When it comes to bar cookies, I’ve rarely ventured outside the realm of the brownie. It’s just that brownies are my favorite baked good — they’re so easy to make and the payoff is great. It doesn’t get much better than the warm, gooey chocolate goodness of a brownie.
Funnily enough, I don’t have a brownie recipe posted here. (I’ll tend to that soon.) In fact, the only bar recipe I’ve posted is French Toast Blondies. I’ve wandered into blondie territory again, only this time chocolate has been replaced by it’s best friend peanut butter. The result is an extra small batch of peanut butter blondies baked in a loaf pan.
What, exactly, constitutes a blondie? No idea. Labels are always fuzzy. To me, a blondie is a bar cookie with the texture of a brownie, but no chocolate. Cakespy’s recent blondie article might shed a little more light, if your still curious.
Um, a loaf pan? Yep. If you look at my other recipes, you’ll notice that most are small (or smallish) batches. A loaf pan is perfect for a small batch of bar cookies. (The only problem is that you don’t get any middles, if you’re a crust-loather.) If you don’t have a loaf pan, or just want a larger batch, double this recipe and bake in a 9×9 inch dish for about 30 minutes.
To chip, or not to chip? For comparison, I spread half the batter on one side of the pan, added chocolate chips to the remaining batter, and spread that into the other half of the pan. If you’re in it for the peanut butter, leave out the chocolate chips… or better yet, use peanut butter chips. The bars with the chocolate chips were ooey, gooey, and delicious, but void of the peanut butter flavor I was looking for.
Peanut Butter Blondies
adapted from The King Arthur Flour Cookie Companion
Oven Temp.: 350°
Approx. Bake Time: 20-22 minutes
Yields: 9×5 inch loaf pan (8 bars)
3 tbsp. butter
1/4 c. peanut butter
1/2 c. sugar
2 tbsp. brown sugar
1/2 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. peanut butter or chocolate chips (optional)
- Cream the butter, peanut butter, sugar, and brown sugar. Beat in the egg and vanilla. Stir in the flour, baking powder, and salt, just until blended. Stir in the chips.
- Spread the batter into a loaf pan and bake in a preheated oven until the edges just begin to pull away from the sides of the pan. Allow to cool before cutting into bars.
- This recipe can be doubled for a 9×9 inch dish.