Monday, November 1, 2010

Peanuttiest Blondies ~ TWD

 John and Abbey were eating these even as I was cutting them and gave high marks for these sweet and chewy Blondies.   Abbey said she thought she would like them made with walnuts instead of the cup of peanuts called for in the recipe. John suggested I put this recipe in the make-again file.
He loves these, a lot!
Butter, chocolate, peanuts and my favorite, peanut butter... always a great combination in my book.
I needed to bake a bit longer than Dorie suggested to get the center done.  The center sunk lower than the outside edges but stilled baked evenly.
Peanuttiest Blondies
Dorie Greenspan Recipe
  • 1 cup all purpose Flour (5 oz)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Peanut Butter (5 oz) Crunch or creamy - not natural
  • 5 tbsp Unsalted Butter (2.5 oz)
  • 3/4 cup Granulated Sugar (6 oz)
  • 3/4 cup Brown Sugar, Packed (6 oz)
  • 2 Large Eggs (4 oz)
  • 1/2 tsp Vanilla
  • 1 cup Chopped Salted Peanuts (5 oz)
  • 6 oz Semi-sweet or Premium Milk Chocolate, coarsely chopped, or 1 C chocolate chips
Getting ready: 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. [I used parchment to line an 8-inch pan instead.]

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

Working with a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the peanut butter and butter together on medium speed until smooth. Add both sugars and beat for 1-2 minutes until well incorporated into the butter.

Add the eggs one at a time, beating for 1 minute after each goes in. Beat in vanilla extract. Reduce the mixer to low and add in 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 stir them into he dough. If the chunky ingredients are mixed in after a few seconds, just finish the job with a sturdy spatula-don't over mix the dough. Scrape the dough into the prepared pan.

Bake blondies for 40-50 minutes, 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.

When its completely cool, carefully lift the blondies our of the  pan using the foil edges as handles, and turn them out onto the rack. Peal 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.

16 comments:

RedWillow said...

These look so good and Im sure they were done to perfection.
I dont bake like I used too but when I come here I sure want too.
I know where to come for the best things to make for the holidays.
Have a wonderful night.

NanaDiana said...

Okay- I am thinking those look a little decadent! Hugs- Diana

Julie Harward said...

I love these and have been making then for about 30 years. I like them with pecans in them..they are always so good! :D

cindy said...

Beautiful photos! We also enjoyed this recipe, it contained all my favorite ingredients.
Hubby and I will celebrate 35 years of marriage this month. Life is good. Have a great day.

Vivienne said...

wow looks great! love the way you stacked them! never had blondies before in my life...haha. i do love peanut butter tho!

Paula said...

Mine also rose up in the middle and then sank lower than the sides. Hm-m-m--not so good. Your pictures make them look very appetizing though.

Dishesdone said...

Those look so good. I love a chewy brownie!

Medifast Coupon Codes said...

Thanks for the blondie recipe, my loving husband left me a note on the counter this morning requesting brownies. The good wife that I am, I do like to try and please him, haha!

Tia said...

very elegant presentaiton. nicely done!

Jeannette said...

these were definitely a winner here too! they are in my 'make again' pile, which just so happens to be my brain ;)

your blondies look lovely!

Ann said...

They look pretty darn tempting. I think I would agree on the walnuts over peanuts. I like both but for some reason when it comes to baked goods I prefer walnuts

Nichi said...

Gorgeous gorgeous photos! Thanks for baking with me!

Flourchild said...

Ilove how you seperated each blondie..so nice looking! Im glad the family liked them. They look perfect!

Peggy said...

LOVE your photos!! Weren't these just delicious. We really liked them and will definitely be making them again.

Janice said...

These look great. Your food photography is really amazing.

marla {family fresh cooking} said...

These blondies look great & I would for sure go with the peanuts. Love the big stack :)

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