Talking about these gorgeous Browndies, now you must be thinking what the hell is Browndie, so here’s the story for you… When I put them in the oven for baking till then they were suppose to be Blondies but then I got a call from my friend and by the time I checked my oven these ladies looked nowhere near Blondies, when my husband asked me what you made today so I thought for a minute and said Browndie = Blondie+Brownie but whatever be the name combination of Peanut Butter and Chocolate is deadly and addictive too.
1 Cup All Purpose Flour
½ Tsp. Baking Powder
¼ Tsp. Baking Soda
¼ Tsp. Salt
½ Cup Honey Roast Peanut Butter
6 Tbsp. Unsalted Butter, softened
2/4 Cup Light Brown Sugar
2 large eggs, whole
1 Tsp. Vanilla Essence
1 Tsp. Chocolate Essence
⅓ Cup Salted Peanuts, roughly chopped
⅓ Cup Chocolate Chips
Heat oven to 350 degrees F or 180 degrees C. Line a 9-inch square baking pan with nonstick foil, letting foil extend at two sides.
Sieve flour, baking powder, baking soda, and salt in a small bowl.
In a large bowl, beat peanut butter and butter with an electric mixer on medium speed, until smooth. Add brown sugar and beat until well blended.
Beat in eggs, 1 at a time but after adding eggs do not beat for more than 2 – 3 minutes. Add vanilla essence and chocolate essence.
Add flour mixture ⅓ at a time and fold gently with spatula until all moistened well. Stir in peanuts and chocolate chips.
Scrape batter into prepared pan and spread evenly.
Bake for 25 – 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely on a wire rack.
To serve, lift blondie from pan, using foil. Cut into 10 square bars and drizzle some peanut butter on top.