A blondie lover’s dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | about 24 bars |
Ingredients
- Cooking spray
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups bittersweet chocolate chips (about 12 1/2 ounces)
- 1/2 cup chopped salted peanuts (about 2 ounces)
Instructions
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 276 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 94 mg |
Reviews
It had an okay taste, but I, too, had issues with the cookies becoming crumbly.
I don’t know what happened. Very dry and crumbling. Not moist or chewy. I’m so disappointed. Any ideas?
I enjoyed these so much the first time I made them that I tried a slight variation. I halved the recipe and instead of making a bar, I used a mini=muffin tin. I used about half chocolate chips and half peanut butter chips, and the yield was 36 portions. Also the cooking time was reduced to about 20 minutes. Same yummy taste!
Easy to make & tasty when done. I used crunchy peanut butter, half semi sweet & milk chocolate chips because that’s what I had on hand. Turned out delicious!
I was a little worried that I did something wrong because the batter was really thick but they came out pretty good. I used half semi sweet chocolate chips and half peanut butter chips. Easy to make and tough to resist to let cool completely!