Crinkle Top Chocolate Peanut Butter Skillet Blondies
desserteasygooeyone-panpantry staples
Yield: 12Prep: PT20MCook: PT25MTotal: PT45M
Ingredients
You have 4 of 11
protein
- ○3eggs(large, at room temperature)
- ✓3/4 cuppeanut butter(creamy)
dairy
- ✓2 sticksbutter(salted)
grain
- ○1 cupall-purpose flour
pantry staple
- ✓1 teaspoonbaking powder
- ○flaky sea salt(optional)
- ✓1 cupsugar
- ○1/2 cuplight brown sugar
- ○2 teaspoonsvanilla extract
other
- ○2-3 ouncesdark chocolate chunks(chunks)
- ○1 cupsemi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Add the butter to a 10-12 inch oven safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often.
- Remove from the heat and stir in 1/2 cup peanut butter, the sugar, brown sugar, and vanilla. Let this cool until no longer hot, about 10-15 minutes.
- In a small bowl whisk the eggs for 2 minutes until bubbly on top. Stir the eggs into the peanut butter mix. Add the flour and baking powder. Gently stir in the chocolate chips and swirl the remaining 1/4 cup peanut butter into the dough, don't worry about making it perfect. Push the chocolate chunks into the dough.
- Transfer to the skillet oven and bake for 22-25 minutes, just until set around the edges, but gooey in the center. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.