Peanut butter brownies; this blondies recipe uses peanut butter and chocolate chips. These peanut butter brownies are a family favorite.
I’ve been having this problem recently. All my pans are disappearing.
My trusty 9×9? Gone. My 11×7 that I use when the 9×9 is busy? Gone. My glass pie plate? Gone.
I swear there are bakeware gremlins on the loose in the area.
Not to mention, I lost my favorite bread knife, and the dog ate one of my wooden spoons. True story. He ate it. Ripped it to shreds. We were finding splinters for days.
So, I guess you know what I’ll be hoping to receive as birthday gifts. (*wink wink*)
I’m telling you all this, because you’ve already looked at the pictures, and probably wondered why these brownies are round. And now you know that this is what happens when you make your kids do the dishes. The pans disappear and the dog eats the utensils.
I ended up using a 9-inch round cake pan for these blondies. I didn’t mind, because they still baked up lovely and delicious, with yummy crusty edges, and they came out of the pan quite easily. Plus, they look cool round.
If anyone asks, that’s why they’re round. Because they look cool. Sleek. Stylish. It’s the next thing in blondies.
I’m a trendsetter, y’all.
Of course, you don’t have to bake yours in a round pan, unless you want to be cool like me.
Maybe I should start offering rewards for the return of the missing bakeware.
Do you think I could just pay in Peanut Butter Blondies?
|Peanut Butter Blossoms||One-Bowl Brownies|
adapted from Inspired Taste
- ¼ cup butter, softened
- ⅓ cup peanut butter
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 cup flour
- ½ cup chocolate chips
- Cream butter, peanut butter, and sugar. Add egg and vanilla and mix well.
- Add salt and flour, and mix to combine. Fold in chocolate chips.
- Press mixture into a 9x9 square or 9-inch round pan lined with parchment paper. Bake at 350 degrees for 20 minutes, until top and edges are brown.
- Let cool, then cut into 16 squares.