He loves these, a lot!
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
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.