I’ve had a sweeter-than-normal sweet tooth lately, so desserts and snacks are on the menu this week. For today’s recipe, I used Jif’s Creamy Peanut Butter to make Peanut Butter Blondies. The recipe for this delicious treat is courtesy of Gal on a Mission.
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Jif’s Creamy Peanut Butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions (from Gal on a Mission)
- Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside.
- In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
- Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed.
- Add in the salt and flour.
- Spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula.
- Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.
Time to Prepare
25 minutes (5 minutes of preparation and 20 minutes of baking)
One of my favorite things about this recipe (and something I look for in others) is that most of the ingredients are both pretty common and readily available in most kitchens. It’s a personal preference, but I tend to stay away from recipes that require too many one-off ingredients. (Unless, of course, the recipe looks irresistibly good.) What I mean is that I don’t like it when a recipe calls for a lot of ingredients that I’m unlikely to ever use again. This leads to the recipe being more expensive since I end up never using and throwing out the unused ingredients.
As you can see above, one-off ingredients aren’t an issue with this recipe. In fact, I didn’t have to go to the store to buy a single ingredient.
Another good thing about this recipe is that the instructions are also very easy to follow. If I could offer one alternate suggestion, it would be to use a butter knife to even-out the top of the blondies prior to putting the batter into the oven. As the recipe suggests, I was using a plastic spatula, but it was taking too long to even-out the batter and make sure the batter was evenly distributed throughout the pan. Using a butter knife made this a lot easier and quicker.
The taste? Delicious! Per my sister-in-law’s request, I ended up making a second batch only a few days later. My wife even melted chocolate chips and added some chocolate drizzle on top of the second batch. Now that I think about it, you could even melt white chocolate or add a fruit drizzle (like raspberry) to add a nice tart flavor.
Despite finishing two batches in a little over a weekend’s time, I still find myself yearning for more of these peanut butter blondies. I might even prefer them over regular peanut butter cookies, but I’ll need to do some more testing before coming to a conclusion. I might even wear a lab coat when conducting said tests. I’ll be like Doc Brown, but baking instead of conducting time travel experiments.
Have you tried this recipe, or do you have a favorite peanut butter blondie recipe? What kind of drizzle topping do you recommend? Do you, like me, also think sharing food is the worst? Leave a comment below!
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