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    Peanut Butter Blondies

    Source of Recipe

    From "Small Batch Baking" by Saura Kline

    Recipe Introduction

    "When a butterscotch pudding meets a dessert bar, you get a blondie. Any dessert that starts with brown sugar and butter is always going to taste delicious, and this bar is only improved by America's favorite nut butter: peanut! Slightly salted, with a little crunch from fresh peanuts, this bar will have you going back for bite after bite. You may want a cold glass of milk with this one."

    List of Ingredients

    ◦ Nonstick baking spray
    ◦ 2 tablespoons unsalted butter, melted
    ◦ 6 tablespoons peanut butter
    ◦ cup packed light brown sugar
    ◦ 1 teaspoon vanilla extract
    ◦ 1 egg
    ◦ cup all-purpose flour
    ◦ cup chopped unsalted peanuts


    Preheat the oven to 350 F. Lightly spray a loaf pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.

    In a medium bowl, combine the melted butter, peanut butter, brown sugar, and vanilla. Mix with a spatula. Add the egg and mix until combined. Add the flour and mix until combined; then, fold in the peanuts.

    Pour the batter into the loaf pan and smooth it out evenly with a spatula. Bake the blondies for 20 to 25 minutes, or until the center appears set and does not jiggle.

    Let them cool in the pan at room temperature for 1 to 2 hours until completely cool; then, lift them out of the pan onto a cutting board by holding the ends of the parchment paper.

    Cut into six bars by cutting in half lengthwise and then into thirds widthwise. Store in an airtight container.

    Makes 6 bars

    Variation Tip:
    For gluten-free blondies, swap out the all-purpose flour for any cup-for-cup gluten-free flour. Look for gluten-free flour that has xanthan gum in the blend, as it helps with binding.




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