Peanut Butter Blondies with Chocolate Chips

I’m a major creep on the train. I sit in the first cart, every day, at 8:06am and sit like a hunchback while perusing through the day’s news. I’m a train hermit. I don’t look up at the other bozos going to their respective daily grinds.


Unless there’s a mini family on the train. Not necessarily strollers and bibs, but toddlers and daycare kids. Moms in suits asking their daughters if they remembered to bring their show-and-tell doll. Dads finding juice boxes. Sons sleeping on laps.

I totally stand near those families. I totally creep.

They’re snippets of happiness. And I’m far too young to even think about families and yadda yadda yadda (don’t worry, Mom), but watching them is more energizing than a fat cup of coffee, more news-worthy than the latest hoopla on the internet.

And as I age yet another year, I’m glad that I’m not in a rush to get anywhere.

Why fast-forward through life, right? Right.

It’s my birthday. Time to make my own snippets.

Scoops of peanut butter in my face.

When chocolate marries peanut butter, they make beautiful babies. And when they experiment with butter, whoa.

Served best with ice cream and board games on the porch.

Peanut Butter Blondies with Chocolate Chips.

1/2 cup peanut butter (creamy, chunky, natural, Skippy, anything)
1 cup flour
5 tablespoons butter
1/2 teaspoon baking powder
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees Fahrenheit. Grease a 9×9 baking pan or line with parchment paper.

In a sauce pan, melt the butter and brown sugar until the crystals are gone. Cool to about room temperature (you don’t want the egg to cook!) before adding the egg, vanilla and peanut butter. Swiftly mix until smooth.

Sift the flour, salt and baking powder in a medium bowl. Add the dry ingredients to the wet and mix until fully incorporated.

Add the chocolate chips and fold until they’re evenly distributed.

Pour into the pan and bake for about 25 minutes, or until a toothpick comes out clean from the center.

Makes 8-12-16 brownies, depending how big you want them.


Vegan Chocolate Avocado Brownies

Nothing works better to wake me up than a pot of earl grey, a little bit of Fresh Air, and a few sets of Poker Face on the ol’ ukulele.

Hey, Lady Gaga is brilliant. Don’t deny it.

I’ve recently come to terms with my pop music guilty pleasure. I’ve also come to terms with my accident-proneness. When I open a can of tuna, I will cut my finger. When I walk into a room, I will bump into the door frame. When I drink wine, I will break the glass. When I wear white pants, I will make spaghetti.

When I hear Waterfalls, I will sing along, turn it up, and probably infuriate whoever is within 100 feet.

When I have avocados and chocolate chips, I will make brownies. Those follow, right?

Let me explain. I made this Vegan Chocolate Avocado Cake a few months back and basically died it was so delicious. So I thought, why not brownies? Have I said to much? Have I gone too far?

And if you’re wondering, I was, in fact, listening to TLC while making these. Pure inspiration.

Vegan Chocolate Avocado Brownies.

1 cup whole wheat flour
1 cup organic white sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ripe avocado, puréed
1/4 cup plain soy milk
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 baking pan with your vegan greaser of choice (I used olive oil).

In a medium bowl, sift flour, sugar, cocoa, baking powder, and salt until the cocoa powder is clump-free.

Whisk the puréed avocado, soy milk, water, and vanilla extract until creamy. Add the dry ingredients and beat until smooth. It will be a thick batter. Fold in the chocolate chips until evenly dispersed.

Spread batter evenly in the 9×9 baking pan.

Bake for 30 minutes or when a fork comes out clean. It will be dense and fudgy.

And, of course, easily enjoyable at breakfast time.