Thick and Chewy White Chocolate Peanut Butter Blondies

What could be better than a thick and chewy peanut butter blondie loaded with creamy white chocolate and plenty of peanut butter chips? Beats me. From bakerbynature.com.
I give it: ★ ★ ★ ★ ★

Thick and Chewy White Chocolate Peanut Butter Blondies

Ingredients:

1/2 cup (4 ounces; one stick) unsalted butter, melted
1/2 cup creamy peanut butter
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white chocolate chips (without problem ingredients)
1 cup peanut butter chips (without problem ingredients)
1 teaspoon flaky sea salt for sprinkling (optional)


Directions:

1. Preheat oven to 350 degrees (F). Line a 9" x 13" pan with parchment paper; lightly grease the paper and set aside.

2. Melt the butter in a medium saucepan over medium-heat. Remove from heat and stir in the peanut butter and brown sugar, whisk well to combine.

3. Whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and peanut butter chips.

4. Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired. Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they're light brown on the edges and top. Carefully remove them from the oven and cool completely before cutting.

TIP: It is important to let the blondies rest, in the pan, for about 20 minutes before cutting.



See, they do come out great! I can't wait until these cool down so I can have some!