Remember way back when the twix candy bar brand came out with a new version and it was peanut butter flavored? It had the same cookie bottom and chocolate coating, but replaced the caramel with peanut butter.
I distinctly remember being in high school when these little candy bars graced our cafeteria vending machines, because two good friends of mine, who happen to be twins, exclaimed they were the best thing ever and I had to try one. Honestly it didn't really wow me, but I can appreciate the wonderful combination of peanut butter and chocolate.
I'm still good friends with these two and yesterday was their birthday, so I sent them a package of these peanut butter chocolate chip blondies as a tribute to there peanut butter twix obsession. I know they'll love it, even though it's not the exact candy bar.
I was going to go about this whole scheme of trying to recreate the candy bars but as a homemade version, with a shortbread crust and smooth peanut butter filling and sealed on top with either melted chocolate or a ganache, but considering these were going by mail, I didn't want to chance the idea of their package arriving a big melted mess. These blondies seemed like the next best thing, alongside a jar of nutella that could be spread right on top, just like frosting. Oh yes.
They look like muffins, but don't be fooled by the pink paper wrapper, these have full on peanut butter flavor and studs of semi sweet chocolate chips in every bite. You can make them as traditional blondies in a 9 x 13 pan, but I wanted them to be a little more special for their birthday. I personally think they are perfect without frosting and I even decreased the amount of sugar from the original recipe and they were still perfectly sweet.
On a side note, have you seen the giveaway over at Hannah's blog honey&jam? She has a pretty blue Emile Henry pie dish for one lucky reader. But really you should check out her blog for her beautiful photography and the yummy treats she always cooks up!
Peanut Butter Chocolate Chip Blondies
Adapted from Joy The Baker
10 tablespoons unsalted butter, cut into cubes
1 1/2 cups dark brown sugar
1 cup smooth or chunky natural peanut butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder
1 cup semi sweet chocolate chips or chunks
Preheat oven to 325˚F. Line a muffin pan with paper cupcake liners, or grease.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted.
Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.
Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated. Stir in the chocolate chips.
Pour the batter into the prepared muffin cups, about 3/4 to the top full. I baked them for about 25-30 minutes, or until a toothpick inserted in the center of the blondies comes out clean, keep checking you don't want to over bake. Remove from the oven and allow to cool to room temperature on cooling rack.