Tag: peanut butter blondies

Peanut Butter Mississippi Mud Blondies

pbmississippimudblondiesMississippi Mud is a pie, an ice cream, and cake…and now a type of blondie, apparently. Recipes vary, but they all seem to involve various types of chocolate, fudge, and sometimes coffee; other versions use pecans and marshmallows, which to me seen more like a Rocky Road combination than a Mississippi Mud one to me. In any case, these blondies are epic – a salty and sweet combination of a peanut butter cookie base, mini marshmallow middle, and chocolate icing.

This recipe comes from Oh Sweet Basil, which reports the calorie count on these treats at a whopping 519 per square. I totally believe it; they are out of this world. I adapted the icing to include more vanilla extract and added a bit more powdered sugar because it was pretty warm in Pittsburgh today, and I wanted a firmer icing texture.

Ingredients

For the blondie base

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 1 cup light brown sugar
  • 1/4 cup peanut butter
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup peanut butter chips
  • 2 cups mini marshmallows

For the icing

  • 4 tablespoons butter, at room temperature
  • 3 tablespoons cocoa powder
  • 2 1/4 cups powdered sugar
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with parchment paper and lightly spray with baking spray.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a mixer, cream butter and brown sugar until fluffy, about 2 minutes. Add peanut butter and beat for 1 minute, then add egg and vanilla extract and beat until smooth, scraping down your bowl. Add flour mixture and beat to combine, then stir in peanut butter chips. Press into the baking tin and bake for 25-28 minutes; top with mini marshmallows, then bake another 2-3 minutes.

Remove from oven and allow to cool for about 10 minutes before icing; to make the icing, beat butter and cocoa powder on low, then medium speed, to combine. Add powdered sugar, heavy cream, and vanilla and beat until you have a smooth consistency. Spread over marshmallows; allow to set before serving. Cut into 16 squares and store in an airtight container at room temperature.

Peanut Butter Toffee Chocolate Chip Blondies

peanutbuttertoffeechocolatechipblondiesYou cannot imagine how many bags of chocolate chips I have in my house at any given moment. Milk chocolate, semisweet, dark chocolate…not to mention cinnamon chips, espresso chips, caramel bits, toffee pieces…the list goes on. There’s a basket in the pantry area of my basement filled with them, bags upon bags of delicious little nuggets just waiting to enhance a recipe.

Blondies, like brownies, are one of my favorite things to bake because you can create whatever you want with them – and this time I wanted a peanut butter toffee chocolate chip combination, like a hybrid of the chocolate chip toffee blondies I baked earlier this summer crossed with Reese’s Pieces blondies from a few years back. The end result, I’m happy to report, is delicious. My nephew Roman started his junior year of high school in North Carolina a few weeks back, and these are his back-to-school treats.

Ingredients

  • 12 tablespoons butter, melted and cooled for 3 minutes
  • 2 cups packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cup milk chocolate chips, divided
  • 1/4 cup plus 2 tablespoons toffee bits, divided

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 pan with baking spray.

In a large bowl, whisk melted butter and brown sugar together until smooth. Whisk in peanut butter, then eggs, egg yolk, and vanilla until well-combined.

Add flour, baking powder, and salt and stir together using a rubber spatula; batter will be very thick. Stir in 1 cup chocolate chips and 1/4 cup toffee bits, then spread batter into the baking pan, flattening as best you can to create an even layer. Sprinkle remaining chocolate chips and toffee bits on top.

Bake for 30 minutes, then insert a cake tester in the center; blondies are done if the cake tester comes out clean or with just a few moist crumbs. Be careful not to over-bake these; peanut butter treats tend to dry out if they’re baked too long.

Remove from oven and cool completely in the pan; lift out using parchment paper and cut into 24 squares. Store in an airtight container at room temperature for several days. If shipping, pack between layers of waxed paper.

Reese’s Pieces Blondies

These Reese’s Pieces blondies, adapted from a recipe at Sally’s Baking Addiction, were so delicious that they never even made it out of our house. I should be embarrassed to admit this, but Mike and I ate them all. That’s right…the whole pan. Granted, this was over the course of about a week, but still, we never do such things.

These blondies are as easy to make as they are delicious, requiring simple ingredients that you probably have in your pantry (except maybe for the Reese’s Pieces) and just one bowl. I lined my baking pan with parchment paper, but you could use foil or grease the pan instead of you like.

Ingredients

  • 12 tablespoons butter, melted and cooled for 3 minutes
  • 2 cups packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Reese’s Pieces

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper.

In a large bowl, whisk melted butter and brown sugar together until smooth. Whisk in peanut butter, then eggs, egg yolk, and vanilla until well-combined.

Add flour, baking powder, and salt and stir together using a rubber spatula; batter will be very thick. Stir in 1/2 cup Reese’s Pieces, then spread batter into the baking pan, flattening as best you can to create an even layer. Sprinkle remaining Reese’s Pieces on top.

Bake for 30 minutes, then insert a cake tester in the center; blondies are done if the cake tester comes out clean or with just a few moist crumbs. Be careful not to over-bake these; peanut butter treats tend to dry out if they’re baked too long.

Remove from oven and cool completely in the pan; lift out using parchment paper and cut into 24 squares. Store in an airtight container at room temperature for several days.