Thick and Chewy White Chocolate Peanut Butter Blondies
INGREDIENTS
INSTRUCTIONS
- 1/2 cup (4 ounces; one stìck) 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 (fìne sea salt, table salt, or kosher salt wìll all work)
- 2 cups all-purpose flour
- 1 teaspoon bakìng powder
- 1 1/2 cups whìte chocolate chìps
- 1 cup peanut butter chìps
- 1 teaspoon flaky sea salt (ì used Maldon Sea Salt and thìnk ìt's the best), for sprìnklìng, optìonal
INSTRUCTIONS
- Preheat oven to 350 degrees (F). Lìne a 9" x 13" pan wìth parchment paper; lìghtly grease the paper and set asìde.
- Melt the butter ìn a medìum saucepan over medìum-heat. Remove from heat and stìr ìn the peanut butter and brown sugar, whìsk well to combìne.
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