Friday, August 12, 2005
Chcolate and Peanut Butter Filled Peanut Butter Blondies
Source: Culinary in the Country (Adapted from Hershey's)
Note: I doubled the recipe and baked them in a 9x13-inch pan for about 35 minutes or until firm and golden brown on top.
12 tablespoons peanut butter
4 tablespoons butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tablespoons vanilla soy milk (I used skim milk)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup bittersweet chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350.
In a large bowl, cream together peanut butter, butter, brown sugar and granulated sugar. Mix in egg, milk and vanilla until well combined.
In a medium bowl, whisk together flour, baking soda and salt. Mix into creamed peanut butter until combined.
Place half of the mixture into a 9" baking dish coated with nonstick spray. Scatter bittersweet and peanut butter chips over the top. Drop small dollops of the remaining batter over the mixture to cover the top. (I just mixed the chips right into the batter.)
Bake until lightly browned and set - about 20 to 30 minutes. Place on a wire rack to cool completely before cutting.
I talked about this recipe HERE.