My son asked me the other day why I never experiment with desserts. I used to do a lot of baking, but once I started making a point to create wholesome meals for the family nightly, baking kind of got pushed aside. It can be time-consuming and ingredient-consuming.
But he’s right! I need to experiment with baking as much as I do with cooking. It’s fun and challenging, and frankly it all makes me better at the craft in the kitchen.
I have been wanting to have a good blondie recipe in my box. I have seen them but only tried a couple over the years. This one though, it hits so many delicious marks! It’s nutty, which I love, and it’s a subtle peanut buttery, which the others in the house like.
These are great for pot lucks meal drop-offs because they keep well too. I can make them ahead of time and freeze, or serve with 1-3 days. The crowds will love ‘em!
Peanut Butter Chocolate Chip Almond Blondies
½ c butter, melted
¾ c brown sugar
½ c white sugar
2 eggs
2 tsp vanilla
½ tsp salt
1 ¾ c almond flour
1 c chocolate chips
1 c peanut butter chips
Warm your oven to 350. Line a 9x13 pan with parchment so it comes up the sides a bit.
Melt the butter and allow it to cool a bit while you gather the other ingredients. Add the brown sugar and sugar to the mixing bowl with the butter and begin mixing. Add the eggs one at a time while the mixer is on to keep the butter from cooking any of the egg. Add the vanilla and salt. Next add the almond flour as well as the chocolate chips and the peanut butter chips. Turn the mixer off and pour the batter into the prepared pan.
Place the pan into the oven for 30-35 minutes. Once done, pull it out of the oven and allow it to cool on a rack for at least 5 minutes. Once cooled a bit, use the parchment paper to lift it out of the pan and set it back on the rack to cool a bit more. Cut into bars and enjoy!
*Instead of peanut butter chips, you can use white chocolate chips
