Yesterday was a crazy day. When I got to work, we were told the power was out and to come back several hours later. A couple of my coworkers and I decided to go see a movie. Before we left, we learned of one tragic event and then when we got back, we learned of another. There is something about bad news that makes people want baked goods. Luckily, I had just the thing. Now that I work with more than two other people, I have more people with which to torture with desserts. Of course Tony will always be my #1 taste tester, but there is something nice about sharing treats with people who aren't so worried about what they will do to their girlish figure. I have only baked blondies one other time and I really enjoyed them. This recipe could not be more simple to prepare and good gracious they were good. Just adding something simple like salty peanuts kicked them up to another dimension and lucky for me, my coworkers seemed to agree. These blondies have a light, cakey texture and even though I thought they were great on their own, I am sure they would have been even better with the ice cream and chocolate sauce pairing that was recommended in the recipe. I think I will add these to our menu for the Hollywood Bowl this weekend. Thanks to all of you who suggested recipes. I can't wait to share how everything turned out. Have a wonderful weekend!
Chocolate Chip and Peanut Blondies
(From Bon Appetit, June 2009)
Makes 12-16 pieces
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick)
1 1/4 cups (packed) golden brown sugar (I used dark brown)
2 large eggs
1 teaspoon vanilla extract
1/2 cup salted roasted peanuts, divided
1/2 cup bittersweet chocolate chips, divided
Preheat oven to 350 degrees. Butter and flour 8x8x2-inch baking pan*.
Whisk flour, salt, and baking soda in a medium bowl to blend. Melt butter in a large heavy saucepan over low heat.
Remove from the heat; add sugar, and whisk until smooth**. Cool mixture 2 minutes; whisk in eggs and vanilla. Using a flexible spatula, stir in flour mixture, then half of the peanuts and half of the chocolate chips. Spread the batter in the prepared pan; sprinkle with remaining peanuts and chocolate chips.
Bake blondies until golden, and a tester inserted into the center comes out clean and edges just begin to pull away from the sides of the pan, about 30 minutes. Cool completely in pan on a rack.
Cut blondies into 12-16 squares. Serve.
*The recipe calls for a metal pan, I used a glass pan with great results.
**The mixture will take a while to come together, just keep whisking until the butter and sugar are well combined.