Peanut Butter Chocolate Chip Blondies with Fresh Milled Flour
These Peanut Butter Chocolate Chip Blondies with Fresh Milled Flour are incredibly delicious. With a winning combination of peanut butter and chocolate, these will be your new favorite sweet treat. Like their chocolatey cousins, the brownie, these blondies have slightly crispy crave-worthy edges, yum!
I like to call these “back pocket blondies”. It’s not what you think. I don’t have a butt-warmed blondie with me ready to eat at all times. It’s because this recipe is often revisited when I need an easy and delicious crowd pleasing treat.
Tips and ingredient notes
What you need for Peanut Butter Chocolate Chip Blondies with Fresh Milled Flour (sunshine optional, but always recommended):
Pan size: An 8×8 inch square metal pan is perfect for this recipe.
Prepare the pan: Create a parchment paper sling by cutting or folding a piece of parchment paper to fit the bottom. Let the excess hang over the sides. Lightly spray the pan, add the parchment paper, then lightly spray the parchment paper sling. This will make for easy pan removal.
Butter and peanut butter: Melt unsalted butter in the microwave or on the stovetop. Then remove from heat/microwave and whisk in the peanut butter until melted. Let the mixture cool for 5ish minutes.
Wheat berries: Soft white wheat berries are the best choice for tender blondies.
Toppings: Add dark chocolate and/or mini peanut butter M&M’S on top. It adds a really nice flavor differentiation between the dark chocolate and sweet peanut buttery blondie.
After baking: Cool the blondies in the pan at least 30 minutes. Cut the blondies into into 16 squares.
Peanut Butter Chocolate Chip Blondies with Fresh Milled Flour
Ingredients
- 1 stick unsalted butter 113 grams
- 1/3 cup creamy peanut butter 87 grams
- 156 grams soft white wheat berries 1 cup
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar 220 grams
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup semi sweet chocolate chips
- 1/4 cup total toppings 2 tablespoons chopped dark chocolate & 2 tablespoons mini peanut butter M&M’S
Instructions
- Preheat the oven to 350 degrees. Spray a 8×8 inch square metal pan lightly with cooking spray, fit the pan with a parchment paper sling, then lightly spray the parchment paper, set aside.
- In a microwave safe bowl or saucepan on the stove, melt the butter, then remove from heat and whisk in the peanut butter, until all melted together, set aside to cool for 5ish minutes.
- Mill the wheat berries into a medium bowl, add the baking powder and salt and whisk to combine, set aside.
- In a large bowl, whisk together the brown sugar and melted peanut butter/butter mixture until combined. Then add the egg and vanilla and whisk well. Add the flour mixture and 3/4 cup chocolate chips and fold with a spatula until everything is just combined and no dry flour remains. Spread into the prepared pan.
- Bake for 20 minutes, remove from the oven and top with mini peanut butter M&M'S and chopped dark chocolate. Return to the oven and bake for 8-14 more minutes, until a toothpick inserted in the middle comes out with just a few crumbs. Let cool in pan for at least 30 minutes. Then remove, cut and enjoy!