PEANUT BUTTER BLONDIES

PEANUT BUTTER, PEANUTS AND PEANUT BUTTER CHIPS PACK THIS BLONDIE WITH LOADS OF PEANUT FLAVOR.

SKILL LEVEL: BEGINNER | QUANTITY: 16 BLONDIES

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LISTS

GROCERY LIST:

• 1 ¾ sticks | Unsalted Butter

• 3 large | Eggs

• ¼ cup | Dark Brown Sugar

• 1 cup | Granulated Sugar

• 1 cup | All-purpose Flour (plus more for coating peanuts and peanut butter chips - about 1 tablespoon)

• 1 teaspoon | Kosher Salt

• 1 tablespoon | Sea Salt Flakes (optional)

  • Brand recommendation - Maldon Sea Salt Flakes

• 1 teaspoon | Vanilla Extract

• ¾ cup | Peanut Butter Chips

  • Brand recommendation - Reese’s Peanut Butter Baking Chips

• ¾ cup | Unsalted Roasted Peanuts

• ½ cup | Peanut Butter

KITCHENWARE:

• 8x8-inch Baking Dish

• Stand Mixer or Hand Mixer w/ Large Mixing Bowl

• Small Mixing Bowl

• Heat-resistant Bowl or Liquid Measuring Cup

• Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

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PREP

Helpful tips!

• Let butter and eggs come to room temperature by leaving out for about 1 hour*.

• When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having a drier blondie. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

*Dependent on the temperature of your home

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BAKE

BLONDIES:

• ¾ cup | Unsalted Roasted Peanuts

• ¾ cup | Peanut Butter Chips

• 1 ¾ sticks | Unsalted Butter (room temperature)

• ½ cup | Peanut Butter

• ¼ cup | Dark Brown Sugar (packed)

• 1 cup | Granulated Sugar

• 3 large | Eggs (room temperature)

• 1 teaspoon | Vanilla Extract

• 1 teaspoon | Kosher Salt

• 1 cup | All-purpose Flour

• 1 tablespoon | Sea Salt Flakes (optional)

1. Preheat oven to 350° F and place rack in the center of the oven.

2. Rough chop peanuts. These don’t need to be very small or uniform, just a rough chop to create a variety of sizes for texture. Place in small mixing bowl with peanut butter chips, toss with about 1 tablespoon of flour to coat. Set aside.

3. Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.

4. Melt butter and peanut butter in small saucepan over low heat until combined. Mix frequently, making sure not to brown or boil mixture. Pour into heat resistant bowl or liquid measuring cup. Set aside.

5. Using a stand mixer with a paddle attachment or a hand mixer, combine sugars, eggs, vanilla extract and salt in a large bowl on medium speed until very thick, about 5 minutes. With mixer going, slowly stream in the cooled, melted peanut butter mixture until smooth.

6. Sift flour over mixture and gently fold in with a rubber spatula until combined. Gently fold flour-coated peanuts and peanut butter chips into blondie batter.

7. Pour blondie batter into prepared baking dish, spreading evenly with rubber spatula, making sure to get the batter in the corners.

8. Bake blondies for 20 minutes. Remove from oven and lightly drop the pan on a flat kitchen counter surface two times until blondies slightly deflate. Sprinkle with sea salt flakes and return to oven for an additional 10-15 minutes. The edges should look done but the middle of the blondies will appear under-baked. They’ll continue to set as they cool.

9. Cool the blondies in the baking dish for at least 30 minutes before serving. Run butter knife along two edges of pan where blondie is not up against parchment paper. Carefully lift parchment paper up to remove blondies.

10. Store leftovers in wrapped plastic or airtight container at room temperature.