There is something about the pacific northwest that I just can’t get enough of. Don’t get me wrong, southern California will always be where my heart is, but I somehow feel at “home” in Seattle and Portland. Perhaps it’s the overcast, cloudy, grey skies that make me want to stay in bed all day (my favorite!). Or maybe it’s the vast array of food available within a couple blocks of walking distance. Whatever it is, I like it.
It’s currently 33 degrees F in Portland at the moment and I love being able to get all bundled up before going outside. In California, that’s pretty much nonexistent right now with our drought. It’s terrible and I wish it would just rain already back home!
I don’t really care for peanut butter desserts, but I know that a lot of readers loveeee that peanut butter/chocolate combination. This one’s for you guys!
I think these peanut butter chocolate chip brownies would taste better if they were slightly under baked. I like having a gooey and moist center rather than a crumbly one.
Recipe from Bakerella
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons butter, softened
- 1/2 cup peanut butter
- 2/3 cup sugar
- 2/3 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees and grease an 8 X 8 pan.
- In a medium bowl, stir the flour, baking powder and salt together with a wire whisk and set aside.
- Cream the butter and peanut butter until smooth. Add the sugars and mix until combined. Add the eggs and vanilla and mix.
- Add the dry ingredients and mix on low until combined. Stir in the chocolate chips.
- Spread in the pan and bake for 30-35 minutes or until done.
I’ve made blondies a few times before but they were always a much darker color – I definitely need to grab this recipe in the future!! pinned 🙂
OMG, these look incredible!! These kinds of brownies are my achilles heel 🙂