CHOCOLATE and PEANUT BUTTER BLONDIES
2 sticks of unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
2 teaspoons good vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup peanut butter chips
1 cup milk chocolate chips
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Spray a 9x13 baker with baking spray.
In a medium mixing bowl combine the flour, baking soda, salt and cinnamon. Whisk together to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and sugar on low speed at first to incorporate; then cream at high speed for a few minutes. It should be light and fluffy. Scrap down sides as needed. Reduce the speed to low, and add the vanilla and one egg at a time, mixing until combined. With the mixer still on low, add the flour mixture a little at a time. Mix until incorporated. You'll have more of a dough than a batter.
Stir in chips and nuts by hand. Don't over mix.
Spread dough in the prepared pan and bake in the center of the oven for 30 minutes. Making sure toothpick comes out clean.
Remove from oven and allow to cool before cutting into squares.