes.
10. Remove the pan to a wire rack to cool completely.
11. Cut into 12 equal bars.

Chocolate Chip Peanut Butter Blondies

1 cup margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
3. Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

Chewy Peanut Butter Blondies

1 cup peanut butter
2/3 cup margarine, softened
1-1/3 cups white sugar
1 cup packed brown sugar
4 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. *recipe has been doubled, larger pan is needed
2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
3. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 32 squares.

Betty Crocker Chocolate-Stuffed Peanut Butter Blondies

1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered reese's peanut butter cups, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chips

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.