I swear we don't just live off these two things!
Peanut Butter Chocolate Chip Blondies is too crazy to say. In the spirit of medicine, let's use PBCCB instead.
Not much better?
This time, I actually remembered to take a picture in the daylight. Since days -especially mornings are designated study time, I tend to bake at night.
Doesn't always bode well when my brain is barely functioning! I usually mess something up. And I forget to take a picture, or if I do remember, it's all weird and hazy from lack of lighting!
These PBCCB's were pretty tasty and really easy! ...I'm definitely not one to choose super complicated things to make. Plus, what could go wrong with the peanut butter-chocolate combo?
As usual, this recipe is brought to you by ATK... I definitely have an unhealthy addiction to ATK's recipes. I've slightly adapted it to just use the ingredients I had on hand.
Recipe (adapted from America's Test Kitchen)
1 1/2 cups all purpose flour
1 tsp baking powder
1 stick butter, melted and cooled
1/2 tsp salt
1 1/2 cups packed light brown sugar
2 large eggs, room temp
4 tsp vanilla extract
1/2 cup crunchy peanut butter, room temp
3/4 cup chocolate chips
Adjust oven rack to middle position, preheat to 350 degrees.
Line 13 x 9 baking pan with foil and grease.
Combine flour, baking powder, salt in bowl.
In separate bowl, whisk butter and brown sugar together until smooth.
Add eggs and vanilla and whisk until well incorporated.
Whisk in peanut butter until combined.
Add in dry mixture until just incorporated.
Add chocolate chips.
Scrape batter into pan and smooth top. Bake until inserted toothpick comes out with few moist crumbs attached, 30-35 minutes.
Rotate pan midway through baking.
Adele won her Grammys and Downton Abbey is heating up and getting cr-azy. YAY! Of course I'm ignoring the giant pile of stuff I should be doing.
In honor of yesterday, (my dad's bewildered response to my reminder: It's Valentine's Day????), here is something that I hope will make you smile.