Sunday, January 5, 2014

Peanut Butter Blondies or Brownies

Girl's night in is always the most fun. I enjoy seeing my friends smile more than anything! 

I admit, I slipped up (why does this keep happening?) and I didn't add the cocoa to the brownies. At all. Thankfully, they still turned out yummy and even though I have never made blondies before I would imagine they taste something like this! Rescued by the power of peanut butter, these were still delicious even if you don't add the cocoa. And I'm sure they are even better if you do. 

Now I can see why my peanut butter didn't come out looking very swirled on top. There isn't much contrast. But if you add more cocoa, that should do the trick.

Peanut Butter Brownies
Adapted from: Beth Cakes

1/3 cup chocolate chips (plus more for topping)
1 1/4 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1 1/3 cups sugar
1/2 cup (1 stick) butter, room temp
1 tsp vanilla extract
2 eggs
1/2 cup creamy peanut butter

Preheat oven to 350 degrees F and line a 9x9 baking pan with foil or parchment paper. Leave 3-4 inches of foil hanging over two sides so the brownies will easily lift out of the pan once they're done. Spray foil with non-stick cooking spray.

Melt chocolate chips in a microwave safe bowl or glass measuring cup, just until melted. Be careful not to over heat.  

Combine flour, cocoa powder, and baking powder in a bowl. Carefully whisk them together. In the bowl of a stand mixer, cream butter and sugar until fluffy. Add vanilla, eggs, and chocolate, mixing until combined. Add flour mixture in two stages, mixing well and scraping the sides of the bowl after each addition. Spread brownie batter into the prepared pan.

Microwave peanut butter for 20-30 seconds in a microwave safe container. Drizzle over brownie batter and swirl with a toothpick. Sprinkle top of brownie batter with chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out clean.

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