Servings: 36 two-bite blondies
½ cup (125 g) unsalted butter at room temperature
½ cup (100 g) sugar
½ cup (100 g) packed light brown sugar
⅔ cup (180 g) creamy or crunchy peanut butter (traditional or pure)
2 eggs at room temperature
1 tsp (5 ml) vanilla extract
1 cup (130 g) all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
1 cup (180 g) white and/or dark chocolate chips
1. Preheat the oven to 350°F (180°C) and grease 2 mini muffin tins.
2. Cream the butter, sugar and brown sugar together. Beat in the peanut butter. Add the eggs one at a time, stirring well after each addition. Stir in the vanilla.
3. In a separate bowl, stir the flour, baking powder, baking soda and salt to combine, then add this to the butter mixture, stirring until evenly blended. Stir in the chocolate chips, and then scrape the batter into the prepared muffin tins.
4. Bake for about 20 minutes, until the edges of the blondies are golden brown (they will soufflé a little in the oven and then fall once removed – this is expected). Allow the blondies to cool in the muffin tins completely before removing.
The blondies will keep for up to 3 days stored in an airtight container.