Start by preheating your oven to 350 degrees Fahrenheit. This step is crucial for achieving that perfect bake. Grease a 9-inch by 13-inch baking pan with a little butter or cooking spray, ensuring the blondies won’t stick.
In a medium saucepan over medium heat, melt the unsalted butter and dark brown sugar, stirring constantly until the mixture is smooth and well combined. This will take just a few minutes. Remember to keep an eye on it to avoid burning!
Once melted, remove the saucepan from heat and stir in the natural peanut butter. This will create a rich and creamy texture. Allow this mixture to cool slightly while you prepare the dry ingredients.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together to ensure everything is mixed evenly. This step is essential for a uniform texture in your blondies.
Next, add the eggs one at a time to the cooled peanut butter mixture, mixing well after each addition. The eggs will help bind your ingredients together and provide moisture.
Stir in the vanilla extract to enhance the flavor of your blondies. It adds a lovely aroma and complements the sweetness beautifully.
Now, pour the peanut butter mixture into the bowl of dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix—the batter should be thick and smooth.
Transfer the batter to your prepared baking pan and spread it evenly to the edges. Use a spatula to ensure the top is as smooth as possible.
Bake the blondies in the preheated oven for approximately 25 minutes, or until they are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Keep an eye on them as oven times can vary!
Once baked, allow the blondies to cool in the pan for about 10 minutes. While they cool, prepare the topping.
In a small saucepan over medium heat, combine the peanut butter chips and heavy cream. Stir until melted and smooth. Drizzle this mixture over the cooled blondies and spread it out with a knife.
Finally, sprinkle the chopped heath bits on top for that extra crunch and flavor. Allow the blondies to cool completely before cutting them into squares.
