PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone has been interested in brownie recipes lately.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.

FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the peanut butter chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve.

I have had this recipe many years.

I am sure it was from a Reiman Publication.