Peanut Butter Chocolate Chip Blondies

I am a terribly fickle person when it comes to favourites. I can never settle on my favourite colour, food, season, flavour etc. I cannot limit myself to just ONE favourite!

However when it comes to certain days of the year, I have my favourites. Note that I still refuse to pick ONE although I have my biases.  My birthday goes without saying. Then my wedding anniversary, our courtship anniversary, my hubby’s birthday (can you tell I’m a sap?), Chinese New Year (family gathering time!), Sunday School Prize Giving (next Sunday!)… Then there are months that I love, like my birthday month (yes yes yes, I know), December (because everyone loves the end of the year), June (Christian conference month chock-full of encouraging and edifying ministry meetings to go to).

I now have a new favourite month. NOVEMBER! Wait… November is already my favourite month because it’s hubby’s birthday month. But I love it doubly more because I just discovered it’s Peanut Butter Lovers Month! Some people say it’s “National Peanut Butter Lover’s Month” and I say scrap the National part because:

  1. I’m not part of the indicated nation
  2. Peanut butter love is international (it is?!)
  3. I love peanut butter a lot and I want in on the festivities!

So, in conjunction with this notable month, I am sharing with you a fabulous blondie recipe that’s just great without but made so much more incredible with the addition of peanut butter swirls. Now, I copied the recipe from off Anne aka Uni Homemaker. Hers was 1,000x crazy with Nutella swirls but I ran out! I only had 1 measly tablespoon left in the jar so improvisation was in order. What a happy accident this was.

To make this beauty, we need melted butter, brown sugar, egg, flour, milk, mixed spice (contains nutmeg, cinnamon & allspice), baking powder, chocolate chips, Nutella & peanut butter.
Peanut Butter Chocolate Chip Blondies 1

Whisk up the butter & brown sugar together. You KNOW this is only going to get better when you start with butter & brown sugar.
Peanut Butter Chocolate Chip Blondies 2

Add eggs & milk. PS: I ran out of vanilla extract but if you have it, it goes in here. I just substituted that with mixed spice because I figured it’s no harm making it smell more fall-ish, right?
Peanut Butter Chocolate Chip Blondies 3

Whisk in the flour, spice & baking powder.
Peanut Butter Chocolate Chip Blondies 4

Then fold in 3/4 of the chocolate nibblets. 
Peanut Butter Chocolate Chip Blondies 5

Pour into a greased 8×8 pan.
Peanut Butter Chocolate Chip Blondies 6

I had to scrape my Nutella jar for that bit. Then dropped dollops of peanut butter in and around. Didn’t even measure because more is more. 😉 I like to use a butter knife to do my swirls.
Peanut Butter Chocolate Chip Blondies 7

Top off with the remaining chocolate morsels.
Peanut Butter Chocolate Chip Blondies 8

And when it’s baked and cooled, you better have some milk to wash this down.
Peanut Butter Chocolate Chip Blondies 9

It was slightly fudgy, plenty chocolatey and perfectly nutty.
Peanut Butter Chocolate Chip Blondies 10

Can you imagine this is my first ever experience with blondies?
Peanut Butter Chocolate Chip Blondies 11

This lasted a good 3 days.
Peanut Butter Chocolate Chip Blondies 12

Totally Instagram worthy!
Peanut Butter Chocolate Chip Blondies 13

I think this picture got the most likes I’ve ever had on a picture. So if you want to improve your standing on Instagram, make this and post. Guaranteed success. Yes, you can quote me on that.

HAPPY PEANUT BUTTER LOVERS MONTH, Y’ALL!

signature

“I would seek unto God, and unto God would I commit my cause.” (Job 5:8)

Line divider

Peanut Butter Chocolate Chip Blondies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Western
Serves: 8
Ingredients
  • 1 cup Light Brown Sugar
  • ½ cup (1 stick) Butter, melted (I used regular salted; add ½ tsp Salt if using unsalted butter)
  • 1 Egg
  • 1 tsp Mixed Spice (contains Nutmeg, Cinnamon & Allspice)
  • ¼ cup Milk
  • 1½ cups Flour
  • ½ tsp Baking Powder
  • 1 cup Semi-Sweet Chocolate Chips, divided (3/4 cup into the batter & reserve ¼ cup for topping)
  • 1 tbsp Nutella
  • 3 tbsp Peanut Butter
Steps
  1. Preheat oven to 350 F (175C). Grease an 8x8 inch baking pan. Set aside.
  2. Using a whisk, mix together sugar & butter.
  3. Add egg & milk, mixing till combined.
  4. Whisk in flour, baking powder & spices until just moistened.
  5. Fold in ¾ cup chocolate chips. Scrape batter into the prepared pan & spread evenly with a spatula.
  6. Dollop Nutella & peanut butter over the batter alternatedly. Using the tip of a butter knife, swirl Nutella & peanut butter into the batter to marble it. You can go relatively erratic on this but try not to overdo.
  7. Evenly sprinkle remaining ¼ cup of chocolate chips over the top.
  8. Bake for 25-28 mins or until toothpick/tester inserted into the center comes out with a few crumbs attached, and the edges begin to slightly brown.
  9. Allow to cool completely before cutting into the pan.
  10. Indulge with a tall glass of milk!
Notes
*Any ratio of peanut butter to Nutella will undoubtedly be delicious.

Recipe adapted from: http://unihomemaker.com/2013/10/15/nutella-swirl-chocolate-chip-blondies/

Comments

  1. I’m so glad you enjoyed the recipe Jayne. Thanks for the mention!

Trackbacks

  1. […] that indulgent blondie recipe 2 days ago, it’s time for a healthier.. um.. greener recipe. Everyone needs balance aye. I […]

Tell me more!