White Chocolate Peanut Butter Blondies

by Heather on July 27, 2011

Geez Louise, I’m making a ton of sweet things these days!

Let’s set the record straight here:  I’m not actually eating all of these sugary baked creations.  No, no…sharing is caring people.  And all of the buttery sugary delicious things that I’ve been making the past couple of weeks are definitely going into the mouths and tummies of others.  But I just can’t help myself!  Sometimes a girl’s got to bake!

I know I’ve mentioned on here before how I love blondies, but for some reason I’ve never been able to get the recipe just perfect.  Something about the altitude and trying to sub ingredients when I realize I’m out of, oh you know, brown sugar when it’s the main ingredient just doesn’t seem to stick.  Who knew?  I always heard that baking was an exact science, but never found a use for that phrase til trying my hand at blondies.

These guys, good as they are, can be some of the most difficult things to make for me.  But no more I tell you.  NO MORE!  Plus I’m trying to convince myself that these were done in a round cake pan, which surely makes all of the difference.  Surely.

WHITE CHOCOLATE PEANUT BUTTER BLONDIES

  • 1/2 stick butter (4 Tbsp)
  • 1 cup brown sugar
  • 1/4 cup smooth peanut butter
  • 1/2 cup white chocolate chips, divided
  • 1/4 cup cream
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350.  In a saucepan melt the butter over medium low heat.  Add the brown sugar and vanilla and let cook for about 1 minute until combined.  Remove from heat and stir in the peanut butter and 1/4 cup of white chocolate chips.  Let cool for about 5 minutes.  Meanwhile sift together the flour, baking powder, and salt.  Whisk together the cream and the egg.  Slowly whisk in a quarter of the peanut butter mixture with the egg and cream, making sure you are whisking the whole time (so that you don’t make scrambled eggs).  Add the flour mixture, then the remaining 3/4 of the peanut butter mixture.  Pour into a greased 8-inch cake pan, top with the remaining 1/4 cup of white chocolate chips, and bake at 350 for 15-20 until the sides are golden brown.  Let it cool in the pan, then remove before cutting slices.  Enjoy!

I’m happy to say that while the baking bug is still here, blondies are no longer my nemesis/arch enemy!

 

 

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