Monday, October 18, 2010

Peanuttiest Blondies

I splurged on a new cookbook, Baking:  From my Home to Yours by Dorie Greenspan, and I've been trying out the recipes.  Peanuttiest Blondies are perfect served with vanilla ice cream.  Be careful not to overbake.

1 cup all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t cinnamon
1/2 cup peanut butter
5 T unsalted butter
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1/2 t vanilla
1 cup coarsely chopped salted peanuts
6 oz coarsely chopped milk chocolate or semi sweet chips (mini or regular)

Preheat the oven to 350 F. Spray a 9 inch square baking pan with non stick spray

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

Cream the peanut butter and butter together until smooth. Add the white sugar and then the brown sugar and continue creaming. Add the eggs, one at a time, beating for one minute after each egg goes in. Beat in the vanilla extract. Reduce the speed to low and mix in the dry ingredients. Add the nuts and chocolate, finishing by folding by hand. Do not over stir. Scrape the dough into the prepared pan and smooth it out.

Bake the blondies for 40-50 minutes, or until a knife inserted into the center comes out mostly clean.

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