Peanut Butter Blondies
These peanut butter blondies have all the flavor of your favorite peanut butter cookies in fudgy, chewy, cookie bar form. They’re like a brownie in texture, but ALL peanut butter in flavor – thanks to peanut butter in the batter and the fact that they’re filled with peanut butter chips.
Warning – these are for true peanut butter lovers only.
I can’t believe we are here today.
What began as a simple way to share my recipes with friends and family has turned into this full blown career and actual grown-up business. (WHAT in the world!)
I originally posted this peanut butter blondie recipe waaaaaay back in 2015 (about a week after I first “launched” my blog). But I knew I could improve the recipe to:
be chewier
have a better balance of peanut butter flavor without being too rich
and make a bigger batch
So it was time to get recipe testing.
5 Things I’ve Learned
1) Don’t compare your start to someone else’s middle. The comparison trap is loud and it is real. But look where I was 5 years ago with my peanut butter blondies (omg that picture, I can’t). Blogging is a journey and you’ll always be learning. It’s practically suicide to compare your blog to someone else’s. You are on two completely different paths and you are two completely different people.
2) Not having an “off” switch is the hardest part. The internet, it doesn’t turn off. And the work on a content-based website, it never ends. You have to learn to give yourself breaks.
3) It’s ok to give up some control. Hiring assistants and giving them a piece of “my baby” has been the hardest, albeit most rewarding emotional and mental experience of this career. I strongly encourage bloggers who constantly feel like they are fighting a demanding uphill battle to considering the hiring process. Turns out, there are a lot of food and internet lovers out there willing to help! If you’re generally burnt out, your work will suffer. And readers can tell! Hiring help has revived my passion and now I am consistently in touch with why I started my blog in the first place: because I love baking.
4) This is a ride, not a destination. The internet is fast-paced, but blogging is a slow and educational journey. It doesn’t happen overnight.
5) Do it for the right reasons. And that reason shouldn’t be money. If blogging is your full-time gig, it’s certainly imperative to have a strong and consistent income to support yourself and supply for your family. But that shouldn’t be the reason WHY you blog. You should blog because you are passionate about it.
Ingredients
Directions
Warning – these are for true peanut butter lovers only.
I can’t believe we are here today.
What began as a simple way to share my recipes with friends and family has turned into this full blown career and actual grown-up business. (WHAT in the world!)
I originally posted this peanut butter blondie recipe waaaaaay back in 2015 (about a week after I first “launched” my blog). But I knew I could improve the recipe to:
be chewier
have a better balance of peanut butter flavor without being too rich
and make a bigger batch
So it was time to get recipe testing.
5 Things I’ve Learned
1) Don’t compare your start to someone else’s middle. The comparison trap is loud and it is real. But look where I was 5 years ago with my peanut butter blondies (omg that picture, I can’t). Blogging is a journey and you’ll always be learning. It’s practically suicide to compare your blog to someone else’s. You are on two completely different paths and you are two completely different people.
2) Not having an “off” switch is the hardest part. The internet, it doesn’t turn off. And the work on a content-based website, it never ends. You have to learn to give yourself breaks.
3) It’s ok to give up some control. Hiring assistants and giving them a piece of “my baby” has been the hardest, albeit most rewarding emotional and mental experience of this career. I strongly encourage bloggers who constantly feel like they are fighting a demanding uphill battle to considering the hiring process. Turns out, there are a lot of food and internet lovers out there willing to help! If you’re generally burnt out, your work will suffer. And readers can tell! Hiring help has revived my passion and now I am consistently in touch with why I started my blog in the first place: because I love baking.
4) This is a ride, not a destination. The internet is fast-paced, but blogging is a slow and educational journey. It doesn’t happen overnight.
5) Do it for the right reasons. And that reason shouldn’t be money. If blogging is your full-time gig, it’s certainly imperative to have a strong and consistent income to support yourself and supply for your family. But that shouldn’t be the reason WHY you blog. You should blog because you are passionate about it.
Ingredients
- vegetable oil cooking spray
- 1 cup crunchy peanut butter
- 1/2 cup butter, softened
- 2 cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
- Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
- Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.
