I've baked fancy blondies and I've baked plain blondies, but this week's recipe for the Tuesdays with Dorie baking group, the Peanuttiest Blondies, is the first peanut butter blondie recipe I've seen. I was intrigued by the promise of a chewy peanut butter bar with chocolate accents.
- Nicole of Bakeologie chose Peanuttiest Blondies on page 119. Find the recipe on her post.
- I made these according to the recipe with one exception: I left out the chopped peanuts. Additionally, I chose the smooth rather than the crunchy peanut butter option. Thus my blondies were definitely not "peanuttiest" but only "somewhat peanutty."
- For a pan I used a 9" silicone pan which I lined with parchment only on bottom. The blondies released perfectly.
- I found that testing these blondies for done-ness was tricky - but luckily mine turned out to be baked just about right.
The blondies were thick and chewy and just peanutty enough. I loved the bit of chocolate in them; it's such a natural combination with peanut butter. The next time I bake these, if I omit the nuts I would probably increase the salt. That is what my baking buddy Caitlin of the blog Engineerbaker (she's getting married this Saturday!) did with her blondies, and she reports that they were perfect that way.
I'm glad to add this recipe to my blondie repertory.