Monday, September 17, 2018

Peanut Butter White Chocolate Blondies

  Do you ever get in one of those moods where you just feel like having a specific something??? Like, lately I've been in the mood for something peanut butter. I blame my niece, Kristin, because she's always saying "The peanut butterier the better!" So I did a quick inventory of my pantry to see what might inspire. I found a bag of white chocolate chips and immediately knew that this was the right PB pairing. It reminded me of white chocolate Reese's cups, which I ABSOLUTELY LOVE. So I did a bit of googling and found this recipe on a blog called Bake or Break. That's it!! It's sweet, it's salty, and it's everything you want in a peanut butter dessert. Also it's quick to throw together and it uses regular everyday ingredients that you probably already have in your pantry. Perfect!
So the next time you're feeling like something peanut butter, just whip up a batch!
They'll definitely satisfy your deepest PB cravings!

1  1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon*
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups firmly packed light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips or chunks
Preheat oven to 350°F. 
Grease an 8-inch square baking pan. Whisk together the flour, baking powder, cinnamon, and salt. Set aside. Using an electric mixer on medium speed or mixing by hand, combine the butter, brown sugar, and peanut butter. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. If using a mixer, reduce the speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the white chocolate chips. Spread the batter evenly in the prepared pan. Bake 35 to 40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Cool completely in the pan before cutting into bars.


*As I've posted above, you'll notice that the original recipe includes cinnamon, but tbh, I think I may omit it next time. Now, you know how much I love cinnamon... my usual rule of cinnamon is "there's no such thing as too much", but in this instance, I think even that tiny little bit conflicts with the peanut butter flavor. I think it gets in the way of the salty sweet thing that I love so much. But they're still delicious either way! You decide!

Baking for a bigger crowd? Just double the entire recipe and bake it in a 9x13 pan. The baking time stays the same. 
Want it to be even peanut butterier? Add some peanut butter chips along with (or instead of) the white chips!
As always, when I bake any kind of brownies or dessert bars, I line the pan with parchment paper with a little extra hanging over the edges. Then after the bars are baked and cooled, I use the parchment as a sling to lift the whole batch out of the pan at once. This saves your pan from being ruined, and it lets you make nice even perfect cuts!
Btw, I added an extra tiny little pinch of salt because I love salty and sweet together. It also really brings out the flavor of the peanut butter! 

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