Dessert, to me, is something rare. As a picky individual, dessert recipes need to capture my attention as well as my appetite. Chocolate and Peanut Butter do just that. Here are three recipes that will capture the attention of family and friends! But first: what’s the difference between a brownie, a blondie, and a bar?
A brownie, a blondie, and a bar…
Sure, it sounds like the start of a bad joke, but the differences in these three are no laughing matter. The quicker you find them out, the quicker you can become that baking expert you’ve always wanted to be!
Put simply, brownies have cocoa, blondies have butterscotch (butter and brown sugar), and bars are…well, bars are all over the place, really. Bars can have a cookie-like base, cake-like base, brownie-like base, or I’ve seen bars be more like pies (lemon bars). Bars can even be no-bake recipes (Nanaimo bars).
Chocolate-Peanut Butter Baking Recipes
Whether you prefer a brownie, a blondie, or a bar, here are three recipes you’ll enjoy baking and eating!
With the exception of the No-bake bar, these recipes come from the baking giant: Betty Crocker
Peanut Butter Swirl Brownies:
- 2/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 2 tablespoons milk
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup peanut butter
- 1/3 cup peanut butter chips
- 1/3 cup baking cocoa
- 1/3 cup semisweet chocolate chips
- Heat oven to 350ºF. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
- Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
- Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.
Chocolate-Peanut Butter Blondies:
- 1 1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
- Heat oven to 350°F. Grease 13×9-inch pan with shortening or cooking spray.
- In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in peanut butter, vanilla and eggs until well blended. Stir in flour and baking powder. Stir in chocolate chunks. Spread in pan.
- Bake 30 to 35 minutes or until set and golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
No-Bake Chocolate Peanut Butter Bars:
- 1/2 cup (115g) salted butter, melted*
- 1 cup graham cracker crumbs (about 8 full sheets)
- 1 cup (120g) confectioners’ (powdered) sugar
- 3/4 cup + 2 Tablespoons (215g) creamy peanut butter (not natural style)
- 1 cup (180g) semi-sweet chocolate chips
- Line a 8×8 or 9×9 square baking pan with aluminum foil. Set aside.
- In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
- In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
- Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator. Serve chilled.
The flavor combination of chocolate and peanut butter is sure to win you (brownie) points with family, friends, and among guests next time you decide to show off your baking skills!
Have a favorite baking recipe? Care to share in the comments below? I’d love to hear from you!