|Why is it that I love the chewy corner or edge pieces so much? Mmmm.|
Boy, I am really terrible at blogging! I don’t even want to think about how long it’s been since I wrote anything on here. There are a couple of excuses (lame as they are) for that. First, it was my birthday, and I didn’t even want to think about cooking. Yes, that translates to the whole week, or maybe even more. Not that I haven’t been cooking, I really have. Which brings me to my next excuse. I have found that I don’t like posting if one of two things occurs: a) I forgot to take pictures, or b) the food either didn’t turn out all that great or we didn’t like it. Once I realized I was doing that I decided that I really probably ought to post the flops as well as the successes. You, my fabulous readers (if you really exist and aren’t just a figment of my imagination) could either learn from my mistakes or tell me where I went wrong. So not only am I a year old and wiser, but I am also a changed woman from here on!
And on that note, on to the latest recipe! At least this one wasn’t a flop. Quite the opposite, in fact, although mine didn’t look quite as scrumptious as the picture on the blog I got the recipe from, they certainly lived up to ~ even surpassed ~ my expectations as far as taste goes. You really HAVE to try these. Don’t be intimidated when melting the brown sugar and butter. I’m not sure I did it at all right, but they still turned out ok. More than ok. Oh, I’m thinking I have to make me some more of these!
Peanut Butter Chocolate Chip Blondies
½ cup (1 stick) unsalted butter
2 cups light brown sugar
½ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips (I used milk chocolate)
Preheat the oven to 350°. Grease a 9x13-inch pan and set aside.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in ½ cup of the chocolate chips, reserving the rest for sprinkling on top.
Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining ¼ cup chocolate chips and lightly press them into the batter.
Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondes from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.
|Don't you love my little summery fish glasses? Maybe not appropriate for early October, but perfect for a glass of milk with these yummy treats!|