Honorable Peanut Butter Blondies
I know I wasn’t the only gay boy who dreamed of being a Girl Scout. The nature-y, survival aspect of Boy Scouts (learning how to make a fire, use a pocketknife, kill a bear, and so on) was never really appealing, but selling baked goods in a hypercompetitive environment for prizes, all while sporting a cute vest adorned with colorful pins and patches? Sign me up. I didn’t get to live out my destiny as a child, but consider these Tagalong-inspired blondies as revenge against a society that crushed my adolescent dreams. Now I can be whatever I want to be, and in this case, it’s an adult who binges on Girl Scout cookie-anything whenever I’d like. On my honor.
Ingrediënten
- 1 stick unsalted butter melted and cooled, plus more for greasing
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- ½ cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
FOR THE PEANUT BUTTER FILLING
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar sifted
FOR THE CHOCOLATE GANACHE
- 8 ounces semisweet chocolate chips
- ½ cup heavy cream
- Flaky sea salt for garnish
Instructies
- Preheat the oven to 350ºF.
- Butter the bottom and sides of a 9-inch square baking pan.
- Line with parchment paper and butter the parchment paper.
- In a large bowl, whisk together the flour, baking powder, and fine sea salt.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla.
- Gradually add the flour mixture and whisk until fully combined.
- Transfer to the prepared baking pan and bake for 25 to 30 minutes, until golden and set but still a little gooey in the center.
- Remove from the oven and let cool in the pan for 10 minutes.
- Remove from the pan, discard the parchment paper, and transfer to a wire rack set over a baking sheet.
- Meanwhile, make the peanut butter filling: In a medium bowl, mix the peanut butter and confectioners’ sugar until fully combined and smooth.
- While the blondie is still a little warm, spread the peanut butter filling over the top in an even layer using an offset spatula.
- If the filling is a little too firm, warm the spatula with hot water, then dry it, to help it spread more easily.
- Make the chocolate ganache: Put the chocolate chips in a medium bowl.
- Set aside.
- Heat the heavy cream in a small saucepan over medium heat until bubbles just begin to appear.
- Remove from the heat and pour over the chocolate chips.
- Let sit for 5 minutes.
- Stir the chocolate and cream until smooth and well combined.
- Pour the chocolate ganache over the peanut butter layer, top with some flaky sea salt, and let sit until the ganache has set.
- Once set, cut the blondies into 9 large squares or 16 small squares and serve.
Notes / Tips / Wine Advice:
To set the blondies quicker, you can chill them in the fridge before cutting.
My favorite pan to bake brownies or blondies in is a light-colored aluminum pan. It heats up quickly in the oven and cools down quickly once you are done baking.
My favorite pan to bake brownies or blondies in is a light-colored aluminum pan. It heats up quickly in the oven and cools down quickly once you are done baking.
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