If you like peanut butter like me, then you will love these two recipes. The basic difference between blondie and brownie is that one is made with rich dark chocolate and the other is mainly vanilla or white chocolate, or in this case peanut butter based. Both of these recipes are simple and easy and you can make them in big batches for big parties. Your guests will love them.
Peanut butter blondie
1 cup brown sugar
1 cup smooth or chunky peanut butter
1/2 cup butter
1 tsp vanilla
1 tsp baking powder
pinch of salt
1+1/2 cup flour
1 cup chocolate chips
Preheat your oven to 350°F/175°C.
Line a 13X9 inch baking pan with parchment paper. Butter the sides of the pan.
Beat the butter and sugar together until light and fluffy. Now add the peanut butter and beat well. Add the eggs and vanilla. Beat until smooth.
In a bowl, mix the salt, flour and baking powder. Now add this mixture of dry ingredients in tothe butter mixture and stir well, until fully combined. Add the chocolate chips.
Spread this mixture in the baking tin evenly.
Bake for 25 to 30 minutes, until it's set and light brown. Allow it to cool completely in the pan before cutting into squares and serve.
Peanut butter swirl brownie
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8 tbsp butter
1 cup dark chocolate chips
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3 large eggs
2 tsp vanilla extract
For the peanut butter topping:
4 tbsp melted butter
1/2 cup powdered sugar
1 cup peanut butter
1/4 tsp salt
Preheat oven to 325°F/ 160°C.
Line a buttered 8-inch square baking pan with parchment paper.
Put butter and chocolates in a heatproof medium sized bowl set over a pan of simmering water; stir until melted. Let it cool slightly.
Mix together flour, baking powder, and salt in a separate bowl, and set aside.
Add granulated sugar into the chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla, then add the flour mixture to this. Stir until well incorporated.
For the swirl, stir together butter, powdered sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of the batter into prepared pan, and spread evenly. Place dollops of the peanut butter filling, about one inch apart on top of the batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake for 45 minutes, until a cake knife inserted into brownie (avoid centre and edges) comes out with a few crumbs but is not wet.
Leave to cool slightly in the pan, for about 15 minutes. Lift out the brownie; let it cool completely on a wire rack before cutting into squares.