What do you do when you have half a batch of cream cheese frosting left in the fridge? You mix it with peanut butter and an egg and bake it on top of a blondie batter studded with peanut butter chips. Or at least that’s what I did with my leftover frosting.
I had made a small two-layer 6-inch round carrot cake for my friend’s birthday but for some reason still made a full batch of cream cheese frosting. So then I had to find something to do with it because letting frosting go to waste would be a tragedy. Initially I planned to make a chocolate cake, mix some peanut butter in with the frosting and call it a day, but then another friend asked for brownies. So then I was planning to make a peanut-butter-marbled-brownie thing but when I got home and found my pantry lacking in chocolate (I don’t know how I allowed that to happen), I settled on blondies.
Somehow despite not having any chocolate in the house, I did have an almost-empty bag of peanut butter chips so the peanut-butter-marbled-brownie thing became the peanut-butter-marbled-blondie thing. Only the peanut butter and cream cheese mixture is pretty much the same color as the blondie base, so I couldn’t really call it “marbled.” So I present to you Peanut Butter Cream Cheese Blondies.
It turned out to be a great pairing. You get a nice, soft top layer with the peanut butter and cream cheese while the blondie base is chewy and dense. Definitely serve these with a glass of milk.
- 1 1/2 sticks butter
- 1 1/2 cups light brown sugar
- 3 eggs, divided
- 1 1/2 tsp vanilla
- 1 1/2 cups AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup peanut butter chips
- 1/2 batch cream cheese frosting (or, for those of you who don’t have it laying around in your fridge: 8 oz cream cheese and 1/2 stick butter, both softened, mixed together with 1 1/2-2 cups powdered sugar and a splash of milk)
- 1/2 cup peanut butter
Preheat oven to 350 F. Line a 9×13 pan with parchment.
Cream butter and sugar in the bowl of a stand mixer. Add 2 eggs and the vanilla and mix until well combined. Stir in flour, baking powder, and salt. Stir in peanut butter chips.
Mix the cream cheese frosting with the peanut butter and the remaining egg.
Pat most of the blondie base into the pan – this is a thick batter, so using your hands is easiest. Pour the cream cheese mixture over the top and dollop the remaining blondie batter on top of that.
Bake 40-45 minutes or until the cream cheese mixture is just set. Let cool completely before slicing. Pour yourself a glass of milk and enjoy!