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The Sneaky Chef: Peanut Butter Blondies

Makes about 2 dozen.

  • Cooking spray
  • 6 Tbsp unsalted butter
  • 1 cup (packed) brown sugar
  • 1/2 cup sweet-potato baby food (stage 1 or 2)
  • 1/2 cup carrot baby food (stage 1 or 2)
  • 3/4 cup creamy peanut butter (plus extra to use as icing, optional)
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 tsp salt
  • 3/4 cup oat bran (find it in the hot-cereal aisle, near the oatmeal)
  • 1 cup all-purpose unbleached flour
  • 1/2 cup peanut butter chips, optional
  • Powdered sugar, optional

Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of a 9 by 13-inch pan.

2. In a saucepan over medium-low heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool a bit.

3. Whisk in the baby food, peanut butter, vanilla, eggs, and salt. Add the oat bran and flour, and mix until just combined. Mix in the peanut butter chips, if using, then pour into the prepared baking pan.

4. Bake for 30 to 33 minutes, until a toothpick comes out clean. Allow to cool completely in pan. Frost with peanut butter and/or dust with powdered sugar.

Adapted from The Sneaky Chef to the Rescue: 101 All-New Recipes and "Sneaky" Tricks for Creating Healthy Meals Kids Will Love(Running Press, April 2009).

Visit Missy Chase Lapine's website The Sneaky Chef.

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