Peanuttiest Blondies

(from Beckshe’s recipe box)

Not tried.

Source: Smells Like Home

Serves 16 people

Categories: Bars, Peanut Butter

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peanut butter - crunchy or creamy (not natural)
  • 5 tbps unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup (packed) light brown sugar
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1 cup coarsely chopped salted peanuts
  • 6 oz semisweet or premium-quality milk chocolate, coarsely choppped, or 1 cup store-bought chocolate chips

Directions

  1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9-inch square pan with foil, butter the foil, and put the pan on a baking sheet.

  2. Whisk together the flour, baking powder, cinnamon, baking soda and salt.

  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the peanut butter and butter together on medium speed until smooth. Add both the sugars and beat for 1 to 2 minutes, until well incorporated into the butter. Add the eggs one at time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough; the dough will be thick. Add the peanuts and chocolate and give the mixer a few turns to stire them into the dough. If the chunky ingredients aren’t mixed in after a few seconds, just finish the job with a sturdy spatula – don’t overmix the dough. Scrape the dough into the prepared pan.

  4. Bake the blondies for 40 to 50 minutes (40 minutes was plenty for mine), or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.

  5. When it is completely cool, carefully life the blondies out of the pan, using the foil edges as handles, and turn them out onto a rack. Peel away the foil and invert onto a cutting board. Use a long knife to cut into 16 bars, each roughly 2 1/4 inches on a side.

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