Peanut Butter Chocolate-Filled Blondies

August 19, 2018

Hello, hello from almost the other side of summer. I have been busy testing out a flower farm "side hustle" (like I need another) all season, so I haven't been baking much, but I am feeling the itch to create in the kitchen again. Also, it hasn't been as blazing hot lately, so it makes a warm oven more bearable. No complaints here though from the winter-averse, I promise!

Today, I am sharing one of my favorite treats - peanut butter blondies that are filled with a chocolate fudge-y center. They are soft and gooey and if you ever find you need to eat your feelings or just indulge - these are where it's at. Not to mention they are pretty simple and quick to put together. I add a light sprinkling of salt to the top before baking to add a salty/sweet element, but this is purely option.

Peanut Butter Chocolate-Filled Blondies

Recipe for chocolate filled peanut butter blondies.

Peanut Butter Chocolate-Filled Blondies

Prep time: - Cook time: - Total time:
Yield: 6-8S


Chocolate Filling
- 1 1/3 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 2 T unsalted butter

Peanut Butter Blondies
- 1/2 cup (1 stick) melted unsalted butter
- 1/2 cup creamy peanut butter
- 1 cup brown sugar
- 1 egg
- 2 t vanilla
- 1/4 t salt (a little extra to sprinkle on top)
- 1 1/4 cup (152g) all-purpose flour


Preheat oven 350 F and line and 8x8 baking pan with parchment leaving to sides longer to easily pull out blondies.

Heat chocolate chips, condensed milk and butter on low until chocolate has melted. Remove from heat and let cool.

Beat butter and sugar until fully combined, then mix in peanut butter, egg and vanilla.

Add flour and salt until just mixed in, do not over beat.

Pour half of blondie batter into prepared pan. It is easiest to press flat with fingertips or spoon.

Then spread chocolate layer evenly followed by the second half of the blondie batter over top.

Sprinkle a bit of salt over the top (optional).

Bake for about 25 minutes or until edges turn golden. This recipe is better on the underbaked side versus the overbaked.

Let cool completely, cut and serve.



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