Chocolate and Peanut Butter Blondies

I found this recipe from my former co-worker at Southern Living and good friend Madoline who also is an avid foodie and has a food blog called Maple Macaroni. She adapted the recipe from Dorie Greenspan and it is out of this world. And, it’s really easy! Madoline’s recipe called for nuts and coconut but I was craving the always wonderful combo of chocolate and peanut butter so I added the chips instead. The recipe is basically a standard recipe for chocolate chip cookies and you could add anything you like to it. Once they bake the butter makes this gooey and moist and tempting to eat the entire pan. Thank you Madoline for loving to bake as much as I do and for this wonderful recipe that will be a go-to in my household from now on. 🙂

Recipe:

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 1/2 cups (packed) light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 6 ounces chocolate chips
• 6 ounces peanut butter chips

Preheat the oven to 325F. Butter a 9×13-inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The cake should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes. You can now invert the cake onto another rack, and then turn it over onto a rack and cool to room temperature. Alternatively, you can keep the blondies in the pan. Cut the blondies into bars.