Here’s what I said about these bars back in 2011:
As I was pouring the Peanut Butter Chocolate Chip Blonde Brownies batter into its pan to bake I was already dreaming up this recipe in my head.
I would cut down on the butterscotch chips by about half as this seemed to be the overwhelming flavor going on in this brownie. Other than that, I have few complaints. They turn out sorta crispy on top and chewy in the center. I cooked them five minutes longer than what the recipe calls for.
Heeding my own warning, I decided to cut down on the butterscotch chips and add in an equal amount of peanut butter chips. I had no issues with the amount of butterscotch flavor in the updated recipe. I baked the bars for 35 minutes (five minutes less than I did the first time) and was a bit disappointed when I went to cut into the bars the next day. I was hoping they would be slightly underdone but that wasn’t the case at all. They were thoroughly baked. I adjusted the recipe to provide a range of 10 minutes in case you also like your baked good sorta under-done.
- 1 ½ c. brown sugar
- ½ c. peanut butter (I prefer crunchy)
- 3 eggs
- ½ c. butter, softened
- 1 tsp. vanilla
- 1 c. flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ c. butterscotch chips
- ½ c. peanut butter chips, plus more for garnish
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together sugar, peanut butter, eggs, butter and vanilla. In a separate bowl mix together the flour, baking powder and salt.nAdd dry ingredients to the wet ingredients and stir until smooth. Stir in chips.
- Spread into ungreased 9×13-inch pan. Bake for 25 to 35 minutes. They are done when they’re cracking and brown along the edges. Cool, cut and serve.