Food + Wine

Blondie Brain

Oh my god you guys I’m the worst food blogger ever.

I just realized it was November.

What the fluff happened to October?!

It’s the food people’s season right here and I got nuthin’.  I don’t even know where I’ma be this holiday season.  THAT’s how insane my life has been lately.

Seriously who has October? giveit.

But I do have a re-do of one of my best, simply delicious, no frills kinda amazingly mouth tempting, richly awesome treats that will please anyone… Keep ’em in mind for Christmas cookie swaps, y’all.  For real, if you’re the one who shows up with a cookie-adjacent treat?

Props.

And these blondies are KILLAH.  They’re studded with dark chocolate morsels and peanut butter chips… moist and fudgey-gooey with tons of butter and brown sugar… and salt.  A good amount of salt to make you keep wanting bite after bite after bite.  And the biggest key to making these da best is making sure you don’t overbake them.

GUYS.  Such a grand difference lies in a slightly underbaked brownie/blondie situation and a slightly overbaked brownie/blondie situation.  The same recipe, mixed in the same manner, can come out worlds different if left for even just a few minutes too long in the oven.

So go make them!  And while you do, I’ll try to come up with something seasonal in my spare time…

In my sleep maybe?

Or maybe I won’t, and this year I’m the eater and not the feeder.

Either way, Merry Christmas if I miss that one too.

Happy New Year.

Will you be my Valentine?

DARK CHOCOLATE PEANUT BUTTER BLONDIES

makes 12 large blondie squares

Whisk together the following dry ingredients in a small mixing bowl…

  • 2 cups AP flour
  • 1 tsp baking powder
  • 1 heaping tsp kosher salt

Set aside.

In a large mixing bowl, cream together with an electric beater…

  • 1 1/4 sticks unsalted butter, completely softened (10 TB)
  • 1 1/4 cup light brown sugar

Beat until light and creamy, then add…

  • 2 large eggs, one at a time
  • splash vanilla 

With the mixer on, slowly incorporate your dry ingredients about 1/2 cup at a time until you have a smooth batter.

Then, by spatula, stir in…

  • 1 cup semi sweet chocolate chips
  • 1 cup peanut butter chips

Mix until evenly distributed.

Spread batter (it will be thick, like cookie dough) in a greased 9×13 inch glass baking dish.  A wet spatula helps spread it evenly.

Bake in a preheated 350 degree oven for 30 minutes.  DO NOT OVERBAKE.  You want there to be a little jiggle goop in the center, but not wet batter.

Cool on a rack before slicing.

Eat warm, room temperature, by hands, with fork, underneath ice cream, without ice cream.

All the ways are good ways.

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