Every Friday, as long as we have no other plans, M dashes out the door at 6:15 after munching a light supper — or not — and drives to a local high school where he plays badminton for two hours or so. In the same way that Wednesdays have become his night, Fridays are mine. I watch chick flicks, practice piano loudly, sometimes accompanied by bad vocals, turn on some karaoke on YouTube, read cookbooks, maybe even whip something up for a late dinner when he gets home.
This past Friday, we were planning on driving the two hours to my parents’ place out in the country to spend the weekend, but our Friday didn’t look that much different. When you live in this city, right near the busiest highway in North America, any attempts to get out of the city during rush hour traffic is an exercise in insanity. More often than not, if we have weekend plans that involve any other location than this one, we opt to leave by three or wait until 8, even if it means not getting to where we’re going until late at night. So, just like usual, M packed up his badminton clothes and scooted out the door leaving me and the dog in a quiet apartment.
But I had plans! Peanut butter and chocolate plans, plans to find a new favourite, a new go-to. And oh, goodness, was I ever successful.
These are blondies, essentially the opposite of brownies. And, even better, they’re chock full of peanut butter and chocolate chips, the perfect combination. And, they’re essentially just as easy to make as brownies. These weren’t as moist as my favourite brownie recipe, but the batter was actually fun to work with and they came out deliciously munchy. This is one of those recipes that I firmly believe you must must make. Right now. You’ll probably have all the ingredients anyway, so there’s absolutely nothing stopping you.
(Except maybe your diet if you happen to be on one…)
Peanut Butter Chocolate Chip Blondies
Adapted from the recipe at Sweetest Kitchen, which was adapted from Handle the Heat
1/4 cup butter or cooking margarine
1 cup brown sugar
1/4 cup peanut butter, smooth, chunky, natural, whatever
1 and 1/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
As many chocolate chips as you want
In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth. Remove from heat and add the peanut butter. Keep stirring until the peanut butter has melted into the mixture and it is once again smooth. Set aside.
In a bowl, mix together the flour, baking powder, baking soda, and salt. Add the egg and vanilla extract and mix well. The batter will form a stiff-ish ball in the bowl. Take half of the batter and press it into a greased 8 x 8 pan. This doesn’t have to be perfect, so don’t worry if you can get it smooth or covering every inch of the bottom of the pan. Dump a bunch of chocolate chips on top and press them into the batter. Press the rest of the batter on top of the chocolate chips. Dump more chocolate chips on top and press into the batter. Repeat if necessary until you have as much coverage as desired.
Bake in a 350* oven for 25 minutes or until the top is golden and the edges perfectly browned.
M arrived home about 5 minutes after I pulled these from the oven, so we tried our first bite when we were all packed, ready to head out the door, standing in the kitchen.
“Mm,” he said. “I guess the real test will be how they taste when they’re completely cool.”
They passed that test with flying colours too.
(Isn’t that plate so pretty? My mom found them in her closet with an assortment of adorable cups and saucers of my Oma’s.)