Peanut Butter Blondies with White Chocolate and Pecans

By broots

Source: At Home with Magnolia: Classic American Recipes from the Owner of Magnoila Bakery by Allysa Torey 2006

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup smooth peanut butter
• 3/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 3/4 cup coarsely chopped toasted pecans
• 1/2 cup chocolate chips*
• 1/2 cup coarsely chopped white chocolate

Preparation

Step 1

Preheat oven to 325F.
Grease and lightly flour and 8 inch square baking pan.
In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the butter with the peanut butter and the sugars until smooth about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans, chocolate chips and the white chocolate, reserving 2 TBSP of each.
Spread the batter evenly in the prepared pan. Sprinkle the reserved pecans, chips and white chocolate evenly over the top and, using a spatula, gently press into the batter. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached.
Do not overbake. Allow to cool to room temperature before cutting and serving.

*the original recipe calls for peanut butter chips and I didn’t have any so I used chocolate chips instead.