that thing called peanut butter

There are certain flavours from my pantry which have a mental tag attached to them, bearing indication of their crowd ranking within the household. Anything decadently drowned in chocolate, for example, will be a dream for myself, but a nightmare to the sister. Quickbreads and yeasted treats glistening in cinnamon sugar get an immediate thumbs up from the dad whilst the aroma wafts through from within the oven. Loaf cakes complimenting the natural flavour of fruits would find itself frequented by the mother one too often.

But peanut butter?

It just falls under the category of I-don’t-know-what-to-make-of-it.

But hypothetically speaking, if I were to use my favourite brownie recipe as a base, tweak around the ingredient ratio, and add in creamy peanut butter, it should possibly be a winner. After all, I’ve already done it with cinnamon, and that most certainly became a household favourite. Having said that, one must never take chances, and a gratifying just-for-good-measure throw of chocolate chips must definitely offset any possible chance of backfire in plan, yes?

And yet, I still had my doubts.

If it was anything to go by, the peanut butter aroma filled the house while these were baking, concomitantly piquing the interest of the parents, and intrigued me with a sense of curiosity. One bite into these chewy golden squares, I was surprised at its richness, still trying to decide if I loved it, while the mother in the background grabbed her second piece. A second bite proved testament to a lovely pairing of flavours;– the chocolate chips adding a subtle sweetness to the salty nutty texture of the blondies;– leaving me pondering on how it would fare amongst a chocoholic crowd, while the father in the background sliced into his second piece. Leaving aside a piece for the next day, I anticipated a loss of flavour or texture, but was pleasantly surprised when it left me with the exact same epicurean experience the evening before.

Which in my case would be, yes, I’m still undecided on this whole peanut butter thang.

Chewy Peanut Butter Blondies

1/3 cup butter
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
1 cup plain / all-purpose flour
1 tsp baking powder
1/4 cup mini chocolate chips (optional)

  1. Preheat oven to 180Β°C. Lightly grease an 8-inch square pan.
  2. Melt the butter over low heat. Whisk in the peanut butter and brown sugar. Leave aside to cool for a minute.
  3. Whisk in the eggs and vanilla until smooth.
  4. Stir in the flour and baking powder. Stir in the chocolate chips, if using.
  5. Spread the mixture into the prepared pan, and bake for 20 – 25mins, or until a toothpick inserted in the center comes out clean.

84 thoughts on “that thing called peanut butter

  1. the mister

    These look, as we say, “GOOSE!” I lurrrve your blondies! πŸ˜€

    Speaking of peanut butter and indecisiveness, I can never remember whether I prefer creamy or chunky… Hmmm…. πŸ˜€

  2. ovenhaven Post author

    faizuL: Thanks, sweetie! πŸ™‚

    thecoffeesnob: Hehe, I think you’d like this! πŸ™‚

    arugulove: Thanks for dropping by!

    percicilan: Haha, I totally understand where you’re coming from. There’s always two clear camps when it comes to peanut butter, and I still haven’t decided where I belong to πŸ˜›

  3. Maya

    Oh Yumz!! Saw peanut butter blondies on Allen bake on Friday n was planning to bake some for my cousins yesterday but I was too tired πŸ˜›
    It’s almost E same recipe as hers…only tht she uses white chocolate chunks πŸ™‚

    You always have such nice perfect cuts! Do you store E brownies/blondies in E fridge b4 cutting?

  4. Elisabeth S. Paquet

    Wow, These sound interesting. I have some peanut butter in the cupboard begging to be used and I just never knew what to do with it! ( I mean you can only eat so many peanut butter and jam sandwiches..) Thanks! Can’t wait to try them. πŸ™‚

  5. zegor

    Yum, peanut butter! Those cookies look pretty tasty.

    There’s a peanut butter & chocolate ice-cream at Baskin Robbins… I always get it, it’s heaven! πŸ™‚

  6. ovenhaven Post author

    Maya: I guess you’re referring to Rachel Allen? I’ve heard quite good reviews about her bakes, but have never watched her show, nor tried out her books! Should definitely remember her the next time I troop down to the library. Oh, and I didn’t fridge these; I only fridge really fudgy brownies, or those soft gooey ones.

