Chocolate Covered Peanut Butter Blondies
With dark chocolate, peanut butter, and a slight hint of coffee, these easy, buttery, and soft blondies are just about as irresistible as a baked good can get! Yields about 30 blondies
Servings Prep Time
30blondies 10minutes
Cook Time
20-22minutes
Servings Prep Time
30blondies 10minutes
Cook Time
20-22minutes
Ingredients
Peanut Butter Blondie
Chocolate Topping
Instructions
  1. Place a rack in the middle of the oven and preheat the oven to 350°F. Lightly spray or grease a 9″x13″ pan with cake release or oil and line with parchment paper. (The cake release/oil helps to keep the parchment in place). Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Make the brown butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Add 3/4 cup of peanut butter and stir until melted. Transfer to a large mixing bowl.
  4. Add the light brown sugar to the large bowl and whisk until fluffy. One at a time, whisk in the eggs until fully combined. Whisk in the vanilla and espresso/coffee.
  5. Using a spatula, stir in the dry ingredients until fully combined. Stir in the peanut butter chips.
  6. Transfer the blondie mix to the prepared pan. The batter will be thick. Using your a spatula or your hands, push the batter to the edges until it evenly fills the pan.
  7. Bake 20-22 minutes. The center will still feel soft and underbaked to the touch.
  8. While still a bit warm, use a spatula to spread the other 1/4 cup of peanut butter over the top of the blondies. Allow to cool completely.
  9. Make the Chocolate Topping: Combine the chocolate, 2 Tbsp peanut butter, 2 Tbsp coffee, and light corn syrup in a medium, microwave-safe bowl. Microwave for 30 seconds on high. Remove and stir. Continue to microwave at 15 second intervals on high, stirring in between, until fully melted. Stir in the coffee grounds and pour over the blondies. Smooth the surface of the chocolate with a spatula and sprinkle with a bit of coarse or flaked sea salt.

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