Peanut Butter Swirl Chocolate Chip Blondies

If I want a sure-fire dessert hit with my boys, I know exactly the combo to go-to: peanut butter and chocolate.

Peanut Butter Swirl Chocolate Chip Blondies :::

Enter Averie Sunshine's book, Peanut Butter Comfort.  It arrived on my doorstep a few weeks ago and I've been salivating over the more than 100 recipes and gorgeous pictures every since.  I'm talking, you'll want to eat peanut butter for every meal for the rest of your life recipes.

Peanut Butter Swirl Chocolate Chip Blondies ::: bake at 350 blog

If you have a peanut butter lover in your life, they need this book. Or someone to make them the recipes from this book.

peanut butter swirl chocolate chip blondies

I let Jack pick our first recipe to try.  (I let him choose because I truly wanted to make ALL of them.)

*this recipe originally appeared on the blog 6-2013.

Peanut Butter Swirl Chocolate Chip Blondies :::

He chose the Peanut Butter Swirl Chocolate Chip Blondies...and oh. my. gosh.  They are dreamy.  Rich, creamy, delicious.

Peanut Butter Swirl Chocolate Chip Blondies :::

Peanut Butter Swirl Chocolate Chip Blondies
{from Peanut Butter Comfort, with permission of Averie Sunshine}

yield: 9 large squares

1/2 cup (1 stick) salted butter, melted
1 cup packed light brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chocolate chips, divided
1/2 cup creamy peanut butter

Preheat oven to 350.  Line an 8x8" pan with foil and grease; set aside.

In a medium bowl, stir together the melted butter and brown sugar.  Add the egg and vanilla and stir to combine.  Add the flour and stir just until combined, taking care not to overmix.

Fold in 3/4 cups chocolate chips. Pour batter into the prepared pan, smoothing with an offset spatula if needed.

Melt the peanut butter in the microwave for about 45 seconds, on high power, and stir until smooth.  Evenly drizzle the peanut butter over the batter.  Run a knife through the batter, back and forth a few times, to marble it. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake for 25 to 28 minutes, or until the edges begin to slightly pull away from the pan.  The peanut butter won't appear fully done but will set up as the blondies cool.

Allow the bars to cool for at least 30 minutes before slicing and serving.  Store blondies in an airtight container at room temperature or in the refrigerator for up to 1 week.

Get in your kitchen this instant and make these beauties!  (I'll admit that was a little bossy, but DO IT!)

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