Prepare to embark on a mouthwatering journey that will redefine your dessert expectations! These Salted Milk Chocolate and Peanut Butter Blondies are not just another ordinary treat – they're a decadent explosion of flavors that will make your taste buds dance with pure joy. Imagine a perfectly golden, buttery base studded with creamy milk chocolate chips, swirled with rich peanut butter, and finished with a tantalizing sprinkle of sea salt. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a dessert that's both incredibly easy to make and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk chocolate chips
- 1/2 cup peanut butter
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing slight overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter until completely liquid. Allow to cool slightly for 2-3 minutes.
- Whisk brown sugar and granulated sugar into the melted butter until well combined and slightly smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until mixture is fully incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in milk chocolate chips, reserving a small handful for topping.
- Transfer batter to prepared baking pan, spreading evenly with a spatula.
- Dollop spoonfuls of peanut butter across the surface of the batter. Use a knife to create swirl patterns.
- Sprinkle reserved chocolate chips and a light pinch of sea salt over the top.
- Bake in preheated oven for 24-27 minutes, or until edges are golden and a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and let cool completely in pan for at least 1 hour before cutting into 16 squares.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for the smoothest batter possible.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough blondies.
- Parchment Paper Trick: The parchment paper overhang makes removing and cutting your blondies a breeze.
- Swirling Technique: When adding peanut butter, use a knife to create beautiful marble-like swirls for both visual appeal and flavor distribution.
- Check for Doneness: A few moist crumbs on the toothpick are perfect – this ensures a fudgy, soft texture.
- Cooling is Crucial: Let the blondies cool completely before cutting to help them set and make clean, perfect squares.
- Storage Tip: Keep in an airtight container to maintain their soft, chewy texture for up to 5 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
