Peanut Butter Blondies (small batch)

What do you get when a butterscotch pudding collides with a dessert bar?  You get a blondie!  My favorite of all the dessert bars.

And when that dessert bar collides with a jar of peanut butter and a bag of peanuts, you get a Peanut Butter Blondie!  Yay!!

 

I have a confession to make. I am in love with Peanut Butter. I have been carrying on a love affair with it for my entire life.  I have been known to just grab a jar of peanut butter and a spoon and dig right in.

I do enjoy smooth peanut butter much more than crunchy, and I have my favorites when it comes to smooth peanut butter, my absolute all-time favorite being Skippy, which sadly we don't get here in Canada. 

 

We used to be able to get the hugs 1KG jars of Skippy at Costco in the UK, and I always had one on the go and another in the wings waiting to go.  Yes, I do love peanut butter that much.

When I was a child, my mother used to buy Squirrel peanut butter. It was the only peanut butter with a peanut on top.  We used to fight over who was going to get the peanut on top.

This was later re-branded as Skippy, with the peanut on top being removed.  And huh?  No Skippy in Canada?????  When the Squirrel brand was originally manufactured by the Canada Nut co., Out of Vancouver!!!!! It's downright sacrilegious! That's what it is!

I love peanut butter just as is, on toast, in sandwiches and I especially love it baked into delicious cakes, bars and cookies.  This recipe which I am sharing with you today is for the best peanut butter blondies.

They are rich and fudgy. Delicious and loaded with plenty of chopped peanuts as well.    Brown sugar, peanut butter, peanuts?  Count me in!

 

WHAT YOU NEED TO MAKE PEANUT BUTTER BLONDIES (SMALL BATCH)

Simple everyday baking cupboard ingredients, and a loaf tin. This recipe makes six delectably fudgy bars!

• 2 TBS butter, melted
• 6 TBS (85g) smooth peanut butter
• 1/2 cups (100g) soft light brown sugar, packed
• 1 tsp pure vanilla extract
• 1 large free-range egg
• 1/2 cup (70g) plain all-purpose flour
• 1/2 cup (75g) chopped peanuts, divided

I have never made these with natural peanut butter so I can't really say how they would work with that.  I only really have commercial peanut butter, with the sugar, etc. in it in my house.

I only ever use free range organic eggs.  I wish I could get the muscovado sugar here in Canada that I used to use in the UK.  It was what I preferred for my baking. I make do with regular soft light brown sugar here.

You can use salted or unsalted peanuts. The recipe calls for 1/2 cup. Make sure you save some out to sprinkle on top of the bars prior to baking!  

Also, I apologize for the lousy photographs today. We are getting a really bad storm later today and I wasn't sure if we would have our power knocked out over the weekend. 

I wanted to get all my recipes for the weekend done today and the light was getting rather poor by the time I got these photographed.

HOW YOU MAKE PEANUT BUTTER BLONDIES (SMALL BATCH)

Simple, again, simple. Easy peasy, lemon squeasy.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4-inch loaf tin and line with baking parchment, having an overhang on the two long sides.

Combine the melted butter with the peanut butter, brown sugar and vanilla in a bowl. Add the egg and mix it in until thoroughly combined. Add the flour to combine and then stir in 3/4 of the peanuts.

Spread the batter in the prepared loaf tin, smoothing it off. Sprinkle the remaining peanuts over top.

Bake for 20 to 25 minutes, until the center is set.

Leave to cool in the pan for 1 to 2 hours until completely cold, then lift out onto a cutting board.

Cut into six bars. Store in an airtight container.

These are incredibly delicious. Rich and fudgy, just like you would expect from the perfect blondie.  With loads of peanut butter flavor and plenty of peanut crunch.

Make sure you have some cold milk to enjoy these with!  That is the perfect accompaniment!

 

Some other peanut butter goodies on my page are:

PEANUT BUTTER CUP PRETZEL COOKIES - A small batch cookie recipe that is the perfect combination of salty, sweet, chewy and crunchy.  Yummilicious!

SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter.  Flavored beautifully with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. With a rich fudgy brown sugar frosting.

Peanut Butter Blondies (small batch)

Yield: 6

Author: Marie Rayner

Prep time: 10 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 35 M

These delicious fudgy caramel-like bars are loaded with peanut butter taste and lots of chopped peanuts. Got milk? Perfect to be enjoyed with a cold glass of milk

Ingredients

• 2 TBS butter, melted
• 6 TBS (85g) smooth peanut butter
• 1/2 cups (100g) soft light brown sugar, packed
• 1 tsp pure vanilla extract
• 1 large free range egg
• 1/2 cup (70g) plain all purpose flour
• 1/2 cup (75g) chopped peanuts, divided

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4-inch loaf tin and line with baking parchment, having an overhang on the two long sides.
2. Combine the melted butter with the peanut butter, brown sugar and vanilla in a bowl. Add the egg and mix it in until thoroughly combined. Add the flour to combine and then stir in 3/4 of the peanuts.
3. Spread the batter in the prepared loaf tin, smoothing it off. Sprinkle the remaining peanuts over top.
4. Bake for 20 to 25 minutes, until the center is set.
5. Leave to cool in the pan for 1 to 2 hours until completely cold, then lift out onto a cutting board.
6. Cut into six bars. Store in an airtight container.

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