Peanut Butter Blondies for the Dessert Plate

Set out all-purpose flour, baking powder, and baking soda before you start Peanut Butter Blondies for the Dessert Plate. The batch is written for 9 blondies.

Count on 15 minutes of prep, 25 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ½ cup unsalted butter melted
• 1 cup smooth peanut butter well stirred
• 2 cups light brown sugar packed
• ½ cup peanut butter chips optional

How the cooking goes

1. Warm the oven to 325°F convection or 350°F conventional. Spray a 9-inch square pan (for thicker blondies) or a 9×13-inch pan (for thinner blondies) and line with crisscrossed baking paper, leaving overhanging edges. Clip the overhang down with binder clips to keep it from folding over the batter during baking.
2. Beat together flour, baking powder, baking soda, and salt in a medium mixing bowl. Keep it to one side.
3. In a mixing bowl, whisk together the eggs, vanilla, melted butter, peanut butter, and brown sugar until completely uniform and slightly lightened. Whisk thoroughly to fully emulsify the mixture before adding any dry ingredients.
4. Tip the flour mixture into the wet ingredients and fold with a flexible spatula until the mix just comes together. The batter will be thick. Fold through peanut butter chips if using.
5. Lay the batter evenly into the prepared pan using an offset spatula.
6. Oven-bake until puffed and the edges are lightly browned: 15 to 20 minutes for a 9×13-inch metal pan, 25 minutes for a 9-inch square metal pan. Glass or pyrex pans will need an additional 5 minutes. The center should have a slight give and a skewer should come out with moist crumbs, not wet batter.
7. Cool completely in the pan. Refrigerate before slicing for clean, even cuts.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Desserts, open Marshmallow Fluff for the Dessert Plate and Cream Puffs after Supper.