    Lakia: I hope your family will like it!

    Jelisa: Thanks for dropping by!

    Elisabeth S. Paquet: One of my favouritest way of using up peanut butter would be to make peanut butter sandies! They’re really quick to do, and surprisingly quick to be wiped out as well πŸ˜›

    zegor: Ah, I always eye Baskin Robbins when I head down to Malaysia. That flavour sounds great!

    thebrokenwindow: Wish I had some to send over!

    cooper: Ooops! Haha πŸ˜›

    yani: Thanks for dropping by πŸ™‚

  7. Mel

    Wow these look amazing! Will have to give them a try soon πŸ™‚

    Noted with interest too that you’re a fellow Singaporean… hehehe! Glad that you are baking! I am based in New Zealand.

  8. The Little Teochew

    That thing called talent. Which is you, dearie. The blondies look awesome, like everything else you make. I still love my peanut butter best when it is creamy and straight from a jar . πŸ˜‰

  9. Moranna

    Yes, I’m vert nuch a do/don’t fan of peanut butter. I start a new jar with ‘why don’t I buy this more often’, but before I’ve got to the end I know why!! I will give your recipe a whirl I think – thanks!

  10. ovenhaven Post author

    Mel: Hi there, fellow SG-an! *waves* I’m hopping over to your blog now πŸ™‚

    The Little Teochew: Awww, you’re really too sweet, dearie πŸ™‚ Unfortunately, I don’t share the same love for peanut butter! The best way for peanut butter to go would be on my toast, slathered with Nutella alongside it.

    Moranna: Haha, that happens to me one too often as well! Thanks for dropping by πŸ™‚

    Torithy: Hope you’ll like them! πŸ™‚

  11. felicia

    PEANUT BUTTERRRRR! its a lifelong addiction!
    i find it annoying when it sticks to my palete though.
    still.. i somehow can stop licking peanut butter off a spoon while watching tv.
    ahh. haha. tweaking recipes can be tricky!
    looks like you’re turned out more than well πŸ™‚ yum!

  12. spottedmist

    the pics just drive me nuts — pardon the pun. thanks for sharing this wonderful recipe! can’t wait to try it myself xD

  13. thatcolinbloke

    This is perfect, i have given up chocolate and love peanut butter, I can now get a brownie fix, thanks

  14. prerrnamirchi

    Now I know exactly what to do with the lil bit of PB i’m left with. Thnx for sharing! Great blog btw πŸ™‚

  15. grace

    one must never doubt the power of peanut butter! your blondies look great, even though they’re streaked with blobs of brunette. πŸ™‚

  16. ovenhaven Post author

    felicia: Haha, a life-long addiction, seriously?? For me, I reckon that ought to be Nutella. Interestingly enough, the one reason I’m iffy about peanut butter is the whole sticking-to-the-roof thing. I don’t have arachibutyrophobia, though. Just iffy about it. Haha πŸ˜›

    spottedmist: Love the pun! πŸ˜› Thanks for dropping by πŸ™‚

    thatcolinbloke: Thanks for dropping by..

    prerrnamirchi: Glad to be of help!

    grace: Blondies with brunettes, who would’ve thought! πŸ˜›

  17. zurin

    i like peanut butter on toast bu tnot in bakes…strange isnt it…..but these look tempting…you have such a way with bakes that everything u make looks special. ^^

  18. ovenhaven Post author

    zurin: Awww thanks dearie! I love peanut butter cookies, but I think that’s about as far as I’d go in terms of peanut butter in bakes πŸ˜›

    mayalin: Thanks!

    shutterboo: Not a problem πŸ™‚ Thanks for dropping by!

  19. Tara Aarness

    Thanks for posting not just the blog, but recipes and photos, as well. As soon as our kitchen remodel is complete, these beauties will be comin’ out of our virgin oven. πŸ™‚

  20. Nora@LiveLifeEatRight

    Happy National PB day!!!! I’m currently snacking on a PB&J Lara bar to honor this day but would MUCH rather have one of those blondies!!! They look fantastic, I’m going to have to make them the moment I get home!!

