Peanut Butter Blondies

Peanut butter contributes both fat and solids, so the butter level is lower than in a plain blondie. The recipe is built for a Chewy result in a 9×9-inch.

Ingredients

• 130 g butter
• 160 g peanut butter
• 240 g brown sugar
• 2 eggs
• 190 g flour
• vanilla
• salt

Method

1. Heat oven to 175°C/350°F and line the specified metal pan. If the recipe uses browned butter, brown it first and let it cool until warm.
2. Whisk butter with brown sugar until smooth and cohesive. Add eggs one at a time, then vanilla and any liquid flavouring.
3. Fold in flour and salt until just combined. Add nuts, white chocolate, dark chocolate or other inclusions named in the recipe.
4. Spread into an even layer. Add caramel or fruit only where specified, keeping wet additions away from exposed pan edges.
5. Bake until the edges are set and the centre springs back lightly while remaining moist. Cool before cutting to let the brown-sugar-rich crumb become chewy.

Why this formulation works

Peanut butter contributes both fat and solids, so the butter level is lower than in a plain blondie.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

• Use weight measurements for the most repeatable result.
• Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.