Peanut Butter Blondies

Lately, I’ve been all about peanut butter. Peanut butter on toast with banana topped with chia and hemp seeds has been my go-to breakfast. Homemade peanut butter cups has been my main indulgent treat after a long day. Recently, I overhead people at my workplace talking about peanut butter, there was one guy was describing why he hates peanut butter and everyone around him concluded that he’s “just not living, man!” if he’s not into peanut butter. Let’s just say, I totally agree!

I mean, peanut butter on just about anything is wonderful. On a bagel, spread on pancakes or waffles, mixed in oatmeal, swirled in brownies, and now there’s these peanut butter blondies.

LRM_EXPORT_2527749076287_20190208_204245137

I wanted to make these blondies the way I like my fudge brownies – crackly, shiny tops with a gooey centre. After struggling to get those crackly tops, I’ve finally learned the secret. Get them eggs whippin’! Whip your eggs for a good 3-4 full minutes until the batter is well combined and ribbons off of the beater when you stop mixing. The reason why is because mixing those eggs really well together with sugar actually creates a thin layer of meringue on the top of your brownies or blondies. So fascinating!

You can definitely amp up these blondies by adding marshmallows, M&Ms, chocolate chips, etc. but I decided that I wanted to keep things simple and emphasize the peanut flavour by adding some whole roasted peanuts. The actually blondie itself has a pretty subtle flavour but the added peanuts give it a nice salty crunch.

It should be noted that this batter is THICC! You’re going to feel as if you made it incorrectly, but don’t worry, just use an offset spatula to spread it evenly in the pan and you should be good. The ingredients for this recipe are in grams for accuracy, but there are great online converters if you prefer cup measurements.

LRM_EXPORT_2523790017559_20190208_204241178

LRM_EXPORT_2525097318939_20190208_204242485

Peanut Butter Blondies

INGREDIENTS

170g butter
240g brown sugar
1/2 tsp. salt
220g all-purpose flour
95g peanut butter
1-1/2 tsp. baking powder
1 egg
1 tsp. vanilla extract
200g roasted peanuts, whole or chopped

METHOD

  • Preheat oven to 350 degrees Fahrenheit. Grease and line a 9 x 9 inch square baking pan with parchment paper
  • In a medium bowl, whisk the flour, salt, and baking powder together
  • In a saucepan, melt the butter and brown sugar. Once the butter is melted and the brown sugar is dissolved, add the peanut butter. Once the peanut butter is melted in with the butter and sugar, remove from heat
  • Let the mixture cool to room temperature and transfer it to the bowl of a stand mixer or large bowl
  • With the mixer on medium speed, whisk the eggs and vanilla. Whisk the eggs for a 3-4 minutes, until the mixture flows and ribbons off of the beater when you stop mixing
  • Add the flour mixture to the wet ingredients and stir until just combined
  • Gently stir in the peanuts and spread the batter evenly into the prepared pan
  • Bake for 20-24 minutes until the edges start to pull away from the sides and centre is just set

#NowPlaying
Gooey by Glass Animals

 

Posted by

Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s