Peanut Chocolate Chunk Blondies
Now tell me…who wouldn’t want to devour a stack of blondies like that? This recipe is yet another one from my current favorite baking cookbook, Dorie Greenspan’s Baking: From My Home to Yours. It falls in the category of cookies where the ratio of dough to chunk is definitely tipped in favor of chunkiness – and I love it that way. The bars are like a dense, chewy peanut butter cookie, full of all different sizes of chocolate chunks (you chop them from a bar of chocolate; I’m a dark chocolate person all the way) and coarsely chopped salted peanuts. So you get salty and sweet in the same bite, which is a fantastic flavor combination. And since I happen to think doughs with chunks and nuts take well to being made with some whole wheat flour, I made these with all white whole wheat flour – so at least they’re a whole-grain treat! They freeze beautifully, and we’ve been eating them straight from the freezer with a cup of tea or hot chocolate. Utterly delicious!
Adapted from Baking: From My Home to Yours by Dorie Greenspan.
1 cup white whole wheat flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup crunchy peanut butter (I use an organic, all-natural kind)
5 tbsp unsalted butter, at room temperature
2/3 cup sugar
2/3 cup (packed) light brown sugar
2 large eggs
1/2 tsp pure vanilla extract
1 cup coarsely chopped salted peanuts
6 oz good-quality chocolate — I prefer dark, but use what you like.
Preheat the oven to 350 degrees, and line an 8×8 baking pan with aluminum foil. Butter the foil and set the pan aside.
Chop the peanuts and chocolate, and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and salt.
In the bowl of a stand mixer, cream together the butter and peanut butter until smooth. Add the sugar and brown sugar and continue beating about 2 minutes, until very smooth. Scrape down the sides of the bowl and add the 2 eggs, then beat for another 2 minutes. Beat in the vanilla extract.
Scrape down the sides of the bowl again and turn the mixer back on low speed. Gradually add the dry ingredients, mixing just until incorporated. Dump the chopped peanuts and chocolate into the bowl, and mix on low speed just a few turns, until they’re distributed through the dough.
Scrape the dough into the prepared pan, and smooth the top with a spatula. Bake for about 40-50 minutes (check at 40), until the top is a light golden brown and a knife inserted into the center comes out clean. Cool the pan on a rack until it comes to room temperature.
To cut, lift the foil out of the pan peel it away from the blondies. Cut into squares – you should get 16.