You know I am not a fan of proclaiming various cookies or desserts The Best Ever.But my gosh if this does not come close to the Best Peanut Butter Blondie EVER. Even if Lisa Yockelson calls it something else! (Laura’s note June 7, 2014: this recipe is so awesome I made it again, with better pictures. Actually my daughter Alex made it, from the recipe below! So I am adding the better picture below, and telling you to come check out how great of a job did Alex did making these 5 years–ack!–later!)
Rich & Chewy Peanut Butter Squares A.K.A. Best Peanut Butter Blondies EVER
Adapted from Baking By Flavor
1 cup (126 g) AP flour
1/4 cup cake flour
3/4 t baking powder
1/8 t salt
1/3 cup natural smooth peanut butter
8 T (1 stick) unsalted butter, melted and cooled to tepid
1 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
1 t vanilla
1 package Reeces Premier Baking Pieces (mini PB cups)
3/4 cup peanut butter chips
1/4 cup semi sweet chocolate chips
Spray an 8X8 baking pan and line it with parchment paper that overhangs the sides (you will use it to lift the blondies out of the pan). Preheat the oven to 350 F.
Sift together the AP flour, cake flour, baking powder and salt. Set aside.
In a medium sized mixing bowl (this is easily done by hand) whisk together the melted butter and peanut butter. Whisk in the brown sugar, egg, egg yolk and vanilla. Switching to a wooden spoon or a spatula, mix in the sifted flour mixture. Stir in the chips and peanut butter cups. The dough will be thick and chunky.
Scrape the dough into the prepared pan and spread it in evenly. Bake for 25-30 minutes, rotating front to back halfway through. The bars are done when the dough is set and golden. Let the pan and bars cool completely on a cooling rack. Slice the bars into 4 quadrants–and then slice each quadrant into 4 squares. Try not to eat them all.