This weekend I was online searching for recipes that call for 10×15 baking pans, as my dear friend Carrie gave me one for my birthday this summer and I’ve yet to use it. And while I found several promising ideas for 10 x 15 baking (stay tuned for pumpkin roll, which will be coming soon), I also discovered this blondie recipe, baked in an 8 x 8.
This recipe yields a dense, chewy, peanut butter cookie-like blondie with ample candy pieces, so I recommend cutting them into small squares. You could add even more peanut butter cups or chocolate chips if you wish; next time, I think I’ll add toffee bits or salted peanuts for extra crunch.
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 8 tablespoons butter, melted
- 1 cup brown sugar
- 3/4 cup peanut butter
- 1 egg
- 2 teaspoons vanilla extract
- 16 miniature peanut butter cups, cut into fourths
- 1/4 cup milk chocolate chips
Preheat oven to 350 degrees.
Line an 8 x 8 baking dish with foil and coat the foil with cooking spray.
In a small bowl, combine flour and baking powder; set aside.
In a large bowl, combine melted butter, brown sugar, peanut butter, egg, and vanilla and mix well.
Add flour mixture and stir until just combined.
Add peanut butter cups and chocolate chips and mix well; you may need to use your hands to get everything fully incorporated.
Press dough into baking dish.
Bake for 25-30 minutes, until top is fully set, edges are brown, and a cake tester comes out clean.
Cool in pan for about 30 minutes, then lift out and place on a wire rack to cool completely before cutting.