Friday, March 28, 2008

If you need a pick me up

Bake a pan of peanut butter blondies. Need to win friends? Make peanut butter blondies. Forget someone's birthday? Make peanut butter blondies and they'll forgive you. Worried your presidential candidate of choice isn't doing so hot? Hand out peanut butter blondies at rallies to win them votes. Their power is limitless. Make sure you have plenty of milk to go 'round though.

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

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

For ganache
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


LisaBe said...

omg. will you marry me??

oh, right. you're married. and so am i, come to think of it. (you were there!) maybe you'll just bake something yummy and chocolatey for me some time. :) want to come to the nestie k&s? i'm just sayin'. :)

Erin said...

Good grief, these sound diviiiiiine! Where's the 'queue' button?

cara said...

uuuuuuugghh... these are making me really hungry... i think i'll be making these very very soon....

Melissa & Jon said...

A lot of these blondies ended up in my kitchen, surprising me when I arrived home with Jon and kids. What a lovely surprise in addition to all the other DELICIOUS food that made its way into my fridge and kitchen :-) I can't thank you enough. Everything is just wonderful.