Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2/3 cup crunchy peanut butter
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups roughly crushed Oreos
- 1/2 cup chopped chocolate
Directions
- Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat together your brown sugar, granulated sugar, and melted butter. Add in your peanut butter and mix to combine. Add in the eggs, one at a time, beating after each addition. Add in the vanilla. Gradually add in the flour mixture, mixing until just moistened. The dough will be thick. Fold in the crushed Oreos (my preferred method to crush these it placing them in a sealable plastic bag and then bashing them with a rolling pin – it’s fun!) and chopped chocolate.
- Butter a 9×13-inch baking dish (and I mean really butter it – you can use parchment paper or foil to line, if you like, but this dough is thick and it makes it hard to spread when you’re wrangling paper or foil) and use your hands to press the thick dough into the pan. You may think that the dough is too thick – don’t stress out, just listen to me and everything will be okay. Bake for 30 minutes or so, until the blondies are lightly golden and set. Allow these to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week.