Peanut Chocolate Chip Blondies Recipes
CHOCOLATE PEANUT BUTTER BLONDIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 24 small squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
- Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.
CHOCOLATE CHIP AND PEANUT BLONDIES
Provided by Lisa Zwirn
Categories Chocolate Egg Dessert Bake Fourth of July Picnic Kid-Friendly Back to School Peanut Family Reunion Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
- Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
- Cut blondies into 16 squares; serve.
PEANUT CHOCOLATE CHIP BLONDIES
Make and share this Peanut Chocolate Chip Blondies recipe from Food.com.
Provided by BB2011
Categories Bar Cookie
Time 40m
Yield 12 blondies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease and flour an 8-inch metal baking pan.
- Whisk the flour, salt, and baking soda in medium bowl.
- Melt butter in a saucepan over low heat. Remove from heat and whisk in sugar until smooth. Cool mixture for 2 minutes.
- Whisk in eggs and vanilla. Stir in flour mixture, then half of each the peanuts and chocolate chips.
- Spread the batter in the pan and sprinkle the remaining peanuts and chocolate chips on top.
- Bake blondies for 30 minutes until golden. Cool completely in pan.
Nutrition Facts : Calories 294.2, Fat 15.4, SaturatedFat 7, Cholesterol 55.6, Sodium 222.6, Carbohydrate 36.8, Fiber 1.4, Sugar 26.4, Protein 4.7
CHOCOLATE-PEANUT BUTTER BLONDIES
Treat your guests with these bars that are made with chocolate and peanuts - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in peanut butter, vanilla and eggs until well blended. Stir in flour and baking powder. Stir in chocolate chunks. Spread in pan.
- Bake 30 to 35 minutes or until set and golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 253, Carbohydrate 31 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 111 mg
CHOCOLATE PEANUT BUTTER BLONDIES
Chocolate-y peanut-buttery goodness! These bar cookies will definitely satisfy your sweet tooth! I found this recipe in America's Test Kitchen's Family Baking Book. I wanted to make their Recipe #343983 but didn't have unsweetened chocolate on hand, so I decided to try something else for my chocolate-peanut butter fix. The Test Kitchen suggests letting the blondies cool for 2 hours before removing from the pan. Ha ha - as if anybody could wait that long! They are also most delicious when slightly warm. So I wait only 1 hour, just enough time for them to cool and firm up a bit before removing from the pan.
Provided by appleydapply
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the middle of your oven and preheat the oven to 350.
- Using a 20" length of aluminum foil, line a 13x9 baking pan. You should have a few inches left on each short end with which to lift the brownies out when they are done. Grease the foil well with shortening or butter.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In a large bowl, whisk together the melted, cooled butter, and the brown sugar. Whisk in the eggs and vanilla. Whisk in the peanut butter until combined.
- Add the flour mixture to the large bowl and stir just until combined. (don't overmix). Stir in the peanut butter chips, chocolate chips, and chopped peanuts.
- Spread the batter in the prepared pan, smoothing the top. Bake 30 minutes, rotating the pan halfway through the cooking time. Test for doneness by inserting a toothpick into the center - no more than a few crumbs should remain on the toothpick. They're probably done by now, but if the toothpick has batter sticking to it, bake for another 5 minutes.
- Place the entire pan on a wire rack to cool for 1 hour. (otherwise they are too soft to remove).
- Using the ends of the foil, carefully lift the blondies out of the pan and place on a cutting board. Cut into bars and remove from foil. Mine don't stick to the foil at all (I grease it liberally) so when I cut them, I don't cut into the foil and they remove easily. If yours are sticking, check the bottoms of your blondies for bits of foil. I haven't had that problem with this recipe, but I have with other, stickier, recipes, and nobody likes to bite into a piece of foil!
- They should still be slightly warm and gooey after the 1 hour. Enjoy them that way, and store any leftovers tightly covered.
Nutrition Facts : Calories 220.3, Fat 11.3, SaturatedFat 4.9, Cholesterol 25.7, Sodium 129, Carbohydrate 27.4, Fiber 1.4, Sugar 19.2, Protein 4.2
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- Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
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