PEANUT BUTTER CUP BLONDIES RECIPES
GLUTEN-FREE PEANUT BUTTER BLONDIES RECIPE: HOW TO MAKE IT
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. —Becky Klope, Loudonville, New York
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 142mg sodium, CarbohydrateContent 22g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch
CHEWY PEANUT BUTTER BROWNIES - ALLRECIPES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Brownies
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 9x9 inch pan
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Nutrition Facts : Calories 177.1 calories, CarbohydrateContent 22.8 g, CholesterolContent 23.3 mg, FatContent 8.5 g, FiberContent 0.7 g, ProteinContent 3.7 g, SaturatedFatContent 1.7 g, SodiumContent 158.5 mg, SugarContent 15.9 g
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- Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.
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This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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Reviews 5
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- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
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These Reese's blondies are peanut butter overload, and we aren't mad about it.
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Category dessert
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Reviews 5
Total Time 45 minutes
Category dessert
- Preheat oven to 350°. Grease a 9”-x-13” pan with cooking spray. In a large bowl, beat butter, peanut butter, and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt, and baking soda. Add to wet ingredients and beat until just combined. Transfer blondie batter to prepared pan. Press Reese’s candies into batter, creating even rows. Bake for 25 to 30 minutes or until just set. Let cool to room temperature. Drizzle melted chocolate and peanut butter over blondies before serving.
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This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
From cooking.nytimes.com
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Reviews 5
Total Time 35 minutes
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- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
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