Description
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!
Ingredients
Units
Scale
Instructions
- 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!