Over the weekend, in spite of being sick, I wanted to bake. It’s been really stressful at work (and not likely to let up any time soon), and that’s my relief. I get twitchy when I don’t have the time or energy to go and whip up something…Especially when I have a lot of ideas rolling around in my head! I really do need a clone. Or to live in a parallel universe where a single day here equals two.
All that aside, I decided I wanted to make blondies. Specifically, Browned Butter Chocolate Peanut Chip Blondies.
I was originally thinking of making brownies with peanut butter chips and a peanut butter fudge frosting. I wanted to use browned butter, which I suppose you could still do with brownies, but I thought it would pair better with blondies.
I am happy that I was right! And some of the stress left my shoulders, so that always helps.
Preheat the oven to 350 degrees F. In a small light-colored saucepan, begin melting the butter over medium heat. Once the butter foams, begin whisking it. Continue whisking until it turns a light amber color. Remove from the heat (it will continue to brown) and continue to whisk for 1-2 minutes more. Allow to cool for 5 minutes.
Spray an 8 x 8-inch baking pan with cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
In a medium mixing bowl, whisk together the peanut butter and browned butter with the brown sugar until smooth. Add in the vanilla and the egg, again whisking until smooth.
Switch to a wooden spoon and add in the flour mixture. Fold in the peanut butter and chocolate chips (the batter will be thick like cookie dough).
With clean hands, press the dough into the baking pan. Bake for 22-25 minutes or until the blondies are golden brown. Cool for 15-20 minutes before cutting into squares and enjoying.
I have to say that I think I would like to make these again, very soon. Sadly, my family made short work of the Browned Butter Chocolate Peanut Chip Blondies, so there are no more. I’ll need to double the recipe next time!