The ultimate peanut butter lover’s dessert, chewy and chunky Triple Peanut Butter Blondies will satisfy any peanut butter craving!
If you know me you know I’m obsessed with peanut butter and will always post peanut butter recipes, especially when they’re paired with chocolate. I’ve loved peanut butter ever since I could remember. Thinking back to eating peanut butter sandwiches in the cafeteria in elementary school reminds me of this Buzzfeed article about the 90s that perfectly summed up my childhood. I find it so entertaining and fascinating how decades in time become so easily distinguishable by the fashions, fads, and events that occurred. What will the 2010s look like in another decade? The 2000s are already starting to become something we can look back at and laugh about. Remember all those Ashton Kutcher-style trucker hats and the “Sidekick” cell phones? What about Freedom Fries? Ugg boots? Paris Hilton?
What do you remember best from the decades you’ve lived through? Any embarrassing hairstyles or fashion choices? What will we be embarrassed about in twenty years from today’s fashions?
Taste: So much peanut butter and chocolate goodness you’re going to die!
Texture: Thick, chewy, crisp at the edges, soft inside, and full of chunky peanut butter gems.
Ease: Quick and easy. Perfect to quickly satisfy a peanut butter craving.
Appearance: You can just see how good these are going to taste.
Pros: Fun way to celebrate the awesomeness that is peanut butter.
Would I make this again? Mhmmmm.
How to make Triple Peanut Butter Blondies
Yield: 9 blondies
This recipe can be easily doubled to fit a 9x13-inch pan.
1/2 stick (2 ounces) unsalted butter
1 cup packed brown sugar
1/4 cup peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter chips
1/4 cup miniature peanut butter cups
1/4 cup semisweet chocolate chips
Preheat the oven to 350°F. Line an 8x8-inch pan with foil or parchment paper, leaving an overhang, and spray with nonstick cooking spray.
In a small saucepan over medium heat, melt the butter and brown sugar, stirring constantly, until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.
Add the egg and vanilla extract to the peanut butter mixture and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until well combined. The batter will be thick. Fold in half of the peanut butter chips, peanut butter cups, and chocolate chips, reserving the rest for sprinkling on top.
Transfer the batter to the prepared pan, spreading evenly to the edges of the pan. Sprinkle with the remaining peanut butter chips, peanut butter cups, and chocolate chips, lightly pressing them into the batter.
Bake for 20 minutes, or until the top is golden and the edges are slightly browned. Do not overcook. Allow to cool in the pan. Cut into 9 squares and serve.
Recipe by Tessa of Handle the Heat
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