Peanut Butter Blondies

I was recently asked to reprint this popular bar cookie recipe. It’s a delicious twist on the classic “Blondie” bar with the addition of peanut butter and some peanut butter baking chips. They are quite yummy!

These jewels are ideal addition to your holiday baking line-up or as a compliment to your morning coffee to help get you going.  They could not be easier to prepare. You can also try adding toffee bits or other flavored baking chips as well – have fun with it.

Happy baking! Bon Appétit! Chef Bettina

Peanut Butter Blondies

1-1/2 cups packed brown sugar
½ cup butter, melted
½ cup creamy peanut butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup (3 ounces) peanut butter baking chips

In a large bowl, combine the brown sugar, butter, peanut butter eggs and vanilla just until blended. In a separate bowl, combine the flour, baking powder and salt; add to wet mixture.  Gently stir in the chocolate chips and peanut butter chips.

Spread into a greased 13 x 9 baking pan or pan lined with parchment. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Take care not to over bake. Cool on a wire rack and cut into bars.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin.  She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel.  Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.