I've been wanting to make these ever since I saw them on Smitten Kitchen...cause you know, I have to make everything she makes. I can't help it! Oh yeah, they are also topped with ganache which made them a no-brainer. You know how I love making ganache.
They have a fantastic peanut butter flavor spotted with chocolate chunks. I've mentioned before that my husband is the crispy edge guy and I'm the middle kind of gal. Well, let me tell you, after years of thinking you edge people were crazy, these edges made me a believer! I totally understand now! Shoot, this means my husband and I might start fighting. Fortunately, I gave them away and only kept a few pieces for us which went to straight to the freezer. Self control was not part of the equation with these in the kitchen. If my husband reads my blog and finds out where they are, maybe he can have an edge--until then, I'm not saying anything!
Peanut Butter Blondies
Recipe Source: Gourmet October 2007 by way of SmittenKitchen.com
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)--I used semisweet chunks
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
Make blondies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled brownies and let stand until set, about 15 minutes