At the beginning of January, most food blogs share healthy recipes to help you recover from holiday indulgences and commit to your New Year’s resolutions. Even though I am all about kale salad right now (because it tastes delicious), maintaining a truly healthy diet requires balance. An article I read in the New York Times re-affirmed this belief. I love to bake and consume sweets almost every day, but in moderation, which is key. If my diet centers around fresh produce, whole grains, and lean meats, there is nothing wrong with enjoying quality, homemade baked goods. Which leads me to these peanut butter blondies.
Peanut butter is a quintessential American food. However, despite its ubiquity, most people either love it or they hate it. My dad was of the latter camp, and for years, I tried in vain to convert him. I slathered peanut butter on brioche toast, sandwiched it between shortbread, and even sacrificed some of my beloved Girl Scout cookies to the cause. These magical little bars finally inspired him to see the light.
The blondies have an undeniable peanut flavor without being too rich or overpowering. The saltiness of the roasted peanuts contrasts perfectly with the sweetness of the chocolate chunks, and best of all, the batter takes minutes to mix up in a saucepan. My dad ate two in a matter of minutes, and was disappointed when they were all gone. So, what are you waiting for? It’s 2014. Let’s celebrate with some peanut butter blondies.
Recipe courtesy of Chewy Gooey Crispy Crunchy by Alice Medrich
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tblsp (1 stick) unsalted butter
- 2/3 cup packed light brown sugar
- 1/3 cup well-stirred natural, salted peanut butter (smooth)
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 cup roasted peanuts
- 1/2 cup (3 oz) semisweet chocolate chips or chunks
Yields 16 blondies.
1. Line the bottom and all four sides of an 8-inch square pan with foil. Position a rack in the lower third of the oven and preheat to 350° F.
2. Combine the flour, baking powder, and salt in a small bowl and mix together thoroughly with a whisk or fork. Melt the butter in a small saucepan. Remove the pan from the heat and stir in the brown sugar and peanut butter. Use a wooden spoon or rubber spatula to beat in the egg, vanilla, and half of the peanuts. Stir in the flour mixture until just combined. Do not overmix.
3. Spread the batter evenly in the prepared pan. Sprinkle the remaining nuts and chocolate chips evenly over the top. Bake for 20-25 minutes, or until the nuts have toasted, the top is golden brown, and the edges have pulled away from the sides of the pan. Cool the pan on a rack for 5 minutes, then lift the ends of the foil and allow the blondies to cool completely on the rack. Use a long, sharp knife to cut into squares. The blondies may be stored in an airtight container for 3-4 days.