Don’t forget sweeten this Memorial Day weekend with dessert. These chewy blondies pair well with a glass of milk – obviously – but they also fit just fine with a beer or glass of rose.
Peanut Chip Blondies
1 cup butter, softened
1½ cups Domino® light brown sugar or raw sugar
½ cup white sugar
2 eggs, beaten
1 teaspoon vanilla
1¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
1 cup peanut butter chips
1 cup chocolate chunks
Preheat an oven to 350 degrees Fahrenheit.
Grease a 13 inch x 9 inch glass baking dish.
In a stand mixer, fitted with a paddle attachment, beat together the softened butter and sugars until the mixture is much lighter in color and fluffy; about 3 minutes. Add the eggs and vanilla and beat on medium until smooth.
Place all dry ingredients, excluding the peanut butter chips and chocolate chunks, into a large bowl and mix to incorporate.
Pour half of the dry ingredients into the wet ingredients and beat on low. Add and beat in the remaining dry ingredients until just combined then fold in the peanut butter chips and chocolate chunks.
Transfer the batter to the baking dish and spread the mixture evenly throughout the pan, including the corners.
Bake for 40 to 45 minutes, or until a toothpick comes out mostly clean, but moist, when it is inserted into the center of the baking dish.
Remove the blondies from the oven and allow them to cool for 30 minutes. Cut into 8 or 12 rectangular pieces.