Peanut Butter Egg Blondies
Peanut Butter Egg Blondies might be just the condiment you are searching for. For 27 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 330 calories, 8g of protein, and 16g of fat each. 105 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of peanut butter, kosher salt, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Pies and Plots. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 34%, this dish is not so excellent. Users who liked this recipe also liked Salted Peanut Butter and Chocolate Snickers Brown Butter Blondies, Salted Peanut Butter and Chocolate Snickers Brown Butter Blondies, and Peanut Butter Blondies.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup creamy peanut butter (I used Skippy)
4 large eggs
3 cups all-purpose flour
1 cup granulated sugar
½ teaspoon kosher salt
2 cups packed light brown sugar
1 heaping cup peanut butter eggs, coarsely chopped
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
Equipment:
stand mixer
bowl
oven
frying pan
toothpicks
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.
Step by step:
1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work.
2. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
3. Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much.
4. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.
Nutrition Information:
covered percent of daily need
