The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Peanut Butter Chocolate Chunk Brownies 

Blaise Doubman 

I am a brownie lover but I also love and appreciate a good blondie brownie. A true blondie brownie to me, which will vary from person to person, is a blonde brownie, meaning no chocolate, with lots of buttery notes, sugar and salt. The chocolate would come in a form of chocolate chips or chocolate chunks. Some blondies I like walnuts in and some I do not. It really depends. For a good blondie, in my opinion, you must use real butter. No exceptions at all! It really makes all the difference.

The recipe I am sharing today though is a peanut butter brownie. Yes, there is chocolate in the recipe, in the forms of chunks, but the actual recipe itself is a peanut butter blondie batter. The peanut butter is not that strong either because to get that flavor, the recipe calls for melted peanut butter chips instead of actual peanut butter. Actual peanut butter would make these brownies a little less moist and I did not want that. I think the melted peanut butter chips give it just the right amount of peanut butter taste. Nothing overpowering and nothing dry and stick to your mouth. Enjoy these with a tall cold glass of milk! 

Peanut Butter Chocolate Chunk Brownies 

1 stick unsalted butter, softened
1 cup white granulated sugar
10 oz package Reese’s peanut butter chips, melted
2 teaspoons pure vanilla extract
1 cup white all-purpose flour
1/2 teaspoon salt
10 oz package semi-sweet chocolate chunks

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl cream together the softened unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the melted peanut butter chips.

Beat in the pure vanilla extract.

Fold in the white all-purpose flour, salt and half of the semi-sweet chocolate chunks.

Pour into prepared pan and smooth out the top. Sprinkle the remaining semi-sweet chocolate chunks over the top.

Bake in preheated oven for 33 minutes. Remove and allow to cool slightly before cutting and enjoying.

Ask and Answer: I have been getting questions about Thanksgiving and what tips and tricks I have. I will share those in a later column but in the meantime, check out my website to see all my older past tricks and tricks and stay tuned for more!