Peanut Butter and chocolate chips were made for each other in this peanut butter chocolate chip skillet blondie. And best of all, eat it right out of the skillet!
Dish Count :: 1 Bowl, 1 Skillet
Somewhere, there is a really embarrassing photos of me from college, getting ready for a night out, decked out in a tank top and sarong for a beach party (in the middle of the wheatfields – the irony is not lost on me), and me sitting on the couch with a bag of chocolate chips in my lap with a spoon of peanut butter dipped into that bag of chips hanging out of my face. It’s so sexy. How did Ben ever resist?
This embarrassing anecdote is only meant to cement that peanut butter and chocolate chips are MFEO – made for each other! And you should not resist the urge to make this peanut butter chocolate chip skillet blondie! Yes, make it. Now. Right now.
There isn’t much I want to do with this summer heat besides lay about and not do much of anything but lay in a pool. I know this isn’t exactly the most bikini worthy dessert, but just go with it. Sometimes you just have to sin a little. Or have a slice and take the rest into work for the hyenas you work with and let them pick the skillet clean. That is the beauty of working in an office, isn’t it? At least that’s one of the pluses for me – I just have the guys I work with eat the rest of everything I bake to absolve me of the guilt! Works like a charm.
Peanut Butter Chocolate Chip Skillet Brownie
- 1/2 cup Butter, melted and cooled
- 2/3 cup Peanut Butter, smooth
- 1/2 cup Brown Sugar or Coconut Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Flour
- 1 cup Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, peanut butter, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.
- Stir in 3/4 of the chocolate chips.
- Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook.
- Top with remaining chocolate chips, more if you're feeling daring. Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.
- Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the blondie will set entirely.
- Drizzle with additional softened peanut butter if desired, or ice cream!