Thursday, July 21, 2011

Peanut Butter Blondies

A few weeks ago, I received Iron Chef Cat Cora's latest cookbook, and I was eager to start digging in and making all the wonderful things I've found in there. In a few days I will post about a fabulous dinner we had recently, most components of which came from this book. But since I personally believe that dessert is the best meal of the day, I will be telling you about these Peanut Butter Blondies first!

First of all, a simple bar-cookie-type dessert loaded with peanut butter, and with a surprsingly low butter content? Count me in! I debated making these, or making her peanutter cookies, but I have a feeling those cookies will be making an appearance in my house sooner rather than later! I'm glad I chose these, because they took about a blink of an eye to make.

These are very simple blondies, but sometimes that can be such a good thing. With these, I felt like they turned out just a tad less moist than I would like, but I am guessing that this is because I test-drove a new peanut butter in these. Smucker's now makes a reduced-fat natural peanut butter. Since I have never seen a peanut butter that is both natural and reduced-fat, so I definitely wanted to see if it would work. And while the peanut butter is very tasty and doesn't seem lower in fat at all, I think that it did contribute to the less-than-greasy texture of the blondies. But I'm not complaining about it; I warm up a blondie for a few seconds, pile some ice cream on top, and I'm a happy girl. I made them in my Magic Brownie Pan, so that eliminated the guesswork of slicing these evenly, too. So easy, it's dangerous! There's no excuse not to make them often!

Peanut Butter Blondies
adapted from Cat Cora's Classics With a Twist
makes 12 blondies

4 Tbsp. unsalted butter, slightly softened
1/2 cup peanut butter, preferably creamy
3/4 cup granulated sugar (I actually used vegan cane sugar)
1/3 cup light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 Tbsp. quick oats (Cat used 2 Tbsp. chopped peanuts)

1. Preheat oven to 350 degrees F. Position a rack in the middle; coat a 9-inch baking dish with nonstick cooking spray, or line it with parchment or nonstick aluminum foil.

2. With an electric mixer, beat the butter and peanut butter until fluffy. Add both sugars and beat until combined. Add the eggs, one at a time, beating after each addition.. Add the vanilla and mix until smooth.

3. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, beating after each addition, until a smooth dough forms. Spread the dough in the prepared pan and sprinkle with the quick oats.

4. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the blondies cool in the pan on a rack for 15 minutes, then cut into 12 rectangles and serve. The blondies will keep for 3 to 4 days in an airtight container.

1 comment:

  1. These brownies look delicious. And I love that brownie pan!