Soft peanut butter blondies, cut into the shape of footballs. With chocolate and peanut butter chips, these are a football party or tailgate win! These healthier blondies are made with whole wheat flour, but no one will ever know.
Total Time: 1hr
Servings: 18x8-inch pan (16 bars; number of footballs will vary based on your cutter)
For the Peanut Butter Blondies:
1/2cupcreamy peanut butter - (do not use the natural kind that must be refrigerated)
1/2cuplightly packed brown sugar, - light or dark
3/4cupwhite whole wheat flour
1/2cupsemi sweet chocolate chips
1/4cuppeanut butter chips
For the Frosting:
1/3cupvegetable shortening - such as Crisco, softened butter can be swapped but will be very soft and less stable
1cuppowdered sugar - sifted
Food coloring - optional if you’d like to make the frosting your team’s colors
Place a rack in the center of your oven and preheat the oven to 350°F. Lightly grease an 8x8-inch pan, then line with parchment paper so that some of the paper hangs over the sides like handles. Set aside.
In a medium saucepan, melt the butter. Add the peanut butter and brown sugar, and stir until the mixture is smooth. Remove the pan from the heat and pour into a medium-sized mixing bowl. Let cool to lukewarm.
Once the peanut butter mixture is cool, beat in the milk and egg on low speed. Beat in the vanilla and salt. Sprinkle the white whole wheat flour and baking powder over the top, then beat on low just until the flour disappears. Stir in the chocolate and peanut butter chips. The batter will be thick and sticky.
Scrape the mixture into the prepared pan, then use the back of a rubber spatula to flatten and smooth the top. Bake for 16-18 minutes, just until light golden brown and the top feels barely dry to the touch, being careful not to overbake. Remove from the oven and let cool completely.
Meanwhile, make the frosting: place the shortening in the bottom of a mixing bowl, then sift in the powdered sugar. Add the water and vanilla extract, then beat on low to combine. Increase the speed to medium, then beat for a full 5 minutes. Beat in food coloring as desired.
Once the blondies are cool, gently lift them onto a cutting board using the parchment paper handles. With a cookie cutter, cut into footballs (or any desired shape), then use the frosting to pipe on the laces design. Let the frosting set, then serve.
For twice the peanut butter blondies, you can double this recipe, then bake it in a 9x13-inch pan for 28 to 32 minutes.