We had fourteen people over for dinner last night and I mastered the art of multitasking by proving I can stuff jalapenos, grill portobello mushrooms, make mojitos, and make faces at Ashley’s sweet baby girl all the same time.
I had beads of sweat running down my eleven dollar clearance Old Navy dress.
But can we just talk about these blondies for a moment? I promise I’ll get back to the parties and the mojitos that changed my life in a few minutes. But for a moment we need to chat about these blondies. And the fact that they totally unhealthy yet taste really, really, really good? Oh yeah.
I made them a few days ago and have sorta been thinking about them ever since.
They’re that good.
Think glorified soft chocolate chip cookie with a rich peanut butter swirl running through it. It doesn’t really fit with our new “healthy eating plan” but you know what I say to that?
More peanut butter.
More chew and density. You feel me?
Chocolate Chip Peanut Butter Swirl Blondies
makes about 16 blondies
1 stick butter
1 cup packed dark brown sugar
1/2 tsp salt
1 tsp vanilla extract (or the seeds of one vanilla bean)
1 cup all purpose flour
1/3 cup creamy peanut butter
1/2 cup chocolate chips
Preheat your oven to 350 and butter an 8-inch square pan.
Brown your butter by melting it over medium heat on the stove until it becomes a golden caramel color (see here for more tips). Be careful not to burn the butter—you only want to brown it. This will take several minutes and it’s easiest to keep swirling the pan with your hand while it browns.
Pour the browned butter into the bowl of a kitchen aid and add the brown sugar. Beat for about four minutes, until creamy. Add the egg and beat again. Then, add the flour, salt and vanilla extract (or seeds). Beat until combined, then add peanut butter and gently mix so the batter is just swirled.
Fold in the chocolate chips. pread out mixture in your buttered pan and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
Let cool before slicing into squares.