  21. Pingback: Battle of the Books « Miss Zimmerschied's Blog

  22. devourslowly

    Sounds perfect πŸ™‚ I have been wanting to make something with peanut butter for a long time now. Thank you for sharing the recipe!

  23. saleblan

    I adore peanut butter and this recipe sounds perfect. πŸ˜€ Thanks so much for sharing! πŸ˜€

  24. Christopher

    BTW, I’ve heard it’s best to go with mainstream, processed PB when baking, versus “natural” style (I guess the oils help). What do you think? I’m going to give it a shot using natural style. Hmmmm….

  25. sunshineonthesewertop

    YUM! Thanks for sharing. I adore peanut butter. These look delicious. I will certainly be making these lovely treats for myself this weekend.
    Thanks so much.

  26. cityhippyfarmgirl

    Oh they look devine! I just made a coffee and they would go perfectly right about now. Thanks for sharing that recipe. I second the Baskins Robins Peanut butter and chocolate icecream- you will never look back.

  27. ovenhaven Post author

    Tara Aarness: Awww, and when they do, I hope you like them! Best of luck with the makeover πŸ™‚

    Nora: I only realised it was National PB Day after reading about it on Twitter. What a coincidence!

    devourslowly: Not a problem πŸ™‚

    saleblan: Hope you’ll like these!

    Christopher: I’ve only ever tried baking using the processed PB, so I must say I’m not in a position to comment. Thanks for dropping by..

    Michael Moreno: Thanks for dropping by..

    mewhee2: Not a problem. Hope you’ll like them πŸ™‚

    xpressionista: I hope you will!

    the dish diva: Precisely, though I must add that anything with chocolate’s already a winner in my books πŸ˜›

    cityhippyfarmgirl: Sounds like I really should give that flavour a try then!

  28. ania

    ooohhh… i love peanut butter! (my favorite peanut butter sandwich is with honey & whole grain + a glass of milk) bread. i’m saving this recipe – thank you for sharing!

  29. ctrlzworld

    mmm peanut butter–this post reminds me of when I was in India. Generally I’m only so-so on peanut butter–I can take it or leave it. Traveling around SE Asia, I found out that apparently the rest of the world thinks that people from the US are MAD about peanut butter. Every shopkeeper kept asking me if I wanted the stuff. “Ma’am, I have something very special for you ” (holding up a $10 jar of peanut butter, the mini size.) I have to admit, after having Indian food breakfast lunch and dinner for six months, having peanut butter on crackers was mind blowing,. It’s not that I don’t like Indian food, I LOVE Indian food, but sometimes you just miss food from home, you know?

  30. ovenhaven Post author

    k: Thanks!

    Cookie Cutter: I’ll swap abit of my baking for your sewing talent! πŸ˜€

    johnryanrecabar: I’ve never tried homemade peanut butter before. Should definitely give it a go.

    pt4themind: Thanks for dropping by..

    ania: That does sound absolutely delish. You had me at wholegrain πŸ™‚

    hakuko: I hope you’ll like it!

    ctrlzworld: Gosh, I totally laughed out loud reading the “something very special for you” bit. Haha! But yes, I understand where you’re coming from. Thanks for sharing the story! πŸ˜›

  31. Maya

    You are good with E knife then! :p

    Yes2, Rachel Allen and her baking prog, “Allen bake” is encoring on Ch 16.
    And yes, you should try to get her book. I’d tried a few recipes and I loved ’em! πŸ™‚

  32. Bridget

    The recipe really does sound delicious with the peanut butter. However, I’m wondering if this same recipe can be used with Almond Butter?

  33. ovenhaven Post author

    Bridget:Hi Bridget, I’ve never tried almond butter, but from what I’ve checked online, there shouldn’t be a problem. Almond butter’s often used to replace peanut butter in bakes, with a 1-to-1 substitution. Do give it a try!

