Chocolate & Peanut Butter Chip Blondies

Last night was the season premiere of True Blood on HBO.  My brother David and I love both the books that this show is loosely based on and the show itself.  Unfortunately David, he doesn't have HBO.  So last summer he started coming over on Sunday nights to watch the show and we started to take turns making a snack to munch on while watching the current episode.  We started calling it Sunday Snack and it got to be really fun thinking up something to do that week.  We do both sweet and savory snacks.  Last night was the first Sunday Snack of the season and we decided to do a sweet snack.  David came up with the idea of a blondie sundae and we ran with that.  So I made chocolate ice cream with peanut butter chips (recipe to come later this week) with my Kitchen Aid ice cream maker attachment and went on the hunt for a blondie recipe that I liked.  I found one on Ghiradelli's website that I could alter just slightly to add peanut butter chips too since I had some left over from the ice cream.  We then whipped up some cream.  Melted some caramels in heavy cream and broke out the sprinkles.  Great start to this summer's Sunday Snacks!

Chocolate & Peanut Butter Chip Blondies
Adapted from Ghirardelli

Ingredients:
1/2 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
8 ounces white chocolate
1/2 cup unsalted butter
2 large eggs
1/3 cup sugar
1 tbsp. vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp. salt

Directions:
Preheat the oven to 350 degrees F.  Grease a 9-inch square or round (I used round) baking pan.

In a microwave safe bowl, combine the butter and white chocolate and microwave in 30 second increments until melted, stirring after each 30 seconds until smooth.  In a large bowl with an electric mixer at medium speed, beat the eggs until foamy.  With the mixer running, add the sugar in a slow, steady stream.  Add the vanilla.  Add the melted chocolate and butter in a thin stream.  Then add the flour and salt mixing until well combined.  Fold in the chocolate and peanut butter chips by hand.  Spoon the mixture into the prepared pan.

Bake for 25-30 minutes until a tester comes out clean when inserted into the center.  Let the blondies cool for at least 10 minutes.  Cut and serve warm or at room temperature.