Hugo & I are hosting a sweet sign language class at our apartment these days and it’s adorable. 6 Mamas, 6 Babies, one great teacher and lots of learning- super cute right? I love having everyone over- not only is it extremely convenient to not have to leave during these bitter cold afternoons, but I get a chance to give people baked goods which is the lifelong struggle I seem to deal with. :) I whipped these up for last week’s class and they were a total hit. What’s not to like? Chewy blondie, creamy peanut butter, rich chocolate- are you already sold on these ?
I like this recipe because even though it seems fancy and complicated, it’s actually quite simple to throw together. The base blondie is soft and chewy- and the perfect recipe to adapt any which way. (with mix-ins etc.) Then you spread on a simple peanut butter mixture, melt some chocolate, slather it on top, let it set and dig in. I threw these together in no time and everyone adored them. These are the types of recipes I think every home baker needs to have in their recipe box! (They would be perfect for a bake sale or potluck don’t you think?)
We haven’t learned the sign for “these are delicious” yet, but I promise they are! :)
For the Blondie Layer:
- 8 tablespoons butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup all-purpose flour
For the Peanut Butter Layer:
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- splash of vanilla extract
For the Chocolate Layer:
- 1 cup semi-sweet chocolate chips
- Grease an 8x8 baking pan with butter*. Set aside. Preheat oven to 350F.
- Cream together the butter and sugar. Add the egg & vanilla and mix until smooth. Slowly add the flour and mix until just combined.
- Spread batter into the prepared pan (the batter will be thick so a greased spatula helps,) and bake for 20 minutes or until set. (A little under done in the middle is Ok.)
While the blondies bake prepare the Peanut Butter filling:
- With an electric mixer cream together the peanut butter, powdered sugar, and vanilla.
- When the blondies have cooled, spread the peanut butter mixture evenly over the top of the blondies. Pop it in the freezer while you melt the chocolate.
- Either place the chocolate chips in the top of a double boiler, or microwave in 30 second increments, mixing in between each one until smooth and melted. Spread the melted chocolate over the peanut butter layer.
- Pop the whole pan back into the freezer to set. You want the chocolate to harden completely, but let it soften a bit at room temperature so it doesn't crack when you cut into it.
Next time I would definitely double the peanut butter layer- It was good as is but I think extra creamy peanut butter would be amazing and make these even better. Base blondie recipe adapted from: Smitten Kitchen *To make it easier to lift the bars out, you can make tabs by lining the pan with two over-lapping pieces of parchment paper.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g