In only one dish and 30 minutes, you can make these dense, chewy, and incredibly peanut buttery blondies. I have no issues. Jump to the recipe
Let me share with you a recipe that I’ve prepared not just once, but twice in the previous week. and didn’t bring any of it to work. That’s right, these two piggies devoured two entire pans of peanut butter blondies by themselves, and they had absolutely no remorse.
The whole affair began last week on Instagram when I shared a photo of my PB&J bars for… wait for it…
That day, when I returned from work, I found a very upset Brian. He was perplexed, “Where are the peanut butter bars? “. Let it be known that the reason the original recipe was written was only to satisfy his (and, okay, my) passion for peanut butter; as a result, everytime I mention it, he practically insists that I make it.
Weeknight that it was, I took the ingredients out and read the recipe, at which point I became irritated—with myself. Activate my mixer so I can cream the butter and sugar? Oh my, it means I have to thaw out the butter. and later clean the mixer’s beaters. When all I want to do on a Monday night is sit on the couch and binge-watch Gilmore Girls. Can you feel the annoyance growing?
Therefore, I made the decision to omit the original instructions and substitute melted butter, one bowl, and one fork out of pure laziness. Not include the jelly swirl was another lazy decision. Just how horrible could it be?
It turns out that things weren’t horrible at all.
In fact, making peanut butter blondies using melted butter resulted in some of the densest, chewiest, and most powerfully peanut buttery blondies I’ve ever had. In hindsight, this makes sense because you wouldn’t want to add structure and air to a bar that you wanted to be chewy and dense. Creaming butter and sugar together achieves that. And perhaps you do require that to support a jelly swirl on top. However, you most certainly do not when you’re having a lazy Monday night and are in need of some peanut butter.
The realm of pure peanut butter bliss, not otherwise.
The next time you’re in dire need of a peanut butter fix, I sincerely hope you’ll give these a shot. Although there are recipes on our site (like my favourite fudgy brownies or this renowned single layer chocolate cake) to satiate that urge, I am aware that the majority of us don’t always want chocolate. I don’t feel bad about it when we desire peanut butter that is dense, chewy, and sticks to the roof of our mouths. You should not either.
You’ll just have to experiment if you want to know how quickly two individuals can consume one pan of peanut butter blondies.
- Unsalted butter, six teaspoons
- brown sugar, 3/4 cup
- Large egg, 1/2 cup peanut butter
- Vanilla extract, 1 teaspoon
- all-purpose flour, 3/4 cup
- A half-teaspoon of baking soda
- 0.5 teaspoons of salt
- cut-up peanuts (optional)
Set the oven to 350 degrees Fahrenheit. Use parchment paper to line an 8×8 baking sheet, or grease thoroughly. Place aside.
Melt butter in a sizable microwave-safe bowl (this takes about 1 minute in my microwave). Brown sugar is whisked in after the peanut butter has been thoroughly incorporated into the butter. My preferred whisk is actually a fork, but a regular whisk also functions. Once the mixture is thoroughly blended, whisk in the egg and vanilla.
Salt, baking soda, and flour should be added to the moist mixture. All of it should be thoroughly mixed.
To create a single layer, press the mixture into the pan evenly. To smooth it out in the end, I find that using my hands works best. If desired, sprinkling chopped peanuts on top.
22 to 24 minutes of baking time, or until the sides are browned and the bars seem somewhat puffy. If you can wait that long, let the bars cool fully before cutting them into bars.
*Both regular and natural peanut butter are OK. I tried both methods, and while both are excellent, I somewhat preferred the texture of the blondies when regular peanut butter was used (it’s denser).
For up to three days, bars can be kept covered and at room temperature.