  34. C...

    Yum! How did you do this with cinnamon… my autistic son loves cinnamon and I’d love to try and see if he’d eat another cinnamon based food. He’s very picky.

  35. Elisabeth S. Paquet

    Delicious AND Easy! Although mine didn’t look exactly like your photo… my chocolate chippers melted a bit and swirled around… :/ I can’t wait till all the bars are gone so that I can make the peanut butter sandies that you suggested and the nutella cupcakes too!

  36. teacherwithoutborders

    Hi ovenhaven,

    You know, immediately after I read this post, I decided to make this recipe. I’ve never made blondies or brownies before. My desserts are pretty much limited to chocolate chip cookies, so by making the peanut butter treats, I am slowing expanding my sweets repertoire. However, there was a little snag. The stove was not set exactly to 180 C (maybe 175), so when I pulled the blondies out the oven, the middle was still like dough. So, I put them back in the oven not sure how much longer they should stay inside. As a result, I think they were cooked too long (the edges are quite crispy and crumbly). The dessert itself is very firm on top, but the inside is chewy. So, it’s not so bad after all. I hope to take more recipes from you site in the future insha Allah. Also, I would like to add you to my blogroll.

    Thanks again!

  37. ovenhaven Post author

    Ciara: And when you do, I hope you’ll like it! πŸ™‚

    aperigord: Thanks for dropping by.

    C: The link’s actually provided in the post, but here it is. You can feel free to bake it in an 8-inch square pan for a more ‘blondie look’ πŸ˜›

    Elisabeth S. Paquet: Glad you liked them, Elisabeth! Swirled melted chocolate does sound good, though πŸ˜›

    teacherwithoutborders: Good on you for expanding your baking repertoire! Here’s the thing about baking brownies and blondies. As with a no. of other bakes, they continue baking after being removed from the oven. So, regardless of the oven temperature, you’d want to remove the brownies only after a skewer inserted in the middle has some moist crumbs attached to it. Moist crumbs, not sticky dough!

    If it’s still doughy, just increase the baking time, checking at every minute or two. Once you get that moist crumbs to the skewer part, then remove the brownies from the oven. The edges will always have a more crisp texture, because the edges of brownies/blondies cook faster than the center (hence the creation of edge brownie pan for fans of the crusty brownie edges), so make sure you don’t stick your skewer at the edges. Hope that helps. I’ll try to post a guide to brownies soon πŸ™‚

  38. sams


    hope you dont mind but i posted the recipe on my blog- linking it back to you of course!

    (i baked a batch today and they were exactly how i imagined them to be! sinfully good!)

  39. Joanne

    You know, if you need a taste tester…just to make sure these are absolutely fantastic. I can be that person for you. Because if there is one thing that I know I love? It’s peanut butter. These look amazing!

  40. Pingback: Bites from other Blogs | Toys and Hobbies

  41. Pingback: Our Writing Center and Some Yummies « Adversaria Feminina

  42. Baking Monster

    Thank you so much! A lot of my family is allergic to chocolate so were always looking for suybsitute desserts, I think I will add some peanut butter baking chips to it and it will be perfect!

  43. Pingback: Beef with Simon « Can the Wii Fit make me fit?

  44. elle

    I just took these out of the oven, and they’re fabulous! I cut the sugar to 1/3 cup, loosely packed, and the flavor is still superb. Thanks for a great recipe.

  45. ania

    I made them! Used crunchy peanut butter though. Hopefully that’s going to work too. Having people over tomorrow night for our usual session of LOST – we’ll see what they think! Thanks again!

  46. Little Fire

    Just been catching up with some of my blog reading and am intrigued by this Blondie recipe, it sounds absolutely gorgeous and I will definitely be giving it a go. I didn’t even know there were such things as Blondies…:) Wonderful blog, keep up the great work and thanks for the recipes.

  47. ovenhaven Post author

    Thank you for dropping by πŸ™‚ I hope you’ll give this a go, it’s super easy and I’ve got raving reviews from those who’ve tried!

  48. Pingback: testing out the tried and tested [recipe: chocolate chip bread pudding with vanilla sauce] « :: epicurean escapism ::

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s